OTAGO (Central Otago & Waitaki Valley)
Oct 07, 2020
3 minutes
WINSOR DOBBIN
THE REES HOTEL WINS AGAIN
AN innovative deer milk dessert secured The Rees Hotel Queenstown’s executive chef and culinary Olympian Corey Hume first prize in a national culinary challenge.
The competition challenged chefs at some of New Zealand’s best restaurants in Auckland, Wellington, and Queenstown to create an ice-cream dish made from deer milk, a relatively new, luxury ingredient. Pãmu deer milk is currently only available in Australia and New Zealand.
Chef Hume from True South Dining Room at The Rees crafted a
You’re reading a preview, subscribe to read more.
Start your free 30 days