February will see four of Germany’s rising culinary stars visit New Zealand to take recipe swapping to a whole new level. The young European chefs will be hosted by Deer Industry New Zealand (DINZ) on a four-week tour that will see the visitors experience the tools and techniques of the NZ culinary scene by gaining work experience in the restaurants of some of the country’s finest chefs. As part of the exchange organised by Deer Industry New Zealand, the educative trip provides the opportunity for the European Chefs to work with some of New Zealand’s top culinary talent including Meredith’s Michael Meredith, Depot’s Kyle Street, Logan Brown’s Shaun Clouston and Amisfield’s Vaughan Mabee.
“The goal is to further inform our European visitors about New Zealand’s farm raised venison offering and to illustrate our wider culinary landscape,” said DINZ marketing manager Marianne Wilson. “As Germany is New Zealand’s biggest market, representing around a third of our export sales, we are keen to share Kiwi expertise on preparing and cooking venison with our European friends and in turn soak up some of their experience.”
