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CELEBRATING NATIONAL LAMB DAY...

There is no better way to celebrate National Lamb Day this February 15th, than to dine out at a restaurant who has received the highest accolade for their lamb dishes – the 2017 Beef and Lamb Excellence Awards.  The recently announced Award...

A WARM WELCOME AT NERO RESTAU...

In an Ambassador Series first, we were warmly welcomed to Nero Restaurant in Palmerston North by children from the local Kapa Haka group. Scott Kennedy was celebrating his third year as a Beef and Lamb Ambassador Chef and says he wanted som...

BISTRO AT THE FALLS RETREAT C...

The Bistro is situated on a six acre lifestyle block in the Karanagahake Gorge. We always had a vision for The Falls Retreat to have its own vegetable gardens supplying the Bistro kitchen and over the past five years these gardens have grow...

USING TRADITION TO ENHANCE FL...

In Japanese cuisine, robatayaki refers to a method of cooking, similar to barbecuing, in which items of food on skewers are slow-grilled over hot charcoal. Robata originates from a centuries-old country style of cooking by northern Japanes...

A MASTER OF FLAVOURS

The Beef + Lamb Ambassador Series was designed to showcase our very talented Ambassador Chefs who are selected each year for their skilful and innovative cooking of beef and lamb. Each dinner highlights the chef’s unique strengths and brin...

THE TALENTED MR HOBSON

As I made my way South to Pescatore at The George Hotel for the third Ambassador Series dinner of the year, I wasn’t sure how Reon Hobson could top the dinner he hosted for us last year. Reon, a two-time Beef + Lamb Ambassdor Chef, is well ...

THREE WAYS WITH RAW BEEF

There is no better way to enjoy beef, than when it is served appropriately raw and there is more than one way to do this. Beef + Lamb Ambassador Chef, Andrew Clarke demonstrated his talent over the weekend at the Great NZ Food Show in the ...

DINING AT THE MILLHOUSE WITH ...

Ambassador Chef, Andi Bozhiqi presented the first of the Beef + Lamb Ambassador Series dinners for the year recently and it was an absolute treat. The cosy and rustic interior of The Millhouse Restaurant was a wonderful platform for Andi to...

LAMB SIX WAYS – A CELEBRATION...

What do you get when you put six of New Zealand’s top chefs together in the kitchen on National Lamb Day? An amazing celebration of everything that is so good about New Zealand lamb. The creative and inspirational dishes which each chef c...

ALL ABOUT LAMB WITH OUR 2016 ...

It’s time to celebrate one of New Zealand’s most iconic culinary products – delicious New Zealand lamb – a staple ingredient on most restaurant menus. Through the twenty years of the Beef + Lamb Excellence Awards we have been recognising a...

CELEBRATING A CULINARY MILEST...

On Tuesday evening, Beef and Lamb New Zealand celebrated a culinary milestone with the announcement of the 20th annual Beef and Lamb Excellence Awards and Ambassador Chefs.

GETTING AMONGST THE BRACKEN

The Ambassador Series continued last week with Ken O'Connell of Bracken Restaurant serving up an amazing five course degustation at his Dunedin restaurant.

MARINATED LAMB SALAD BY BRAD ...

With a hint of spring in the air it is time to be turning our thoughts to lighter dishes to satisfy our palates and this delicious marinated lamb salad is not only a taste sensation, but is visually stunning.

AMBASSADOR SERIES – MARC SOPE...

It was the picture perfect day to fly into Wellington and venture over the Rimutaka’s and into the velvety green pastures of the Wairarapa. The road to Wharekauhau took us on a beautiful scenic journey past Lake Wairarapa with paddocks ful...
 

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PO BOX 33 648
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enquiries@beeflambnz.co.nz

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