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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

THE GREAT SHOULDER CHOP CHALLENGE

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 lamb chop and I? Well weíve never been introduced. So being the type that lov

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

CHEFS OF THE FUTURE WIN GOLD AT THE NESTLE TOQUE DOR COMPETITION

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 meal matched with wine.† This is the biggest culinary arts competition in New

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

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, Nero. He is delighted to now be able to age his meat on his own premises which e

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 itís the fact youíre a creature of habit and stick with what you know, and cook what is guaranteed to be eaten by those you

THE VERSATILITY OF MINCE

There are some nights when the cupboards seem bare and recipe inspiration is lacking so on these occasions, I like to throw caution to the wind and prepare a family meal with whatever I can find in the pantry without having to pop to the supermarket. On such occasions, my choice of protein is always the humble but v

HAWKE'S BAY SHINES WITH MASTERS OF BEEF & LAMB AT F.A.W.C!

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 exquisitely executed dishes that would make any New Zealand beef and lamb farmer proud

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 every box. But I wouldn't describe it as standard in any regard. Somehow I mana

IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU WILL ALWAYS GET WHAT YOU'VE ALWAYS GOT

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. Itís what I usually do with schnitzel as itís a familiar meal that everyone in my family enjoys. It also brings back childhood memories of both my Nana and my mum cooking it at le

IS GETTING KIDS IN THE KITCHEN AS EASY AS IT SOUNDS?

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 revolution he has established, is to inspire positive change in how our kids are eatin

WORLD IRON AWARENESS WEEK – IT’S A WRAP!

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 for many New Zealanders and being the mum of two ravenous teenage boys, I made a
 

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