Europe-based Deer Industry NZ Chef Shannon Campbell helped design and cook the menu for Team New Zealand's celebratory BBQ after the Paris Games closing ceremony just a few weeks ago.
A champion for New Zealand venison, Campbell details the amount of work that goes into organising food for not only such a significant event but also a significant number of people.
Campbell also delves into his mission to reshape European perceptions of venison, moving it from a game animal to a gourmet delight.
Listen to the full chat between Shannon Campbell and Dominic George above.
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