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WHAT'S FOR DINNER?

The weather seems to be messing with our minds a little at the moment, shifting from chilly to warm at the drop of a hat. So this week we’ve incorporated all seasons in our ‘What’s for Dinner?’ menu. From seriously delicious Winter warmers ...

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 ...

RED MEAT'S PLACE IN A MEDITER...

The Mediterranean diet is currently regarded by many people as one of the healthiest ways to eat. It symbolises a healthy pattern of eating consisting of fish, monounsaturated fats from olive oil, fruits, vegetables, whole grains, legumes/n...

WHAT'S FOR DINNER?

In honour of the big games, we’ve gone global this week with dishes from all corners of the world. Italy comes in first with our favourite, easy family meal, ‘The Ultimate spaghetti bolognaise’. USA comes in strong with a classic ‘Cheesebur...

WHAT'S FOR DINNER?

With the weather being so cold we’ve packed this week’s ‘What’s for Dinner?’ full of hearty and hot winter recipes. Starting with a Kiwi favourite, Lamb and Rosemary pie. Is there anything better than a pie on a cold day? We don’t think so.

WHAT'S FOR DINNER?

This week we're combining easy everyday meals, with a little something special. All the dishes are really easy to prepare and cook yet we’ve included some recipes which are sure to impress the family, such as the Slow Cooked Pulled Lamb or ...

HERCULES IN THE KITCHEN

Hercules is perhaps the most loved of all Greek heroes and wouldn’t it be nice to channel some of his bravery into our world now and then? I know I sometimes feel a little defeated before I’ve started when it comes to trying something new ...

WHAT'S FOR DINNER?

This week’s menu is all about balance. We’ve paired the old with the new and combined saucy, rich, winter meals with some lighter alternatives. This menu involves a variety of meat cuts, so you can pick the meals that work for you. Our favo...

ROAST TO CURRY

My fridge is often full of left overs. Some will be put to use and some, unfortunately, will see out their days gathering mould in the fridge until someone works up the courage to take them out. However, I was not going to let the lamb roas...

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...

IRON MAIDEN UPDATE: SARAH WAL...

As many of you will be aware, Sarah Walker - who injured her shoulder in a training accident recently, had her Rio Olympic dreams crushed after crashing early on in the morning qualifying heats.

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...

​WHEN IS A RECIPE NOT A...

In my kitchen a recipe is not a recipe when you can substitute some of the ingredients for what you have on hand or what is on special at the supermarket and still produce a delicious nourishing meal. Well that’s what I did the other day w...

FACING YOUR FEARS IN THE KITC...

I think we’ve all got that one thing we’re afraid of, be it relatively irrational, common or small. But the reality is although it’s not easy, sometimes the best way to overcome your fears is to tackle them head on. My blog post today comes...
 

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