Page 36 - Foodservice Magazine October 2018

36
PRODUCE
DEER MILK
AS NEW ZEALAND PĀMU DEER MILK HITS THE AUSTRALIAN FOODSERVICE MARKET, FOOD CONSULTANT CHEF AND FOUNDER OF STRAIGHT TO THE SOURCE, TAWNYA BAHR, BREAKS DOWN THE HOW AND WHY OF COOKING WITH IT.
What is deer milk?
Exactly that, the milk of a red deer. The farmed deer produce around one litre of milk per day during the milking season between November and February. The deer are farmed with all the natural nutritional goodness of grass-fed pasture and are free to roam outdoors, similar to sheep and cows.
Where is it from?
The South Island of New Zealand. Pāmu deer milk has partnered with the McIntyres, a fifth generation farming family, and have brought a world-first product to market while championing sustainable farming practices.
Is deer milk pasteurised?
Pāmu deer milk is sold in powdered form. They spray dry the liquid milk to turn it into powder, and during this process the milk is pasteurised, which is a food safety requirement.
Why is it only available in powder form?
Deer milk is a new product and, at this stage, there are still lots of challenges preventing Pāmu from selling in a liquid fresh format – particularly from a processing perspective.
Pāmu tested the concept of deer milk in a powdered form with numerous chefs in NZ and abroad, and the feedback was extremely positive. It gives chefs the ability to rehydrate when they want, minimising wastage. It has an 18-month shelf life in powdered form, and it can be used all year round. Plus it’s only a simple procedure to turn the powder into liquid milk using equipment that is
readily available in restaurant kitchens. Once rehydrated, it needs to be stored in the fridge and consumed within two days.
What is the nutritional value and flavour profile of deer milk?
Pure white in colour, deer milk is very rich and creamy. It has twice as much protein and fat as cow’s milk but less lactose. It has a clean taste and is refreshing on the palate. Deer milk also has hints of nutty aromas.
Pure white in colour, deer milk is very rich and creamy. It has twice as much protein and fat as cow’s milk but less lactose. It has a clean taste and is refreshing on the palate. Deer milk also has hints of nutty aromas.
What are some different ways in which
to use deer milk?
In New Zealand, deer milk initially found its home in the luxury dessert space, however chef creativity is seeing it being used in main dishes, savoury dishes, and cocktails.The same I believe will happen here in Australia.
I’ve personally toasted the powdered milk, made custard and a standout crème brûlée. However, as it’s so new to the Australian market it’s only a matter of time before chefs start getting even more creative. I know it’s now on the spring menu at O Bar & Dining. Darren is serving a venison tartare with a deer milk gel. He’s also made smoked deer milk skin dusted with onion ash served with a venison loin, and a dessert of deer milk ice cream with dried raspberry and coconut crumble. Stunning!
Tawnya Bahr is a food consultant, chef and culinary adventurer. To contact her, please visit tanyabar.com
For more informationn on Pãmu deer milk, please visit pamunewzealand.com