THE CUT
Plating up our latest stories
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A VIEW FROM THE YOUNGER GENER...

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 definitio...

FLAT OUT FAJITAS

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...

CUTS GOOD ENOUGH TO IMPRESS T...

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 p...

THE GREAT BOLAR ROAST CHALLEN...

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 ...

THE GREAT CROSS-CUT BLADE STE...

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.

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 ...

COLD WEATHER CRAVINGS

The cold weather that’s been consuming Auckland over the past week had me craving some heartier meals over the weekend. And with a few recipes air marked in the last few issues of mEAT magazines I knew this was the perfect time to give them...

CHUCKING IN THE CHUCK AND FEE...

Cooking for a crowd of hungry males has been my challenge for the last few weekends as everyone seems to gravitate to my kitchen looking for a protein kick to fill them up before heading off to watch the big rugby games. Lucky for me mEAT M...

WHAT'S ON THE MENU?

After a recent conversation with our Palmerston North based Ambassador Chef, Scott Kennedy I just had to share his latest creations which are starring on his winter menu. Scott has just imported a German meat dry ager for his restaurant, Ne...

ARE YOU A RECIPE RISK TAKER?

Are you someone who is often daunted by trying a new recipe?  Is it an unfamiliar ingredient, or a beautiful photo that looks like the dish has been served in a fine dining restaurant?  Perhaps it’s the fact you’re a creature of habit and s...

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...

IF YOU ALWAYS DO WHAT YOU'VE ...

As I pulled out a defrosted pack of beef schnitzel a few days ago, my auto pilot switched on and told me to pan fry it crumbed for dinner. It’s what I usually do with schnitzel as it’s a familiar meal that everyone in my family enjoys. It a...

IS GETTING KIDS IN THE KITCHE...

It’s 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...
 

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