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Kerry Tyack looks nicely relaxed when he dines with friends for an evening meal on a Friday and a beer at Angus Rd Eatery, Mystery Creek. You wouldn’t believe he was the judge in charge of Monteith’s Wild Food Challenge. He thoroughly examines his food before eating it. He likes rabbits, hare, baby leeks and pork cheek bacon. Tyack states that the beer was served at the right temperature, about 8 degrees Celsius yet not so cold that you cannot taste the flavor. This one is believed to be decent: there are some sweetness on the menu, and the bitterness of the beer cuts through all of that. Tyack has been running the Monteith’s Wild Food Challenge, the 17-year-old beer and food matching contest, since it was first introduced. The event attracted 123 entries last year. The twelve winners are Hamilton’s Angus Rd Eatery, Victoria Street Bistro, and Hamilton’s Angus Rd Eatery. While he’s not as relaxed today, Tyack is very conscious of his duties. Alan Brown, a professional chef at Auckland University of Technology, will serve as Tyack’s co-judge in the finals. The first round of judging was conducted anonymously by a team comprised of experts who had a set set of criteria and score sheets; every dish was judged with 100 percent. The judges had to justify why they cut points. The finals are an open process The chefs know that Tyack and Brown will be there, but this is the end of it, there’s no down-to-the wire cook off. The duo ate lunch at Plateau Restaurant, Taupo and followed by a drive to Angus Rd on the outskirts Hamilton. It’s a very early start with the hare and rabbit. The sous-vide wild meat fillet is then followed by the Victoria Street Bistro’s menu with celeriac cream and sea chicory paired with Monteith’s Double Hopped IPA. Tyack won’t eat all of what is being served and will still have an idea of the quality of each of the Hamilton finalists. He’ll have completed seven tasks before he returns home to Auckland. Tyack has created a brand new standard among the assignments he’s evaluated so far. The food tonight will have to either meet that standard, rise above it, or drop down the scale. The standards are high. There are two dishes that are very similar to, or superior to the rest. The match between food and drink is key to this contest. After that, Tyack and Brown are considering whether all items listed in the menu are fulfilled, the technical competency of the cooking food, the serving temperature of the food and the beverage in addition to the presentation, extravagantness of the food, and the creativity, the thought that went into it. Its food-friendly is another key factor. The chef asks himself the most basic questions like are the ingredients in season and are they balanced or weber spirit e 310 parts (hampelmail.com) out of order? Sometimes it is because there are too many ingredients and there isn’t enough to tie the whole thing together. The puree of carrots at Angus Rd does this, and the celeriac cream available at VSB. Tyack is an ex- Waikato boy — born in Te Awamutu, has lived in Morrinsville and Thames and was taught cooking as a child. He has a wealth of knowledge of food assessments. He is a food writer critic, food writer, and commentary. He’s been involved with the Monteith’s challenge for many years. He is also the chief judge of other contests like the Cuisine NZ Good Food Awards and Silver Fern Farms Premier Selection Awards. In the past year, he dined out 171 times, mostly during the course of his duties and covered everything from luxury eateries to country cafes specialising in home baking. While at the university employed in cafes and bars. The first time he judged was for Cervena Plates in the early 90s. It took him some time to learn to trust his own sense of taste. One of the best credentials for being a food critic is that you must enjoy food, as well as being competent at cooking yourself. Tyack enjoys the simplicity of his kitchen and will often attempt to recreate a dish from a restaurant. Brown and Tyack are present throughout tonight’s jury selection. They appreciate the inclusion of hares and rabbits at Angus Rd. They also applaud the high quality of the dishes, the well-chosen vegetables, and the overall appeal. They love the Double Hopped IPA’s bitterness that Victoria Street Bistro serves. Many chefs try to balance the bitterness, compensate for it. This isn’t the case at VSB. It’s clever and carefully crafted, and well-judged, as is the chef’s imaginative, flavoursome take on surf-and turf. Any failures on either side are dealt with under silence. What is the way that Hamilton dishes rate against the judges’ standard so far?
Tyack smiles and says, «I’m going to not divulge the details.»