MONTEITH’S CALLS ON THE NATION’S CHEFS TO TAKE AIM AT THE COMPETITION

Kiwi culinary enthusiasts are being called on to prepare their bows and arrows – the annual Monteith’s Beer and Wild Food Challenge is back. And what’s more, the bounty has grown with $15,000 up for grabs to celebrate 15 years of courageous kai

Registrations are now open for all aficionados of gastronomy who have a hunger for adventure and a taste for the wild, to test their prowess at devising daring dishes expertly matched to Monteith’s beer and cider  

During the course of the Challenge, a panel of expert judges will travel the country in pursuit of the best entries. Head judge, Kerry Tyack, says that he will be looking for a wild food and Monteith’s pairing that tantalizes the tastebuds and pushes food frontiers.

Chris and Karren Biddles, from Te Atarangi Angus, have been named the Producer of the Decade at last night’s Steak of Origin grand final.

To celebrate 10 years of the contest to find New Zealand’s most tender and tasty steak, all results from previous competitions were tallied up to find the top performing and most consistent producer.

Kiwi culinary enthusiasts are being called on to prepare their bows and arrows – the annual Monteith’s Beer and Wild Food Challenge is back. And what’s more, the bounty has grown with $15,000 up for grabs to celebrate 15 years of courageous kai.

Innovative New Zealand wine brand Dusky Sounds has today revealed a stylish packaging refresh, further enhancing its appeal to Kiwi wine drinkers.

The Dusky Sounds range, which offers affordable and reliable wines made in a fresh, approachable style, is aimed at house pour listings in restaurants. With Sauvignon Blanc, Pinot Gris, Chardonnay and Merlot varietals available, Dusky Sounds captures the essence of New Zealand and appeals to consumers who appreciate quality wine without the hefty Marketing Manager, Cathy Wansink, says Dusky Sound is a unique and magical place, with geography that gives rise to a mystical quality unlike anywhere in the world.

Innovative New Zealand wine brand Dusky Sounds has today revealed a stylish packaging

refresh, further enhancing its appeal to Kiwi wine drinkers.

The Dusky Sounds range, which offers affordable and reliable wines made in a fresh, approachable style, is aimed at house pour listings in restaurants. With Sauvignon Blanc, Pinot Gris, Chardonnay and Merlot varietals available, Dusky Sounds captures the essence of New Zealand and appeals to consumers who appreciate quality wine without the hefty Marketing Manager, Cathy Wansink, says Dusky Sound is a unique and magical place, with geography that gives rise to a mystical quality unlike anywhere in the world.

Innovative New Zealand wine brand Dusky Sounds has today revealed a stylish packaging

refresh, further enhancing its appeal to Kiwi wine drinkers.

The Dusky Sounds range, which offers affordable and reliable wines made in a fresh, approachable style, is aimed at house pour listings in restaurants. With Sauvignon Blanc, Pinot Gris, Chardonnay and Merlot varietals available, Dusky Sounds captures the essence of New Zealand and appeals to consumers who appreciate quality wine without the hefty Marketing Manager, Cathy Wansink, says Dusky Sound is a unique and magical place, with geography that gives rise to a mystical quality unlike anywhere in the world.

It looks like New Zealand’s love affair with Bourbon isn’t showing any signs of dimming.

to do well and the company’s innovations have helped to reinvigorate the sector.

After being run by a succession of leaseholders for 20 years, Napier’s iconic Masonic Hotel– with 41 rooms, an apartment, two restaurants and an Irish bar – was always going to be a challenge to turn around. But it’s always been very rewarding, say owners Neil Barber and Craig Hay - and they claim hands-on management and gaining staff buy-in has been pivotal to success. 

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