From wild ingredients and inventive dishes to a fiercely competitive final cook-off, the Monteith’s Wild Food Challenge has crowned its 2026 champion, The Smoking Barrel.
The Smoking Barrel has claimed the title for a second year, impressing judges with its standout creation, the Forest to the Sea Wild Tasting Board, perfectly paired with Monteith's Driftin' IPA.
The winning venue was crowned following a live cook-off finale held in Auckland on June 18, where five finalists from across Aotearoa went head-to-head for the national title and NZD 10,000 prize.
Representing regions from Northland to Southland, the finalists brought together some of the country’s most adventurous ingredients and inventive culinary ideas, each reimagining wild food in their own unique way.
With an expert judging panel that included marine biologist and spearfisherman Sam Wild, West Coast Pie Co. founder Emily Lucas, and Radio Hauraki Breakfast host and TV personality Jeremy Wells, finalists were challenged to recreate their dishes live while showcasing the creativity, storytelling and skill behind their entries.
After a closely contested final, the judges awarded the title to The Smoking Barrel, acknowledging the dish for its ingenuity, harmony of flavour and celebration of wild New Zealand ingredients.
“The standard this year was incredibly high, and every finalist brought something unique to the table,” said judge Sam Wild.
"What set the Smoking Barrel’s Forest to The Sea Wild Tasting Board dish apart was its ability to tell a complete story. It wasn't just about the wild ingredients themselves, but the thought, creativity and purpose behind every element on the plate,” he said.
Chef Josiah Smits at The Smoking Barrel took out the title for a second year in a row.
"It's incredible. It's been a journey for sure, but the last two months I’ve lived and breathed this competition every day,” he said.
“It’s always been about how we can improve the dish, and develop that authentic connection with our suppliers. It's a great result for our restaurant and the wider community, and I’m very thankful for the opportunity.”
DB Breweries Marketing Director Fraser Shrimpton said the quality of entries this year demonstrated just how much momentum the Challenge continues to build.
"The Wild Food Challenge brings together some of the most creative talent in New Zealand hospitality, and this year's finalists were no exception. The dishes were inventive, but it was the stories, local connections and passion behind them that truly set them apart,” said Shrimpton.
“The standard was exceptionally high, making the judges' decision a very difficult one."
Now in its second year since returning to the calendar, the Monteith’s Wild Food Challenge continues to shine a spotlight on the venues, chefs and communities championing wild flavours across New Zealand. From inventive takes on meats and seafood, to creative uses of foraged ingredients, the 2026 competition showcased the very best of New Zealand’s culinary imagination.
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