Raukumara Red NZ Wild Venison presents Celebrity Chef Ben Bayley

Celebrity Chef - Ben Bayley

Born and raised on a dairy farm in Waikato, New Zealand. Ben as a young chef won Commis Chef of the Year 1999, National Youth Skills 2000 and the Bill Gallagher scholarship at Johnson and Wales University of Culinary Arts in Providence, Rhode Island, USA.

Bayley then spent the next 9 years working in famed restaurants around the world Fenix in Melbourne, Le Crique in Las Vegas, The Square & the Ledbury in the U.K, Restaurant Jean-Paul Jeunet and Atelier de Joel Robuchon in France.

In 2009 Bayley returned home to New Zealand and is the executive chef of the 3 Hat restaurant The Grove. In 2013 Bayley opened the Italian Baduzzi in the North Wharf, immediately gaining 2 Hats in the Cuisine Good Food Guide. Other Awards include Metro Supreme Restaurant of the Year award 2010 & 2011, and Best Cuisine Metropolitan restaurant 2012, Best speciality restaurant 2014 & Cuisine Good Food Guide NZ Chef of the Year 2014 & 2015.

Bayley is host of the New Zealand television show "My Kitchen Rules", of which he is currently filming season two.

“We have been using Raukumara Red New Zealand Wild Venison on The Grove's Menu since May of this year. Having experienced first-hand the lengths that the Raukumara Red team go to, to harvest this product I had to be involved. The venison cuts are beautifully tender, consistent in quality and rich in flavour. It has become an integral part of our menu and I would recommend it to anyone”

For The Grove Restaurant's website click here.
For the Resaurant Baduzzi's webiste click here.

Ben Bayley's recipe

Ben Bailey's recipe for Raukumara Red Wild Venison Mushroom meatballs with cauliflower puree

Raukumara Venison & Mushroom meatballs with cauliflower puree


2 brown onions
Good splash olive oil
200 g wholemeal bread
75 ml milk
1kg diced venison shoulder
400g of pork cheek
50 g rosemary leaves
50 g thyme leaves
30 g salt


Slice onions and caramelise in olive oil until sweet and soft. Cool them down in the fridge. Soak bread in milk. Cut lamb into strips. Pre-heat oven to 220°C.
Set up your mincer with a medium-sized grinder plate (with holes of about 4 mm). Mix onion and bread with remaining meatball ingredients in a bowl until evenly dispersed. Turn mincer on and feed mixture through into the bowl of your electric food mixer.
Using a paddle on your food mixer, beat meatball mixture for about 1 minute on medium speed until everything is well incorporated and the mix is sticky.
Wet your hands slightly and divide the meatball mix into 40 g portions. Roll into a nice round shape and place on a baking tray. Place meatballs in oven for 4 minutes to cook the outside and set them. This will make them easy to BBQ or pan-sear later on.

For the Cauliflower Puree

1 Cauliflower
200mls milk
200mls cream
Salt & Pepper

Chop the cauliflower down into small pieces removing the larger pieces of stalk.
Place in pot with the cream, milk, salt and pepper.
Simmer on a very low heat until the cauliflower is soft and tender.
Blend in a food processor until tender, be careful when blending hot food!


New Zealand Wild Venison
All Rights Reserved © 2015
Website by Acre PC