Groups Feed

Welcome! This area is designed for community members to share photos, videos and stories that we can all adapt and use.

Fortune Fish & Gourmet, the prominent U.S. seafood and gourmet specialist and parent company of D'Artagnan, recently unveiled its 'Holiday Catalog 2024'.

This exclusive collection is meticulously crafted to elevate holiday gatherings with a handpicked assortment of artisanal delicacies and gourmet delights.

Packed with extraordinary offerings designed to spark festive joy, this year's catalogue showcases premium venison products sourced from Mountain River Venison.

Fortune Fish & Gourmet proudly promotes the brand, stating:

Cuisine360 Ltd, a Nelson-based exporter of premium NZ food, is actively promoting Mountain River Venison. Andrew Cardiff is the Head of Sourcing for New Zealand and the Pacific Islands at Cuisine360 Ltd, which is active in the Thai market. Mountain River Venison A trim is being sold in Makro via Cuisine360.

Makro is part of CHAROEN POKPHAND FOODS (CPF), the world's leading food conglomerate with revenue in the billions. CPF's strength lies in its reach across a range of industries and businesses: it is multinational, vertically integrated, and agro-industrial.

CPF controls around 70% of Thai retail through Makro (the Thai version of Costco), Lotus's, and 7-Eleven - Hotel, Restaurant, and Café/Catering (HORECA).

Cuisine360 participated in NZTE's recent Made With Care Fair, held from June 12 to 25, 2024, at one of Makro's Bangkok stores. Consumers and visitors enjoyed a Japanese venison curry to highlight the versatility of New Zealand venison.

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

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)

On Sunday, September 17th, Angus from Terra Pacific traveled to Orlando, Florida, to present Mountain River Venison at Southeastern USA distributor partner Halperns' Steak & Seafood Show. The event was held at the Omni Orlando Resort at ChampionsGate – a large property in an area well known for Florida's most famous tourist attraction – Disneyworld!

Over 100 of Halperns' vendors were invited to promote an extensive selection of their meat, seafood, and specialty item offerings to around 2,000 show guest attendees, made up of chefs, hoteliers, independent restaurant owners, cruise lines, and ship chandlers.

On Sunday evening, Halperns hosted a cocktail reception and dinner for their vendor partners to thank them for their support and to provide an overview of the year's business and a forward outlook. Sales in the Southeastern USA have been strong, and they are upbeat about the growth prospects of the Hotel and restaurant industry over…

The trip was an amazing opportunity to connect with the chefs using our product. They were very excited to meet one of the producers of the venison they use, hear Northbank Station's story, and see pictures of the farm. They said it helped, as they can tell their customers that they have met the farmer and seen how the animals are raised.

The trip was an amazing opportunity to connect with the chefs using our product. They were very excited to meet one of the producers of the venison they use, hear Northbank Station's story, and see pictures of the farm. They said it helped, as they can tell their customers that they have met the farmer and seen how the animals are raised.

We started our trip in New York. The first few days were spent visiting Brookland and New Jersey restaurants. One of them was a pop-up that…

James Petrie says he wants to make people aware of farmed venison and help them understand the difference with our unique product. One of the things you hear is that they can’t find venison or have issues with consistency. James says, “We can fix that.” 

Who is coming to visit the show?

It is mainly restaurants and hospitality that are coming to the show. Although, there is a real mixture. And you have to be open-minded. You can ask if they use venison and introduce them to products like ribs. It is about changing people’s perceptions of venison.

So is it good to be here, Angela? And is it a good investment? Yes, it’s great to be here, and I will let you know next week! 

Chef Graham Brown Talks Cuts 

Jacques Beyeler at CASIC, our importer in Switzerland, created this fast-paced video to share the exciting customer presentations. You may recognise some cuts, dishes, and faces - put your headphones on!

For two days, the team, including Shannon Campbell, gave customers presentations showing the products and potential applications for the Mountain River Venison product range.

Products included rump, ribs, sweetbreads, picanha, bolar, dry-aged shortloin, among others.

Find Out More: