You saw the Asado team at work at our last community meeting at the Dunsandel Community Centre on 29 November. It was so delicious there was a constant queue!  Following on from the speakers, everyone enjoyed the conversation, refreshments, and menu. This celebrated Mountain River venison dishes cooked on a traditional Argentine grill by the talented team at Asado. On The Menu Venison empanadas (venison cheek) Brochetas de corazon (venison heart) Tacos de lengua (venison tong

At our recent Community Catch-up, we heard from speakers across our value chain and got to chat and enjoy hospitality from Asado.  It was wonderful to meet up together. Here is a recap of the speakers, along with a video and photos of the day: Welcome & overview - John Sadler  North America Update - Angus Cleland, Terra Pacific Marketing Farmer USA sales tour - Donald Whyte, Adam and Sharon Waite Scandinavia Update - Gustaf Kugelberg  China Update - Hunter McGregor Oriental c

Head chef Mike (Michael Halpin) allowed us to head out into the kitchen and see the Elk cooking process on their Hearthstone menu.  On the menu: Blackberry Elk - Garlic granola crust; marion blackberry demi-glace; housemade ricotta and spinach pierogi; housemade hickory smoked bacon and brussels sprouts. The Elk chop & the Colorado lamb are the top sellers on the menu. The food and service at Hearthstone were outstanding and a real highlight of the trip. The main dish served