THE CUT
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WHO SAID DINNER CAN'T GO IN A LUNCHBOX?

Hurrah, the kids are back at school and we have our routine back in full swing. Donít get me wrong, weíve 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 neednít be dull though, and there are a number of ways when it comes to the meal pre

THE END IS NIGH… KICK START TO TERM 1

Itís been nice knowing you summer school holidays. Weíve had a blast with lots of memories made. My boys have thrived in the various Hawkeís Bay camp sites and beaches visited, and youíve really turned on the weather Ė thank you.

WHAT'S YOUR FOOD TRIBE?

Iíve 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

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 from Logan Brown in Wellington as a guest chef and together they put on a coll

A VIEW FROM THE YOUNGER GENERATION

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

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 mind, something was nagging me to pick up a packet of flat iron steak.

THE GREAT LAMB NECK CHOP & LAMB SHANK CHALLENGE

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

CUTS GOOD ENOUGH TO IMPRESS THE MOTHER-IN-LAW

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

THE GREAT BOLAR ROAST CHALLENGE

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

THE GREAT CROSS-CUT BLADE STEAK CHALLENGE

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 doesnít come to fruition.

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.co.nz) as I searched for one I hadnít attempted before. In the end I settled on

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 (featured in the next mEAT Mag, due out September 1st). Whatever prompted us, weíre pr

COLD WEATHER CRAVINGS

The cold weather thatís 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 a go. After the crystal clear blue skies we experienced on Saturday, I though

CHUCKING IN THE CHUCK AND FEEDING A CROWD

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 Magazine came to the rescue along with my trusty slow cooker which has taken al
 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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