Three Waikato restaurants have been named as semi-finalists in the prestigious Monteith’s Beer and Wild Food Challenge.

They are Pumice in Hamilton, Plateau in Taupo and Pepper Tree Restaurant and Bar, Coromandel.

This year competition was so fierce the judges have put through an unprecedented 17 semi-finalists to the final.

Already guaranteed a spot in the final is Hamilton’s Victoria Street Bistro, which won the ‘‘people’s choice’’ award and a wildcard entry into the final cook off in September.

 The semi-finalists as chosen by the Monteith’s Beer and Wild Food Challenge expert judges are:

Pumice, Hamilton – Carl Houben served up Te Ika a Maui (the Fish of Maui), paired with Monteith’s Single Source. The pan seared king fish, accompanied by pickled ginger & Te Kowhai lime pearl barley risotto, enhanced the soft bitterness and spicy flavours of this pilsner styled beer.

Pepper Tree Restaurant and Bar, Coromandel – Guinea Fowl Trifecta – A Real Out Cider was a creation of chef Scott Corbett. The trio of guinea fowl (an olive oil poached thigh, ballotine of breast, and shredded confit of drum) was served with Monteith’s Crushed Apple Cider as each sip of the cider cleanses the palate whilst still retaining the subtle game flavours of the guinea fowl. 

Plateau, Taupo – Bugs dealt with a porky wrap was created by chef Jude Messenger, featuring wild rabbit cooked two ways, with sweet corn cake, carrots, orange, candy walnuts, wild water cress and grain mustard dressing. Monteith’s Radler Bier was chosen as the beer match, with all accompaniments selected for their complementary flavours.

Victoria Street Bistro’s chef, Andrew Clarke, served up a dish called ‘Double Deer Ya’, featuring slow braised Raukumara venison in a native herb suet pastry with wild offal, celeriac soubise, winter truffle wheat, local goat’s brie, upland cress and a black garlic vinaigrette with espresso smoke.

The dish was paired with Monteith's Doppelbock Winter Ale as the strong malty aroma and rich chocolate palate matched well with the strong flavour of the venison and offal. The black garlic vinaigrette gives a punch of molasses-like flavour which pairs perfectly with the dark malts of the beer.

- © Fairfax NZ News