Beef + Lamb Ambassador Chef, Dean Thompson takes you through boning and butterflying a lamb leg, creating several different cuts to use. Read on to find the recipe for his lamb tacos and to see how he uses the shank end of the lamb leg.
Read More
Dean Thompson is head chef at Schnappa Rock in Tutukaka, Northland. This dish features three different flavours of New Zealand beef, including sirloin steak, braised beef rib and bone marrow butter.
Read More
Beef + Lamb Ambassador Chef, Mrinal Ghosal is head chef at Mudbrick Restaurant on Waiheke Island. His lamb dish is a popular menu item and features multiple cuts of New Zealand grass-fed lamb. Read on to find his recipe.
Read More
The horseradish mash in this dish beautifully cuts through the rich porter braised beef, and the bone marrow butter on the broccolini adds a nice finishing touch.
Read More
If you’re looking for the perfect creamy hollandaise, then check out this recipe by Beef + Lamb Ambassador Chef, Mrinal Ghosal. Mrinal uses his silky hollandaise to finish off one of his most popular lamb dishes on his menu at Mudbrick Restaurant on Waiheke Island.
Read More
Beef + Lamb Ambassador Chef, Chetan Pangam’s signature dish of Beef Wellington has been on the menu at One80 Restaurant in Wellington for over fifteen years. Chetan shares his recipe plus tips on cooking the perfect Beef Wellington.
Read More
Get inspired by chef Cameron Davies’ recipe using a lamb loin stuffed with spinach and garlic and rolled in a hazelnut dukkah. Read on to see how he butchered, stuffed and rolled the loin and created a sweetbread bon bon with a twist.
Read More
Beef + Lamb Ambassador Chef created a signature dish using ANZCO Foods beef rump and braised beef short ribs.
Read More
Beef cheeks are the perfect winter warmer for your menu. The secret is in the low and slow cooking which creates that beautiful melt-in-your-mouth beef that can be paired with a variety of accompaniments including this black charcoal fettucine by chef Norka Mella Munoz.
Read More
Beef + Lamb Ambassador Chef Cameron Davies created a signature dish using ANZCO Foods boneless lamb shoulder.
Read More
This recipe for a delicious Waldorf-style brussels sprout salad is loaded with delicious lamb bacon, apples, and shaved Pecorino cheese. It has an easy English mustard dressing that helps cut through the fat of the bacon. It's the perfect dish for your brunch or lunch menu or as a side with your main meal.
Read More
This deliciously sticky and succulent dish is great served as a shared platter or serve 2-3 ribs as individual portions as an entrée on your menu. The smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
Read More
Beef + Lamb Ambassador Chef BJ Sebastian created a signature dish using ANZCO Foods lamb rump.
Read More
Ambassador Chef, Scott Buckler recently held his Ambassador Series at No.31 Restaurant & Bar in Hanmer Springs. While we were there, he took us through how to make one of the dishes which featured on the menu using lamb belly cooked with Nepalese spices.
Read More
To celebrate Nose-to-Tail month, we invited Ambassador Chef Jack Crosti of Mela Restaurant in Auckland, into our Beef + Lamb kitchen to demonstrate two of his favourite nose-to-tail dishes. Originally from Italy, Jack says eating nose-to-tail is a tradition he grew up with. This recipe showcases one of his favourite ingrednets- lamb sweetbreads.
Read More
This is a delicious beef cheek recipe create by chef Reon Hobson. Reon pairs the delicious beefy flavour of the cheeks with kombu, hangi style potatoes and the earthy flavour of truffle.
Read More
Beef + Lamb Ambassador Chef MacLean Fraser created a signature dish using ANZCO Foods beef fillet, baby vegetables, tarragon mustard, truffle mascarpone and beef snow.
Read More
Beef + Lamb Ambassador Chef, MacLean Fraser, has a passion for sustainability and works hard not to waste any part of the animal. He create this amazing dish to take his customers on a real nose-to-tail eating experience.
Read More
When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating and Chef Phil Clark has provided us with the recipe to three of Kingsland Social's most popular beef cheek dishes.
Read More
When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating, and even better in a burger.
Read More