Raukumara Red Wild Venison sources prime venison from red deer roaming free in the Raukumara Ranges, or on private farmers’ properties. Up to 50 deer are needed for a chiller truck load which must reach the Feilding-based processor within 72 hours of the first deer being shot. It’s a weekly operation with many top restaurants around New Zealand now cooking Raukumara Red. Recently a trial load of chilled wild venison was sent to Hong Kong.
Also Clarks Mill in North Otago is New Zealand's only surviving water-powered flourmill with early machinery still substantially intact.
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