More than 2000 people turned out for Saturday’s Wild Food Festival, where sizzling demonstrations and high-energy cooking challenges kept crowds entertained from start to finish.

Whakatāne District Council events adviser Linda de Klerk said the strong attendance reflected the event’s growing popularity.

“It was a fantastic turnout that speaks to the growing reputation of this event,” she said.

Crowds packed into the popular Smoky Zone, where chefs showcased an impressive range of dishes featuring wallaby, peacock, possum, venison and kaimoana.

Among the headline acts was Paul Patterson, owner and head chef of Fisherman’s Wharf Café, who teamed up with friends to create a dramatic bush-to-barbecue display.

“We went out to the local bush pantry on Tuesday and got goats, rabbits, hares, possums, peacocks, a deer and one of the boys went out and got a pig, while a local family, their kid went out hunting and got some possums.”

This smorgasbord of wild meat was prepared over the coals.

“The deer was cooked asado-style, which is an Argentinian barbecue technique.”

A specially built frame displayed several of the animals before they were cooked, sparking curiosity from the audience.

“Not everything comes in a packet from the supermarket,” Patterson said. With the cost of food now, this lets people know .... it can taste better than your usual store-bought meat.”

Feedback from the public was overwhelmingly positive, he said.

“We went hard out.”

The festival’s cooking competitions were another drawcard. Twenty teams of three battled it out in a series of fast-paced Mystery Box challenges throughout the day.

Taking out the top title in this year’s cooking challenge was Ōhope’s Veronica Holder. Her dish, Nanny Bubba’s Tomato Soup with horopito spice, cream and rewena bread, impressed the judges with its flavour and creativity.

Celebrity judges Kaai Silbury and Joe McLeod presided over both the individual and team competitions.

“They described the quality coming out of the tent as outstanding, noting that competitors showed real skill, innovation, and respect for the ingredients,” Ms De Klerk said.

Music and entertainment added to the festive atmosphere, keeping the crowd energised until the final moments of the day.

Beyond the buzz and full bellies, the festival also delivered an economic boost. Ms de Klerk said 45 percent of attendees travelled from outside Whakatāne - a strong result for hospitality, retail and accommodation businesses, she said.