Kiwi Week was an NZTE event showcasing New Zealand food, wine, and culture across 6 Chinese cities. From the 1st to the 17th of November, 70 kiwi food and beverage brands shared the best New Zealand has to offer through a variety of events designed to give guests an authentic kiwi experience. Mountain River was involved through a number of long-term clients who use our venison on their menus year-round. These chefs enjoy working with Mountain River because of the consistent high quality and positive feedback from their Chinese patrons.
For the duration of the event people looking for a kiwi culinary experience were encouraged to eat their way around China at the numerous restaurants boasting everything from traditional Chinese food prepared with New Zealand exports, to quintessentially kiwi meals. One of these restaurants was Commune Social in Shanghai, with Chef Sergio showcasing a special blend of traditional Chinese and fresh New Zealand flavours. The dish, presented at Kiwi Week, was grilled venison ribs with a pear walnut puree and roasted and pickled pears. The ribs are marinated in over 15 different spices for a day, then slow cooked overnight and finished on charcoal for a wonderful smoky flavour.
Other restaurants that served Mountain River include Bird, El Willy, JW Marriot, M on the Bund, Sheraton Jiading, and Westin Bund.
Mountain River is proud to represent the best of New Zealand venison.
Here are the dishes from each of the restaurants: