Germans take home venison message
Joanna Grigg

They love it and seek it out.

This is the way Innes Moffat wants chefs to think about New Zealand (NZ) venison. As the Marketing Manager for Deer Industry New Zealand (DINZ), Moffat recently hosted four young German chefs and eight  German journalists to NZ. The aim was to enthuse them about farm-raised – venison and develop on-going relationships with these influential people within German cuisine.

Some of the feedback from both the young chefs and journalists reveals that there is an ongoing need to improve the level of understanding of how NZ venison is grown and how it can be prepared on the plate.

The big difference between European and NZ venison is that imported kiwi venison is farmed (rather than shot wild game), comes from younger animals and is processed in meat plants, said Moffat.

“This means the product has an excellent level of hygiene and well as being consistently tender and mild flavoured,” said Moffat. “Farmed venison suits summer-style modern dishes and can be used in a less seasonal fashion than game venison which is traditionally cooked slowly with heavier sauces and flavourings.”
The Germans were taken to farms in Canterbury and Otago to see how deer are farmed, then taken through processing plants. They were surprised how quiet the deer were in a farmed environment, said Moffat.

Through meeting farmers the visitors put faces to the product and learnt about the venison supply chain, from farm to plant to market. The five journalists are food and wine writers and the group also included a television crew who are producing a 12 minute lifestyle feature on NZ venison to be shown to nation-wide on Germany’s Kabel 1 station.

They asked us why Germany should import NZ venison and our answer is that they should want to because of the taste, tenderness of our venison.  Germany isn’t  self-sufficient in food, so they should be importing good food from trustworthy sources, Moffat said.

“While the trend towards local and seasonal sourcing is very strong in Germany at present – a chef needs to put quality and consistency first – and New Zealand can provide that assurance.

The chefs were hosted by 12 restaurants, where they learned how to prepare venison from New Zealand’s best. Meredith’s, Clooney Restaurant, The Grill, Dine by Peter Gordon , Depot in Auckland, Logan Brown, Hippopotamus, The White House, and Martin Bosley’s Yacht Club in Wellington, Blanket Bay, True South Dining Room, and Rata in Queenstown all hosted  a chef for several days. The four chefs won their selection to the NZ Venison Young Chef Exchange by producing a stand-out recipe using NZ venison, and being recommended by their German employer.  There were 60 entries for the 20-day trip, sponsored by DINZ. On their return to Germany they will pass on their experiences with venison at cooking schools and the German press – a series of interviews are currently being arranged.

“They said they had a wonderful trip, one of the best experiences of their lives, so we expect them to be enthusiastic about New Zealand,” Moffat said.

The initiative is part of  the NZ deer industry’s  aim to position NZ venison as premium and to extend its consumption outside the traditional European game season. Four chefs from Belgium toured NZ in January and future visits are also being planned as well.

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The Rees Hotel Queenstown Appoints Food & Beverage Operations Manager

The Rees Hotel Queenstown is pleased to announce the appointment of Ms Silvia Scheidl as Food & Beverage Operations Manager.  Ms Scheidl’s promotion comes after working for more than two years as second-in-charge of Food & Beverages at The Rees’ award winning True South Dining Room and Bordeaux Wine Lounge.

Formally qualified in Hotel Management at HLF Krems School in her native Austria, Ms Scheidl has twenty years experience in the hotel and hospitality industries behind her.  She has held a variety of roles at internationally reputed hotels and major hospitality brands like the Hilton Hotel in Brisbane, Australia and Restaurant Loibnerhof, Austria, which has an award-winning vineyard and winery attached.

In addition, Ms Scheidl spent three years working on the world’s largest and best luxury cruise liners in order to extend her hospitality and tourism skills while perfecting her English.  Conde Nast traveller has consistently ranked the six-star Crystal Serenity cruise liner “World’s Best” and Ms Scheidl says she is proud to have been part of a team that claims such honours.

A trained sommelier with certification, Ms Scheidl will use her existing knowledge and expertise of The Rees brand along with her wealth of international experience to manage her team to greater heights.  True South Dining Room recently received the internationally acclaimed US magazine Wine Spectator’s 2012 Award of Excellence – Ms Scheidl says she hopes to maintain this high standard of service and accolades while gaining consistency and growth in local visitor numbers and return overseas guests.

ENDS

Background

The Rees Hotel, Queenstown, New Zealand

The Rees Hotel Queenstown blends chic five star accommodation with all the comforts of home and the service and facilities of an elite international hotel.

Situated on the absolute lakefront, The Rees Queenstown’s terraced construction delivers complete privacy and showcases panoramic views overlooking Lake Wakatipu and The Remarkables Mountains in Queenstown, New Zealand.

It’s landmark restaurant is the True South Dining Room.

http://www.therees.com
http://www.facebook.com/therees
http://twitter.com/thereeshotel
http://www.facebook.com/truesouthdining
http://www.flickr.com/photos/thereeshotel
http://www.youtube.com/TheReesHotel
http://thereeshotel.blogspot.com
http://thereeshotelconcierge.blogspot.com

For more information contact:

Victoria Hawkins
markomPR
Ph: (09) 575 0821
Mob: (021) 605 342
Email: victoria.hawkins@markomPR.com

Sarah Sparks
Director markomPR
Ph: (09) 575 0824
Mob: (021) 318 813
Email: sarah.sparks@markompr.com

The Rees Hotel Queenstown Appoints Night Auditor/Assistant Concierge

The Rees Hotel is delighted to officially announce the appointment of Mr Douglas Jacques as Night Auditor and Assistant Concierge.

A successful local realtor, Mr Jacques also has extensive retail property management experience in his native Canada where he was involved in commercial real estate and leasing.

No stranger to the hospitality industry, Mr Jacques moved to Queenstown, New Zealand six years ago and became involved in the food and beverage business when he purchased iconic Queenstown café Joe’s Garage.  He successfully owned and operated the popular café for two years before selling the business in 2010.

Mr Jacques has additional experience in the hotel and hospitality industries having worked as part of the concierge team at the Hotel Novotel Queenstown Lakeside.

A senior level manager, Mr Jacques brings to the Rees Queenstown strong management skills along with a wide circle of contacts and excellent client interface experience.  Having moved to Queenstown to raise a young family he is looking forward to working at such a beautiful property.  “Looking out over Lake Wakatipu and the Remarkables each shift is a dream position.”

ENDS

Background

The Rees Hotel, Queenstown, New Zealand

The Rees Hotel Queenstown blends chic five star accommodation with all the comforts of home and the service and facilities of an elite international hotel.

Situated on the absolute lakefront, The Rees Queenstown’s terraced construction delivers complete privacy and showcases panoramic views overlooking Lake Wakatipu and The Remarkables Mountains in Queenstown, New Zealand.

Its landmark restaurant is the True South Dining Room.

http://www.therees.co.nz
http://www.facebook.com/therees
http://twitter.com/thereeshotel
http://www.facebook.com/truesouthdining
http://www.flickr.com/photos/thereeshotel
http://www.youtube.com/TheReesHotel
http://thereeshotel.blogspot.com
http://thereeshotelconcierge.blogspot.com

For more information contact:

Victoria Hawkins
markomPR
Ph: (09) 575 0821
Mob: (021) 605 342
Email: victoria.hawkins@markomPR.com

Sarah Sparks
Director markomPR
Ph: (09) 575 0824
Mob: (021) 318 813
Email: sarah.sparks@markompr.com