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  • Winestate Magazine

    OTAGO (Central Otago & Waitaki Valley)

    Oct 07, 2020 3 minutes
    WINSOR DOBBIN

    THE REES HOTEL WINS AGAIN

    AN innovative deer milk dessert secured The Rees Hotel Queenstown’s executive chef and culinary Olympian Corey Hume first prize in a national culinary challenge.

    The competition challenged chefs at some of New Zealand’s best restaurants in Auckland, Wellington, and Queenstown to create an ice-cream dish made from deer milk, a relatively new, luxury ingredient. Pãmu deer milk is currently only available in Australia and New Zealand.

    Chef Hume from True South Dining Room at The Rees crafted a

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