German chefs are learning from New Zealand’s best, thanks to a culinary exchange organised by Deer Industry New Zealand (DINZ).
Culinary maestros, when it comes to cooking venison, the German chefs are coming to New Zealand later this month in a programme featuring some of New Zealand’s best culinary talent, including Michael Meredith, Martin Bosley and Des Harris.
The four chefs – all rising stars – will be in New Zealand from 21 February for four weeks. DINZ says the goal is to inform them, not only about New Zealand’s venison prowess, but also this country’s wider unique and reputable culinary landscape.
Celebrated New Zealand chef Shaun Clouston, of Wellington’s Logan Brown restaurant, has no doubt the Europeans will enjoy the experience of developing an appreciation of New Zealand cuisine as well as developing new preparations for their venison repertoires.
“It’s great that these chefs are coming here to learn more abut our world-class ingredients. It’s an honour to have them in my restaurant and I look forward to working with them,” he says.
The Germans will work alongside Merediths‘ Michael Meredith, Clooney‘s Des Harris, dine by Peter Gordon‘s Nick Haszard, Depot‘s Kyle Street and The Grill‘s Sean Connelly in Auckland. In Wellington, they’ll join Shaun Clouston and Martin Bosley at his self-titled restaurant. In Queenstown they’ll partner with Helen Turnbull, head chef of Rata and Cory Hume at the exclusive Blanket Bay resort.
DINZ venison marketing manager Innes Moffat says the aim is to encourage the visitors to explore how venison can be used in ways that differ from the traditional seasonal and restrictive German approach.
“We want to encourage German chefs to use venison as we do in New Zealand – on the grill, in a salad and at all times of the year. New Zealand is the number one worldwide producer of venison and Germany is this country’s biggest market.”
Deer industry exports are worth more than $300 million a year, with around a third going to Germany.
Moffat is certain that it’s going to be a great experience and will benefit everyone involved, he says.
The chefs are in Auckland from 20-25 February, in Wellington from 28 Feb to 7 March and Queenstown from 8 to 15 March.