Kiwi lamb and venison was in hot demand at Europe’s biggest food festival last week, with more than 7000 burgers, wraps, and salads served up.
It was the first time New Zealand meat had featured at the Kieler Woche festival in Germany.
A team of Kiwi chefs worked 16 hours a day for 10 days to meet an unrelenting demand for the New Zealand cuisine.
Beef + Lamb New Zealand emerging markets boss Nick Beeby says the response was overwhelming, given that both meats are relatively unknown in Germany.
He says punters were queuing up not just to get a taste, but to find out more about New Zealand’s meat industry.
“With a top chef and top produce, you can’t go wrong. But it’s even more impressive when you realise the chefs were juggling questions as well as pans,” he says.
They’re predicting a similar response at a three-day food festival in Frankfurt in August.