German chefs to learn from New Zealand’s best

A culinary exchange – German chefs to learn from New Zealand’s best

The Germans are culinary maestros when it comes to cooking venison. So it’s interesting they’re coming to New Zealand to learn how some of our best chefs prepare one of their favourite meats.

It’s part of a culinary exchange organised by Deer Industry New Zealand (DINZ) and featuring some of New Zealand’s best culinary talent including Michael Meredith, Martin Bosley and Des Harris.

In February, Kiwi chefs are hosting four of Germany’s rising cooking stars for four weeks from February 21 in their fine dining establishments in Auckland, Wellington and Queenstown.

The goal is to inform the overseas chefs not only about New Zealand’s venison prowess but also our wider unique and reputable culinary landscape. The award-winning Kiwi foodies want to inspire the Germans to work with the best of our local ingredients – including our delicately flavoured farm-raised venison.

Farm-raised venison is often cited as a favourite of New Zealand’s own top chefs, who have developed a global reputation for innovative treatments of the meat.

Celebrated New Zealand chef Shaun Clouston 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 about our world-class ingredients. It’s an honour to have the German chefs in my restaurant and I look forward to working with them,” he says.
The German chefs 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 Connolly in Auckland. In Wellington, they’ll join Logan Brown’s Shaun Clouston and Martin Bosley at his self-titled restaurant. And in Queenstown, they’ll be partnered with Helen Turnbull, head chef of Rata and Cory Hume at the exclusive Blanket Bay resort.

Deer Industry New Zealand’s Venison Marketing Services Manager Innes Moffat says the aim of the project 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 New Zealand’s biggest market. Deer industry exports are worth more than $300million a year, with around a third going to Germany.

“Our tender and lean farm-raised venison is renowned as the best in the world. It’s a different product to the one Europeans have been using for centuries, so benefits from different cooking techniques.

“Kiwis are well known for an acquisitive approach to food, matching ingredients and methods that aren’t classical, which reflect our cultural diversity and reputation for innovation. I’m certain this is going to be a great experience and will benefit everyone involved,” he says.

The chefs are in Auckland from 20 to 25 February, Wellington from 28 Feb to 7 March and Queenstown from 8 to 15 March.

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