THE CUT
Plating up our latest stories
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YOU'RE IMPORTANT TOO

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 t...

WHO SAID DINNER CAN'T GO IN A...

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’...

THE END IS NIGH… KICK START T...

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.

UNWRAPPING BEEF & LAMB THIS C...

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 hampe...

WHAT'S YOUR FOOD TRIBE?

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...

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 – to walk the length of Ne...

DINNER AT NERO

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 ...

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 hadn’t 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 haven’t used before, I think the majority of my team were shocked that I chose lamb shoulder chops. I’ve 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; I’m unsure if that’s due to the chilly weather and needing something to cheer us up or whether it was the fact we’ve 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 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 ...

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 Hawke’s Bay cuisine….? 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...
 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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