The NZ Food Awards have been a highlight of the food sector for over 30 years and aim to demonstrate innovation, creativity and excellence in the food industry in New Zealand.
Pāmu Chief Executive Steve Carden says today’s announcement of deer milk’s nomination in both the Primary Sector Award and the Novel Food and Beverage Award is further confirmation that the groundbreaking product has a bright future.
“With its unique composition of fat and protein deer milk is mainly used in luxury desserts; however some chefs are pushing boundaries by creating savory dishes. Feedback has been uniformly positive. We’d love to see deer milk as a permanent fixture on the New Zealand culinary scene as a testament to how Kiwi chefs can lead the world in culinary innovation,” Carden said.
Pāmu’s deer milk won an Innovation Award at the 2018 Fieldays.
“Deer milk is one of the ways that Pāmu is investing in innovation, with like-minded partners, to create new foods and alternatives for people. Today’s nomination is further encouragement for us to keep looking at new ways to drive added value from non-traditional farming.
“These are exciting times in the agriculture sector,” Carden said.
Following the launch for the world-first product earlier this year with a chefs tasting in Auckland, deer milk is appearing on the menu’s in top Auckland restaurants as well as some of Wellington’s best restaurants including Logan Brown, Charlie Noble and Chameleon.
The new product was also showcased at a series of special events during Visa Wellington on a Plate last week. The three special dining evenings, held at Logan Brown, was held in conjunction with Melbourne chef Frank Camorra of MoVida. The deer milk made its debut in a Crème Caramel, Cardamom & Burnt Seville Orange Helado.
Deer Milk was launched to selected Australian chefs in Sydney on Monday, and will be launched to Melbourne chefs later in the month.
Winners of the NZ Food Awards will be announced at a Gala dinner in Auckland on Wednesday 17 October 2018.
