Chef's Table

When we spoke with Nigel, he had just been in Queenstown and was driving to Twizel for some fishing, hoping to catch some rainbow trout or salmon. Living the South Island dream as they say. Image by C

A few weeks back, Hunter went to the Oxalis ’Summer Begins’ Terrace Party in Shanghai to witness the showcase of music, design, fashion, and dining that the city has to offer. At a time when the city

Nestled at the heart of the Bernese Alps, the Glacier Hotel – a staple of the Grindelwald landscape since 1864 – is a home away from home. Striking a balance between homestyle comfort and sustainable

Enjoy this recipe from Chef Alan Yu for some braised venison shank in hoisin sauce. Ingredients 4 pcs Hind shank 2 pcs Cinammon sticks 6 pcs Bay leaves 2 tbsp Coriander seeds 150g Hoisin sauce 3 pcs C

In their latest blog post, D’artagnan feature our free-range venison to show how it should be considered the perfect choice for health conscious red meat eaters. Take a look: https://center-of-the-pl

When prepared correctly, venison’s flavour, texture, and health benefits are a great compliment to red meat. The cut you see is a Tender Strip Round @mountainrivervenison and is one of our creative

Twenty Seven Steps 16 New Regent Street, Christchurch City www.twentysevensteps.co.nz Opened in August 2015 Twenty Seven Steps is a popular restaurant located in central Christchurch, New Zealand. Run

Chef Graham Brown was again in Stockholm innovating with Mountain River Venison and working with in-market partner Menigo. Watch the video below for a recap of the workshops, where New Zealand venison

D’Artagnan Foods never cease to amaze with their inspiring (and delicious) Instagram feed of dishes, produced by chefs who they supply. We’ve compiled two recent venison posts, examples of how our p

3,4 and 6th September we will have a workshop for around 60 Chefs (20 each round)from all around Sweden and also Finland and Norway. Graham will support us . The Chefs will learn everything from farm

CooKit is a new initiative who have started to work with a number of Shanghai restaurants by creating a unique new way to experience the items on their menus. The Commune Social, who have our rump an

Opened in August 2019, Mel Bourne has quickly established itself apart on the competitive Shanghai restaurant scene. The best way to describe their position is as a high-end coffee shop or a nice p

During his visit to New Zealand, we managed to get some time with Chef Alan Yu following a presentation to local farmers, where he showcased how venison can be cooked in Chinese cuisine.  Background C

Enjoy this recipe from Chef Alan Yu. Serves 3 Ingredients 400g Venison leg portions deskinned - cut into 2x2cm cubes 2 Egg whites 50ml Chinese yellow wine 15ml Sesame oil 13g Fine sea salt 12g Sugar

One of the things we love about Venison is that it is a fantastic year-round meat. So while summer is in full swing in New Zealand, and winter in full swing in the northern hemisphere, we're each enjo

This post originally appeared on Instagram Michelin starred cuisine by Chef Daniel Boulud from Restaurant Daniel in NYC Mountain River regularly supplies special orders of chilled fallow venison to

In China, a number of top restaurants are featuring Mountain River venison on their autumn menus. It has taken over 2 years for to to get on the menu at NUO Hotel in Beijing and now they are taking 8

In the 50s the “Plankstek” was introduced to Sweden, and it is literally a “Steak on a plank”, where the meat is cooked on a wooden plank in the oven. Since then it has been on the menu @villagodthem

Our online community is a wonderful way to stay updated on what’s happening in our industry and on our farms, but did you know that social media is also a great place to keep in the loop, too? Partic

Over the summer period with hot and humid temperatures (usually 35+) we have had a number of restaurants using Mountain River Venison as a tartare or carpaccio. Here are what some restaurants are do