9th August 2013
Enjoy a Ménage À Trois of Goat At Basalt This August
The residents of Howick are having their taste buds challenged by Basalt in the 16th Annual Monteith’s Wild Food
Challenge with their dish ‘G.O.A.T’.
The Monteith’s Wild Food Challenge has once again dared New Zealand restaurants to step up to the challenge and create
the ultimate wild food dish, artfully matched to a glass of Monteith’s beer or cider.
The team at Howick’s local, Basalt, led by General Manager Shane Higginson and Head Chef Rob Findlay, have their eye on
the big prize this year as they head into the semifinals.
The dish, named ‘G.O.A.T’, is a ménage à trois of goat served on a wooden carving board. A charred goat cutlet with
smoke infused jus is accompanied by a roulade stuffed with spiced goat meat and wrapped in prosciutto, and a curried
goat suet pie. Finished off with a helping of purple kumara chips and a mango and goats cheese salad, the presentation
is enough to make anyone tempted to try it.
‘G.O.A.T’ has been matched to a glass of Monteith’s Brewers Series Imperial Pilsner. Findlay says that “with its subtle
flavour, the goat meat really complements the crisp side of the Imperial Pilsner, while the spiciness of the curry
really draws on the bitter aspects of the beer”.
Basalt is no stranger to the semifinals, having made through for the last three years running. “It’s been a great
accomplishment for us to make it through again. We love stepping up to the challenge and offering something different to
our regulars” says Higginson.
‘G.O.A.T’ is available for a strictly limited time only, so anyone wanting to try it is strongly encouraged to make a