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Written by Ashley Gray on August 11th, 2014

AMBASSADOR SERIES: MIKEY NEWLANDS

Head shot 2-86On Saturday, I was lucky enough to head out to Bracu to enjoy the third event in the Beef + Lamb Ambassador Series, hosted by Ambassador Chef, Mikey Newlands. Being my first time at Bracu, I was blown away by the beautiful setting that awaited us, arriving at sunset was simply beautiful and I’d highly recommend anyone to plan to do the same.

Once settled at our tables, by our lovely waiters (who really looked after us all evening) we started the evening off with a delicious array of delicately constructed canapés; Squid Ink Pani Puri, Green Olives Marinated in Bracu Herbs and Fermented Macadamia Curd ‘Cigars’.

AmbassadorSeries mikey1And then the real magic happened… The first course, Cured Waygu Beef with Buffalo Ricotta Gnocchi, was simple yet full of flavour. The soft, richness of the gnocchi accompanied with the Waygu beef was certainly a notable way to kick off the degustation meal.

The next course and perhaps the most interesting was the Lamb Shoulder Lasagne with Peas, Seaweed and Parmesan. The lasagne was covered in a thick blanket of foam, with a big bang of flavour waiting to be discovered beneath it.

The third course of Smoked Rib of Beef with Watercress and Horseradish, was meltingly tender and the beef fell apart as soon as my knife made the first cut making for an very impressive dish. However, for me the standout dish of the night was the Rack of Lamb with Artichoke, Date and Yoghurt. The sweetness of the dates and the tang of the yoghurt complemented the amazing flavours of the lamb which was by far the hero of the dish.

AmbassadorSeries mikey2To finish, we enjoyed a Bitter Chocolate Sformato with Spiced Citrus Ice Cream and although the focus of the evening was on beef and lamb this dish held its own. A perfect way to finish one truly standout meal.

Mikey proved at this dinner that he really is a ‘rockstar’. The thought and skill put into each dish was obvious and at the end of the day our whole table left feeling happily satisfied and inspired at what he was able to create with beef and lamb ~ which is the ultimate goal. So to Mikey… A great big thank you!
 

1 Comments

Bruno Baptistella says ...
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