It’s #DietitiansDay today with a theme we love - unlocking the #potentialoffood.
Having recently taken on the title of ‘working mum’, I’ve come to notice a trend among those of us who wear this badge; we are pretty good at putting others first! How often do you double-check the kids faces are clean only to walk out of the house in mismatching shoes? Or prepare a special meal for the baby only to
Hurrah, the kids are back at school and we have our routine back in full swing. Don’t get me wrong, we’ve loved the holidays, but it does reach a point where the day-to-day schedule is craved for, by the kids and I alike. The routine needn’t be dull though, and there are a number of ways when it comes to the meal pre
It’s been nice knowing you summer school holidays. We’ve had a blast with lots of memories made. My boys have thrived in the various Hawke’s Bay camp sites and beaches visited, and you’ve really turned on the weather – thank you.
This year, we wanted to find 10 deserving Kiwis and make their Christmas Day that little bit more special. We asked our readers of mEAT Magazine and our followers on social media to nominate well-deserving Kiwis to receive a Christmas hamper with ingredients for one of our hero Christmas recipes.
I’ve been pondering what really drives the need to label oneself by the dietary pattern they follow, and why opposing to being an omnivore has gained so much traction of late. It seems rejecting an aspect of eating everything (in moderation), is becoming a social norm for various reasons, but what is driving this cha
Three weeks ago, the Beef + Lamb New Zealand team received a brief like no other. A challenge was set, and it would take some determination to achieve it, but the sum of our efforts would make it possible. The aim – to walk the length of New Zealand before the festive season is upon us. Comparably on the global scale
It’s not every day a restaurant has two of New Zealand’s top chefs in the kitchen, so it was a real treat to fly down to Palmerston North to attend Scott Kennedy’s Ambassador Series dinner. Scott had fellow Ambassador Chef, Shaun Clouston from Logan Brown in Wellington as a guest chef and together they put on a coll
Millennials. Being one myself, I admit it- we are demanding, expectant and technology obsessed but most of all we are influenced very easily and very heavily. But can you blame us? We are the generation that if we want to find the definition of a word, we google it. If we want to see what someone is up to, we check I
This week I challenged myself to cook with a cut of beef or lamb I had not cooked with before. After a little research I uncovered many delicious options I could try and was inspired to get creative with them all. However in the back of my mind, something was nagging me to pick up a packet of flat iron steak.
With lamb being my red meat of choice, the decision was easy when I had to cook for our office challenge. When tasked with the job of cooking with a cut I had never used before, there were only a handful of lamb cuts to choose from and I settled on lamb neck. The hardest bit was tracking it down at my local supermark
The challenge was set. I accepted. To go explore and experiment with a meat cut I had never been brave enough to cook before. I went to the supermarket cabinet with no cut in mind, but was open to try any that were unfamiliar to me. After perusing the sea of neatly packaged meat trays, my eyes settled on oxtail. With
When given the challenge to cook with a meat cut I had never used before, my mind immediately went into overdrive. What on earth would I choose? I have never been overly adventurous when it comes to cooking with different cuts, sticking to my favourites, such as rump or sirloin steak, so there would be plenty to choo
Although I often have grand ideas for cooking amazing weekend meals where I spend a good chunk of the afternoon in the kitchen, life gets in the way and often it doesn’t come to fruition.