Maori-style 'gamey meal' on menu for semi-finals

by Hinerongonui Kingi | 30th July 2010

Rotorua's Seismic Bar is one step away from the finals of the 2010 Monteith's Beer and Wild Food Challenge.

Its Maori infusion-styled Seismic Smoked Oma Rapiti (rabbit) has led the Whakaue St restaurant and bar to the semifinals, competing against 27 top fine-dining restaurants throughout New Zealand.

Seismic head chef Craig Skews said the idea for the bar's wild plate was inspired by his passion for cooking.

"I'm happy we have made it to the second round. If I make it into the top five I'll be even happier - but surprised," Mr Skews said.

"It's not your everyday average meal, especially if you're not used to the taste," he said.

The dish, which combines wild rabbit with Maori potato, pikopiko and wild mushrooms, is described by Mr Skews as an "earthly, gamey meal that is enhanced with rich tomato and local and native herbs".

"It takes two hours to fully prepare the meal to the best of its potential, but only 10 to 15 minutes to prepare once ordered. I'm happy the dish is pleasing customers," he said.

Monteith's Beer and Wild Competition has been around for over 10 years, with top fine-dining restaurants taking part from all over the country.

Three rounds consist of consumers' choice, judges' choice and the final cook-off held at The Abbey Bar and Kitchen in Auckland on August 23.

Seismic Bar owner Mericia Waqanimaravu said the dish was doing very well.

"We have received good feedback from consumers about the dish and especially the beer we have matched with it. I know we are up against stiff competition in the next round but I'm glad we got this far," she said.