Raukumara Red NZ Wild Venison presents Celebrity Chef Mark Southon

Celebrity Chef - Mark Southon

After training at many Michelin star restaurants in Europe, Mark Southon embarked on his culinary tour down under.

From there, he landed a prestigious position at Vue de Monde - Australia's top restaurant for the past two years running. He then fell in love with our shores and has continued his illustrious career in NZ.

After working and playing hard in Queenstown at Wai Waterfront Restaurant, he moved to Auckland to work at the well renowned restaurant The French Café, with Simon Wright.

Head chef at The Foodstore restaurant for the last five years, he and his team have produced amazing dishes with only the finest New Zealand produce on offer.
Now at the helm of the iconic O'Connell Street Bistro a new challenge begins.

Mark is already a star of four TV shows. You can see him on Food TV's "The Foodstore Chefs", the "Best of NZ Food", TV One hit "Monteith's Wild Food Challenge" and most recently "Foodstore Gone Wild".

Mark has a genuine love for good food and always wanted to be a chef. He enjoys a laugh, even going so far as saying Lenny Henry's TV show "Chef" was also an influence on him getting into the business.

To see marks Facebook Page, click here.
For the O'Connel Street Bistro's website, click here.

Mark Southon's recipe

Mark Southon's Recipe for Raukumara Red Venison Mushroom meatballs with cauliflowerpuree

Peppered Raukumara Red Venison with Buttered Turnips, Coffee and Pickled Onions

Serves 4


400g venison loin
Manuka smoke chips
2 tsp Black pepper corns
1 tsp Green pepper corns
2 tsp Coriander seeds
1 tsp Szechuan pepper corns

Dry the venison and hang in a cold smoker and smoke with Manuka for 1 hour. Crush the rest of the ingredients together and path trough a course sieve. Sear the venison in a very hot pan, they roll in the pepper mix and wrap tightly in cling film.

For the Turnips

1 small turnip, peeled
Strip of thyme
20g butter
10 red seedless grapes, halved
2 baby red onions, thinly sliced
1 Tbs sugar
3 Tbs cab sav vinegar
Coffee Mayo
Juniper oil

Mix the vinegar and sugar together until dissolved then place in a bag and add the grapes and onion slices and seal, leave for 1 hour to pickle.
Slice the turnip as thin as possible, warm 100ml water with the butter and thyme and a pinch of salt  then poach the turnip slices in the emulation for 1 minute or until softened but still has a slight bite.
Arrange the turnip in a bowl, slice the venison thinly then season with flakey sea salt and juniper oil and arrange through the turnip, garnish with the coffee Mayo, pickled grapes and onion and finish with sorrel.


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