What started as a NPD lab for Pizza Marzano and Wangpin turned into a Chefco workshop collaboration lunch with several chefs working together to cook dishes for our guests to try. Chef Jamie Pea and Marco from Polux teamed up with D.O.C chefs to create NZ venison pizza for guests to try. Guests included chefs from Fonterra, Pizza Marzano and Wangpin, as well as exporters and friends. Dishes included Pizza cooked in D.O.C's pizza oven: Braised venison with red wine bechamel, beetroot relish, parmesan, rocket. Also a special dessert by Chef Rabbit using Fonterra products. Lamb and King salmon dishes. Brands showcased were: Silver fern farms venison neck anchor cream, cream cheese butter and pizza cheese Alliance lamb shoulder Sanford king salmon
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