One hundred and seventy three restaurants have received the longest running culinary award in New Zealand, the Beef and Lamb Excellence Award for 2019 after a tough and rigorous assessment process. Now in their twenty-third […]
End-use on the plate: restaurants, chefs, consumers, recipes, cooking methods, foodwriters.
First Light Foods, New Zealand’s premier grass-fed wagyu and venison producer, has created a new specialist range of preservative-free sausages in partnership with some of the country’s best-loved brands – Barker’s, Whitestone Cheese and The […]
The third year of the Summer Cervena® programme in Europe has seen plenty of activity in Germany and Belgium, holding sales volume of the high-quality chilled venison stable. Venison exporters have all also committed to […]
Activities have ramped up ahead of Europe’s traditional game season in the Northern Hemisphere autumn and winter, which runs from October through to March. At the end of September, Deer Industry NZ’s executive chef, Graham […]
New Zealand’s butchery team – The Sharp Blacks – has been announced as they kick off their journey to the 2020 World Butchers’ Challenge (WBC) in Sacramento, California. The seven-man team, which includes one reserve, […]
New World Te Rapa, Hamilton and Westmere Butchery, Auckland have been announced as the joint Supreme Award winners for the 2018 Devro Great New Zealand Sausage Competition. The judges couldn’t split Westmere Butchery’s beef and […]
At the end of September, the Riddet Institute hosted a free public lecture from Professor Teresa Ann Davis, a paediatric nutrition scientist at the USDA/ARS (United States Department of Agriculture/Agricultural Research Service) Children’s Nutrition Centre […]