Mt Difficulty executive chef Werner Hecht-Wendt has joined forces with O'Connell Street Bistro head chef Mark Southon to create a distinctively Otago meal.
He'll share his recipe for manuka smoked Red Tussock Venison with forest mushrooms, parsnip puree and roast baby beets finished with pancetta and wild Bannockburn thyme jus.
Mark Southon and Werner Hecht-Wendt with dish and wine in front of Mount Difficulty Photo: Camilla Rutherford
