On The Day
Wild Food Lovers
All the info you'll need for on the day of the event!
Map of venue can be seen above
Tickets
Tickets are available for purchase at the gate on the day of the event. Please note, only cash payments are accepted.
Spectator entry – $10 Contestant entry – FREE
Children under 12 year old – FREE
(accompanied by paying adult) Goldcard holders – FREE
For more info about the Ruapehu Wild Food Challenge, click here
Contestant Information
Arrive with your dish fully prepared and ready to serve, ready to add the finishing touches, or prepared to cook the entire dish on-site. Ruapehu Wild Food Challenge will provide BBQs, tables, and all necessary serving utensils, including tongs and knives.
Our friendly volunteers will greet you upon arrival at the main entrance. You will then need to complete a registration form and a waiver. Afterward, you take your dish to the preparation area, plate it, and have a photo taken. Your dish will then be served anonymously for the judges to taste. After the judges have tasted and rated your dish, it will be moved to the serving table where spectators will have the opportunity to try it as well.
11.00am – open for entries.
3.00pm – closed for entries
5.00pm – winners announced
Spectator Information
Feeling adventurous? As a spectator, you’ll have the chance to sample the contestants’ dishes once they’re plated and ready to serve. You might even discover a flavour you’ve never experienced before!
Plus, enjoy live demonstrations where you might learn a new skill or you could pick up a few cooking tips along the way.
You’ll also receive a wristband, giving you the flexibility to step out and return to the event at your leisure.
Live Music
Enjoy the the vibrant atmosphere with live music.
Demonstrations Schedule - 2025
- Viv Hoeta – Official welcome and opening remarks
- Lisa Lui – Performing throughout the day
- Murray Hutch – Possum & rabbit processing: What to look out for when eating them
- Scott Nation – Kumara & venison backstrap hors d’oeuvres
- Di Pritt – Duck preparation and cooking
- Henere Larsen – Breaking down a venison hind quarter
- Henere Larsen – Making venison sausages (Sponsored by Wilsons Hunting and Outdoors)
- Sam (Absolutely Meats, Taumarunui) – Wild sausages
- All competition entries must be submitted by this time
- Possum & Rabbit Challenge – Are you “game” to try, or is it too “wild” for you?
- Steve Gray – Herbed potatoes (Sponsored by Wilcox)
- Henere Larsen – Meat curing (Sponsored by Wilsons Hunting and Outdoors)
- Short musical set
- Awards ceremony – Winners announced and prizes presented