THE CUT
Plating up our latest stories
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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 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...

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...

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 family’s lifestyle on its head recently, and moving to a slower-paced region down country, I’ve had more time to reflect on what really matters day to day. Yesterday’s Mother’s 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 – 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 I’ve taken my time with. A January blog is always hard; you don’t want to re-hash the New Year’s 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...

USING TRADITION TO ENHANCE FL...

In Japanese cuisine, robatayaki refers to a method of cooking, similar to barbecuing, in which items of food on skewers are slow-grilled over hot charcoal. Robata originates from a centuries-old country style of cooking by northern Japanes...

A MASTER OF FLAVOURS

The Beef + Lamb Ambassador Series was designed to showcase our very talented Ambassador Chefs who are selected each year for their skilful and innovative cooking of beef and lamb. Each dinner highlights the chef’s unique strengths and brin...
 

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