Swedish food service distributor Menigo AB is teaching chefs about the culinary potential of NZ ‘Pasture Venison’ at a new restaurant academy with assistance from DINZ executive chef, Graham Brown.
They are using new cuts developed by Mountain River Venison import partner and director Gustaf Kugelberg to overcome “saddle of the brain” – chef prejudice against anything except middle cuts. Menigo AB sales manager Henning Kvick says NZ farmers and chefs already know about venison’s versatility but for chefs raised in European culinary traditions, old attitudes die hard.
Menigo has clout, with 15,000 foodservice customers in Sweden and annual sales of $1 billion from 31,000 food, drink and non-food products. In summer 2016 it was bought by the world’s largest food service provider, US-headquartered Sysco.