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.
It could be argued that beef and lamb is quintessentially Kiwi. Deep rooted farming communities, a perfect temperate climate producing world-renowned meat has generated an export industry that is vital to this country’s economy. The subject of ‘beef and lamb’…
Read MoreDelve off the beaten track on your travels around New Zealand and you’ll come across some hidden culinary gems tucked away in unknown pockets. Here are a few that you need to put on your bucket list…
Read MoreOver the other side of the world, on an unassuming street in Hackney, North London, nestled between a greasy spoon café and a non-descript red shop front is Hill & Szrok – a self-described ‘Master Butcher and Cookshop’…
Read MoreFollowing some outstanding Beef and Lamb Ambassador Series Dinners in 2018, it was the turn of Harry Williams, head chef at Alpha Street Kitchen in Cambridge. He was tasked with the job of wowing his adoring customers with a beef…
Read MoreYou may have recently seen our Instagram account was taken over by Platinum Ambassador Chef, Scott Kennedy as he travelled and dined his way through the U.S.A. Scott is owner and head chef at Nero Restaurant in Palmerston North and loves to…
Read MoreThe relationship between the farmer, the butcher and the chef is multifaceted but at the end of the day it all ends up on the consumer’s plate in some form. From a chef’s point of view they rely on their meat supplier to deliver a premium product so they can…
Read MoreIt was the final weekend of the Hawke’s Bay Winter F.A.W.C! Series as we headed to Napier to attend one of the sold-out events hosted by Beef and Lamb Ambassador Chef, Damon McGinniss. Damon is Executive Chef at the Art Deco Masonic Hotel…
Read MorePlatinum Ambassador Chef, Kate Fay of Cibo in Parnell is well known for her lamb bacon which she often uses as a garnish on her dishes. She says it adds an intense flavour and interesting texture to her lamb dishes. Kate uses lamb rib to create the bacon…
Read MoreTrends and cooking styles have come a long way from the heavy and rich cuisines which dominated the foodservice industry when Michael first began his career as a chef. The multitude of styles from today’s chefs are inspired by the likes of modernist…
Read MoreThe highlight of National Lamb Week, was of course, National Lamb Day on May 24th and in the upmarket suburb of Parnell, Auckland there was a lot of lamb prepping going on! Our Ambassador Chef Kate Fay of Cibo Parnell, had been planning…
Read MoreAmbassador Chef, Freddie Ponder from Tables Restaurant in New Plymouth loves cooking with New Zealand lamb. Not only is it a versatile and flavoursome product to work with, Freddie uses is raised on the wholesome green pastures down…
Read MoreWhat better way to celebrate National Lamb Day than with a lamb sausage roll! Ambassador Chef Kate Fay originally created her version of this Kiwi classic dish for the 20th anniversary of Cibo Restaurant in Parnell, where she is executive chef…
Read MoreDamon is head chef at the Emporium Eatery and Bar in Napier and on National Lamb Day he will be serving up twelve-hour braised lamb shoulder served on smoked potato, with sweet garlic and horseradish butter. He says this dish is sublime…
Read MoreLamb loin or back strap is a wonderful lean and meaty cut of lamb which is very tender. It adorns many restaurant menus but can also be easily prepared at home for any special occasion. Beef and Lamb Ambassador Chef Harry Williams of Alpha Street Kitchen…
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