Pamu chief executive Steve Carden said deer milk’s nomination in both the Primary Sector Award and the Novel Food and Beverage Award is further confirmation 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 savoury dishes. Feedback has been uniformly positive. We’d love to see deer milk as a permanent fixture on the NZ culinary scene as a testament to how Kiwi chefs can lead the world in culinary innovation,” Carden said.
Pamu’s deer milk won an Innovation Award at the 2018 Fieldays.
“Deer milk is one of the ways that Pamu 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 menus 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 Wellington on a Plate. The three special dining evenings were held in conjunction with Melbourne chef Frank Camorra of MoVida. The deer milk made its debut in a creme caramel, cardamom and burnt Seville orange helado.
Deer milk was launched to selected Australian chefs in Sydney this month and will be launched to Melbourne chefs later in the month.
Winners of the Food Awards will be named on October 17.
