A bold Motueka creation has secured a place on the national stage after a nationwide search for Aotearoa’s most daring dish revealed five finalists in the 2026 Monteith’s Wild Food Challenge.
After weeks of judging entries from Paihia to Riverton, and thousands of public votes from diners keen to embrace the unexpected, the finalists have been confirmed.
The Smoking Barrel has once again claimed a spot in the final with its Forest To The Sea Wild Tasting Board. The dish features a 10-hour BBQ smoked, wild venison short rib, with kiwifruit, feijoa and horopito glaze, wild pork and yellowfoot pāua with whipped kina and kawakawa butter, kina mayo, pickled wild mushrooms and Douglas fir pine tip molasses. It is matched with Monteith’s Driftin' IPA.
The Motueka venue will go head-to-head with Hamilton restaurants The Keg Room and The Lookout Bar & Kitchen, alongside Aparima from Southland and Shed 16 from Kaukapakapa, at a live cook-off in Auckland on June 18. Instinct, technique and creativity will be put to the test.
The finalist dishes reflect the spirit of this year’s Challenge: wild, daring and grounded in Kiwi ingenuity. Drawing inspiration from land and sea, they showcase some of the country’s most inventive flavours.
At the finale, each dish will be presented to a judging panel including renowned spearfisherman Sam Wild, chef and West Coast icon Emily Lucas, and Radio Hauraki host Jeremy Wells. Judges will assess presentation, Monteith’s brew match, flavour, dish storytelling and, above all, wildness.
“What’s stood out this year is how chefs are thinking beyond just the hero ingredient,” former Nelsonian Sam says.
“There’s a real respect for the whole ingredient and its origin, using parts that might otherwise be overlooked or discarded and turning them into something unexpected. That kind of creativity and connection to wild food is what makes this competition so exciting.”
For The Smoking Barrel, being named a finalist again marks a significant moment. Venue owner Josiah Smith says, returning to the national spotlight is a chance to showcase what the Motueka restaurant is about.
“It’s awesome to be back on the national stage, showing Kiwis what The Smoking Barrel is all about,” Josiah says.
“We were incredibly proud of last year’s dish, and we hope Kiwis feel the same about this year’s one. Winning the challenge was transformative for The Smoking Barrel, and we hope this year’s winner experiences the same impact.”
Monteith’s hopes the Challenge will continue to push chefs to think differently, champion bold local ingredients, and encourage Kiwis to embrace new food experiences.
With one final cook-off ahead, the focus now shifts to a single stage where five dishes will compete not only for the $10,000 prize, but for the title of 2026 Monteith’s Wild Food Challenge champion.
The stage is set for New Zealand’s wildest culinary showdown.
