Northland foodies can get a taste of the wild at Dickens Inn in Whangarei this month.
Chef Luke Keuning's dish "Wild South Meets North" is a semifinalist in the Monteith's Wild Food Challenge.
The dish features braised alpine origin merino short ribs accompanied by sweet breads, red cabbage and crisp
apple with thyme baked local moemoe (Maori potatoes). It is matched with Monteith's Doppelbock Winter Ale.
Mr Keuning intends to showcase the flavours of New Zealand, from the southern alpine regions to the lowlands of the North, in his dish.
Over the past month, 143 restaurants across the country have been cooking wild dishes to take out first place and $15,000 in the challenge. Dickens Inn is one of 18 semifinalists.
