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Motueka restaurant The Smoking Barrel has successfully defended its title at the 2026 Monteith’s Wild Food Challenge, taking out the national competition for a second consecutive year.
The venue was crowned champion following a live cook-off finale in Auckland on June 18, 2026, where five finalists from across New Zealand competed for the title and a $10,000 prize.
The Smoking Barrel impressed judges with its Forest to the Sea Wild Tasting Board, paired with Monteith’s Driftin’ IPA. The dish was recognised for its use of wild New Zealand ingredients and creative storytelling.
The judging panel included marine biologist and spearfisherman Sam Wild, West Coast Pie Co. founder Emily Lucas and broadcaster Jeremy Wells. Finalists were required to recreate their dishes live while demonstrating the inspiration and techniques behind their creations.
Sam says the competition was closely contested.
“The standard this year was incredibly high, and every finalist brought something unique to the table,” Sam says.
“What set The Smoking Barrel’s Forest to the Sea Wild Tasting Board 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.”
The Smoking Barrel chef Josiah Smits says winning for a second year reflects months of work refining the dish and strengthening relationships with suppliers.
“It’s a great result for our restaurant and the wider community, and I’m very thankful for the opportunity,” Josiah says.
DB Breweries marketing director Fraser Shrimpton says the quality of entries demonstrated the continued growth of the competition.
Now in its second year since returning to the calendar, the Monteith’s Wild Food Challenge showcases chefs, venues and communities championing wild flavours across Aotearoa.
