Beef + Lamb Chefs' Kitchen
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Beef + Lamb Chefs' Kitchen

HIGHLIGHTING YOUNG LOCAL TALENT IN THE INDUSTRY

This article first appeared in Restaurant & Cafe’s online magazine - May 2023.

 

L to R: BJ Sebastian, Cameron Davies, MacLean Fraser, Andrew May, Max Loh.

 
Lisa Moloney15 June 2023nic kearney, max, jacob, maclean fraser, cameron davies, bj sebastian, andrew may
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Lisa Moloney7 February 2024
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THREE ASPIRING YOUNG CHEFS BATTLE IT OUT IN THE KITCHEN

Lisa Moloney15 June 2023nic kearney, max, jacob, andrew may, maclean fraser, bj sebastian

THE CHEFS KITCHEN ON INSTAGRAM

Looking to add to your butchery skills? Have you every boned a lamb saddle to create a rolled lamb loin? Ambassador Chef Cameron Davies demonstrates how he bones out a split lamb loin in preparation to create a unique element on his lamb dish using a
Here's an inspired dish from Beef + Lamb Ambassador Chef Cameron Davies. Cameron paired a Lumina lamb saddle noisette with a sweet bread bon bon with a twist. To make the bon bon he used the trimmings from boning the saddle to create a creamy mouss
Beef and Lamb New Zealand
74 Taharoto Road,
Auckland, Auckland, 0622,
New Zealand
094890876 lisa@beeflambnz.co.nz
Hours
Mon 8:30 to 17:00
Tue 8:30 to 17:00
Wed 8:30 to 17:00
Thu 8:30 to 17:00
Fri 8:30 to 17:00
Sat Closed
Sun Closed

BROUGHT TO YOU BY BEEF + LAMB NEW ZEALAND