THE CUT
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THE ACTIVE TEAM CHALLENGE : B...

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 Ė to walk the length of Ne...

DINNER AT NERO

Itís not every day a restaurant has two of New Zealandís top chefs in the kitchen, so it was a real treat to fly down to Palmerston North to attend Scott Kennedyís Ambassador Series dinner.† Scott had fellow Ambassador Chef, Shaun Clouston ...

THE GREAT LAMB NECK CHOP & LA...

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 se...

THE GREAT RIB CHALLENGE

When I received the email about the Beef + Lamb team challenge; to cook with a beef or lamb cut I hadnít cooked before, my mind instantly went into overdrive going through the various cuts (I even checked out the meat cuts page on recipes.c...

THE GREAT SHOULDER CHOP CHALL...

When we set the challenge of making dinner this week with a cut that we havenít used before, I think the majority of my team were shocked that I chose lamb shoulder chops. Iíve tried cheeks, shin, skirt, ribs, shanks and rack but the humble...

WE'RE UP FOR THE CHALLENGE

Our team felt it pretty timely to take up a challenge next week; Iím unsure if thatís due to the chilly weather and needing something to cheer us up or whether it was the fact weíve all been obsessing over our newest lot of recipes (feature...

CHEFS OF THE FUTURE WIN GOLD ...

I was so lucky to be a guest at the annual Nestle Toque díOr competition again this year.† Being a guest basically involves attending the competition Ďpop-upí restaurant where teams from ten culinary arts institutions served a three-course ...

HAWKE'S BAY SHINES WITH MASTE...

What do you get when you combine the talents of a long-standing Platinum Beef and Lamb Ambassador Chef who reigns from Wellington, and a fresh faced Beef and Lamb Ambassador Chef representing Hawkeís Bay cuisineÖ.? A culmination of exquisit...

SOUP'S NUMBER ONE FAN

It's true that most people have a handful of trusted recipes that they make across the week; dishes that although may not inspire or wow, are family favourites and deliver on what they promise. For me, there's one ultimate meal that ticks e...

IS GETTING KIDS IN THE KITCHE...

Itís 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...

WORLD IRON AWARENESS WEEK – I...

With World Iron Awareness Week done and dusted for 2017, I continue to feel a spring in my step which could be attributed to all the iron rich meals I enjoyed making (and eating) for my family during the week. Iron deficiency is an issue fo...

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 Ė the 2017 Beef and Lamb Excellence Awards.† The recently announced Award...

TIME TO GET HEALTHY - OR IS I...

Writing my first blog for the year is something Iíve taken my time with. A January blog is always hard; you donít want to re-hash the New Yearís resolutions mantra but writing about anything else is blatantly avoiding the topic. Whether or ...

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...
 

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