THE CUT
Plating up our latest stories
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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 itís the fact youíre a creature of habit and s...

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 su...

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...

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. Itís what I usually do with schnitzel as itís a familiar meal that everyone in my family enjoys. It a...

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...

MY LOVE AFFAIR WITH THE CROCK...

Since turning our familyís lifestyle on its head recently, and moving to a slower-paced region down country, Iíve had more time to reflect on what really matters day to day. Yesterdayís Motherís Day was a reminder how much value is placed o...

MY WINTER HIT LIST

At the beginning of every winter, the same thing happens in my household. I dust off a multitude of cookbooks, set my laptop up with our website on one side of the screen and a shopping list on the other and I go a tad crazy planning all th...

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...

BISTRO AT THE FALLS RETREAT C...

The Bistro is situated on a six acre lifestyle block in the Karanagahake Gorge. We always had a vision for The Falls Retreat to have its own vegetable gardens supplying the Bistro kitchen and over the past five years these gardens have grow...
 

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