Welcome to our blog where you can keep up to date with the news and views for anyone with an interest in the beef and lamb foodservice space. Keep an eye out for contributions from kiwi chefs who are telling the paddock to plate story through their cooking and helping to shape New Zealand’s food story.
Mrinal Ghosal and Mat McLean joined forces recently at Mudbrick Vineyard on Waiheke Island. Together they served up a stunning dining experience that celebrated local ingredients, the art of collaboration, and the craftsmanship of two accomplished chefs.
Read MoreAmbassador Chef Dean Thompson brings together three distinct elements—bone marrow butter, short rib, and sirloin - into a unified experience that reflects his creativity, skill, and dedication to sustainability. Read on to find out all about this beefy dish and for Dean's full recipe.
Read MoreWe asked foodwriter, Zoe Lloyd to go behind the scenes and find out all about Wellington On A Plate's winning burger. The lamb burger was created by Beef + Lamb Ambassador Chef, Chetan Pangam of One80 Restaurant on Oriental Parade. This was the second consecutive year Chetan has taken out the title and to celebrate One80 Restaurant is having a burger off, putting 2023's winning creation up against 2024's winning burger.
Read MoreBeef + Lamb Ambassador Chef Dean Thompson hosted his Ambassador Series Dinner at Schnappa Rock in Tutukaka recently. He collaborated with Platinum Ambassador Brenton Low of Marina Woodfired Dining. Read how the community came out and supported these two talented chefs who created an outstanding menu highlighting New Zealand grass fed beef and lamb.
Read MoreExperience the flavours of New Zealand with Chef Mrinal Ghosal's lamb dish, featuring a trio of lamb cuts and a medley of savoury sauces, including a lamb XO, a dressing with a Kiwi twist and a creamy goats’ cheese hollandaise. Mrinal shares his tips and recipe to create this stunning New Zealand lamb dish.
Read MoreBeef up your winter menus with ideas and inspiration from our Ambassador Chefs. It’s a great time for long slow braised secondary cuts or flavoursome compound butter to elevate a succulent grilled steak.
Read MoreIf you’ve ever wondered why a Beef Wellington became popular in Wellington, then read on to hear about Ambassador Chef, Chetan Pangam’s famous dish including his recipe and tips and tricks on getting it perfect!
Read MoreIf you’re interested in how to bone a lamb saddle to prepare a rolled lamb noisette, then read on and watch as Ambassador Chef Cameron Davies takes you through preparing a boned, stuffed and rolled lamb saddle.
Read MoreIn an exciting announcement for New Zealand’s hospitality industry, Beef + Lamb New Zealand has unveiled the four talented chefs who will serve as their Ambassadors throughout 2024 and 2025.
Read MoreWe put a spotlight on one of our Beef + Lamb Platinum Ambassador Chefs, Mat McLean from Palate Restaurant in Hamilton. Read on to find out how he is reinventing Palate for the third time and what the point of difference will be with version 3.0
Read MoreThe shortist of chefs who are vying for the title of Beef + Lamb Ambassador Chef are now revealed. Which chefs will make the cut and become one of the next group of Ambassador Chefs? Read on to meet the finalists.
Read MoreWe took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”
Read MoreNational Lamb Day has a new date - 15 February 2024. This is the date the first shipment of frozen New Zealand lamb left Port Chalmers bound for Dunedin back in 1882. Read on to find out how Kiwi’s will be encouraged to support National Lamb Day.
Read MoreIf you’re wondering exactly what the role of a Beef + Lamb Ambassador Chef entails, we recently caught up with Cameron Davies who was on a Beef + Lamb New Zealand assignment in Christchurch, cooking for the red meat sector on a large scale.
Read MoreBeef + Lamb New Zealand are seeking talented chefs to step up to the plate and present their best beef and lamb dishes, in the search for their next Ambassador Chefs.
Read MoreIt was a tasty 24 hours in Palmeston North recently when we jetted off to attend Andrew May’s Ambassador Series Dinner at Amayjen. Alongside him in the kitchen were fellow Ambassadors, Mat McLean and Nic Kearney. Read on to find out how the night unfolded.
Read MoreChef BJ Sebastian says that creativity is about finding a new flavour and a new ingredient and working out how to incorporate it into a dish. Primarily he looks to use the ancient craft of fermentation to do this and after years of trial and error he has mastered the process. Find out more about ferments and garums and how it can add a depth of flavour to your menu.
Read MorePlume Restaurant is the ultimate dining destination. Nestled into the idyllic wine country of Matakana, you will find a culinary genius heading up the kitchen – Beef + Lamb Ambassador Chef, BJ Sebastian.
Read MoreCongratulations to Nic Kearney from Onslow in Auckland who has claimed the title of 2023 Beef + Lamb Young Ambassador Chef.
Read MoreBeef + Lamb New Zealand are delighted to announce the three talented young chefs who have made the cut to compete at the live cook-off to find the 2023 Beef + Lamb Young Ambassador Chef.
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