Join us for an immersive workshop exploring the journey of wild game from field to plate, set within the natural surroundings of Avon Valley Lodge.

This unique experience combines practical butchery skills, culinary demonstration and a shared dining experience celebrating premium New Zealand game.

The workshop begins with a skinning and boning demonstration, offering insight into the ethical handling and essential techniques used in preparing wild game. This is followed by a carcass breakdown, where you will learn how different cuts are prepared and how they are best used in the kitchen.

Avon Valley Lodge chef Mark Diu then takes centre stage with a live cooking demonstration showcasing the versatility of game meat. Highlights include the preparation of a signature venison tartare and techniques for enhancing flavour, texture and tenderness, alongside creative uses of premium game products.

The experience concludes with a relaxed wild game lunch, featuring a curated selection of seasonal meats and regional flavours. Guests will have the opportunity to sample dishes from the demonstration, including the venison tartare, and explore the Premium Game range.

A fully immersive workshop, this is a rare opportunity to gain insight into both the craft and cuisine of wild game, from preparation through to the plate.

Workshop includes return transport from Seymour Square to Avon Valley and lunch. Drinks will be available to purchase during lunch, along with premium game products to take home.