THE CUT
Plating up our latest stories
SIGN UP FOR THIS BLOG

CHEFS OF THE FUTURE WIN GOLD ...

I was so lucky to be a guest at the annual Nestle Toque d’Or competition again this year.  Being a guest basically involves attending the competition ‘pop-up’ restaurant where teams from ten culinary arts institutions served a three-course ...

IS GETTING KIDS IN THE KITCHE...

It’s timely the results of a New Zealand survey looking at how much cooking education goes on in our schools came out last week, with it being #FoodRevolution Day last Friday. The crux of what Jamie Oliver is addressing through the revoluti...

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...

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 ...

A NORDIC EXPERIENCE

A group that I belong to, the Human Nutrition and Health Committee (under the umbrella of the International Meat Secretariat), meets annually and last month I had the exciting opportunity to get together with members of the group in...
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram