Growing up in Mumbai, Tejas now calls Canterbury home and is Executive Chef of Christchurch’s new eatery, Vices & Virtues. Tejas says food is like breathing to him and is something that will always be with him…
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Hanger steak hangs (hence its name) between the rib and the loin, where it supports the diaphragm of the animal. It was originally known as a “butchers steak” as butchers kept it for their own families…
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With the most romantic dining occasion right around the corner, it’s time to make sure you have your Valentine’s Day sorted whether you’re planning a romantic candlelit dinner at home or getting out of the kitchen for a night on the town.
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There was great excitement recently when our four newly named Beef + Lamb Ambassador Chefs came together for the first time to cook up a storm and show us exactly why they have been chosen as Ambassadors…
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Congratulations to the four chefs who have just been announced as the 2020 Beef + Lamb Ambassador Chefs. It is with great delight that throughout the year ahead we will be working with…
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2019 was an amazing year working with five talented chefs around the country. Each chef has brought their unique culinary style and story to the table and we hope you have been as inspired by them as we have. Watch below to see a snapshot…
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After landing in Christchurch it was a beautiful drive through North Canterbury to the small alpine village of Hanmer Springs for the last Ambassador Series Dinner of the year. This was a collaboration between head chef, Scott Buckler and Scott Kennedy…
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Small country dining comes to the big city restaurant! Beef + Lamb Ambassador chef Andrew May of Amayjen recently collaborated with Rob Hope-Ede for a pop-up dinner at Simon Gault's restaurant, Giraffe. Find out how the evening came about…
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Earlier this month we attended Day 2 of the Food Hui, hosted by EAT NEW ZEALAND. It was a thought provoking day with a great range of interesting speakers who came together to discuss all aspects of the New Zealand food scene. It was a great day…
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Shared dining is an age-old tradition of bringing family and friends together for celebrations and get-togethers for a variety of reasons. Rarely is there a gathering nowadays that doesn’t involve food. There is a lot of interest in menus now being designed for sharing...
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This visually stunning dish features a lamb loin wrapped in anchovy mousse with rosemary, marinated lamb belly, deep fried sweet bread with textures of broccoli and beetroot. The dish has an interesting variation of textures and flavours with…
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It has been such a privilege over the years to have worked with some of New Zealand’s most talented chefs as Beef + Lamb Ambassadors. These chefs are not your average TV celebrity chef, but to us they are culinary rock stars in their own right…
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The role of the Beef + Lamb Ambassador Chefs are to be the voices of Beef + Lamb New Zealand, driving innovation and creativity within the food service sector and to provide information on using beef and lamb at a consumer level…
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Chef Andrew May and his wife Jenni have established a wonderful reputation in the heart of rural New Zealand as a top destination for an outstanding dining experience. With many awards under their belt, Andrew reached the pinnacle of his career…
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Black garlic leather and lamb belly crumb are just two components of this mouth-watering lamb dish created by Ambassador Chef Pablo Tacchini. Watch below as he shows us how he cooks the lamb short loin over his custom made…
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Waikato-based chef, Mat McLean, describes himself as a bit of a dinosaur. After all he has been working as a chef for 23 years and running his restaurant Palate, in Hamilton, for the last fourteen. That’s a pretty good innings for a restaurant where the average life-span…
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It’s a well-known fact within the chef’s world that dry-aging beef brings out the most delicious robust flavour and provides customers with a tender and succulent eating experience. Beef + Lamb Ambassador Chef, Pablo Tacchini has recently set…
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One of the highlights of my time as Foodservice Manager at Beef + Lamb New Zealand has been discovering amazing chefs who are quietly working hard in small town New Zealand bringing international flavours and innovative beef and lamb dishes to their customers…
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Beef + Lamb Ambassador Chef, Pablo Tacchini loves to cook lamb using the traditional Argentinian method of slow cooking the whole carcass over an open fire. He says it takes a bit of knowledge about how wood, fire and temperature work to cook…
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