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AN EVENING OF BEEF & LAMB AT ...

Logan Brown has been an iconic dining destination in Wellington for twenty years. Housed in a beautiful historic building in edgy Cuba Street, the ornate interior is stunning and sophisticated. This was the setting for the second of our Am...

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...

EYE FILLET AND A WOOD FIRED O...

Eye fillet of beef is regarded as a premium cut and appears on many restaurant menus but can easily be used at home when wanting to cook something special. Starting off with a quality product ensures a great end result and we look for beef ...

AMBASSADOR SERIES DINNER - RE...

It was the turn of our Christchurch based Ambassador Chef, Reon Hobson to host his Ambassador Series last Wednesday evening at the beautiful and elegant Pescatore Restaurant at The George.

A WORD FROM AMBASSADOR CHEF, ...

It has been a busy few months since we received our Beef and Lamb Excellence Award with many new beef and lamb creations on the menu. Here at Bracken, we offer tasting menus in 5, 7 and 9 course formats rather than the traditional ŕ la car...

AMBASSADOR SERIES DINNER - RY...

It was a windy Wellington evening that we ventured around the harbour to Days Bay to indulge our taste buds in the first Ambassador Series for 2015. Hosting the dinner was Beef + Lamb Ambassador Chef, Ryan Tattersall of Cobar Restaurant wh...

FOOD IS A CIRCLE

It was an early start this morning with a drive through the darkness into Auckland’s CBD for the NZ Nutrition Foundation’s talk on ‘Future Trends in Food and Innovation’. We were treated to a delicious spread for breakfast while listening...
 

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PO BOX 33 648
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