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.
To showcase the best beef dishes on a menu, chefs needs to start with an amazing product. New Zealand farmers are renowned for growing the best beef in the world and Greenstone Creek have taken that a step further by creating an exceptional range of beef which is free-range, hand-selected, aged and has a marble score of 4+, to create the ultimate eating experience.
Read MoreWith the challenges that Covid-19 has brought this year, Beef + Lamb New Zealand are delighted to announce that they will be carrying over their four current Ambassador Chefs – Tejas Nikam, Paddock to Plate Waikato; Phil Clark, Phil’s Kitchen; Jack Crosti, Mela; and Norka Mella Munoz, Mangapapa Hotel into 2021.
Read MoreThe Hawkes Bay greeted us with a cloudless blue sky and the brilliant sunshine that it is well known for. As we pulled off the main road and drove up the treelined driveway to Mangapapa Hotel, there was an immediate sense of serenity, of slowing down and stepping back in time.
Read MoreWe asked Amassador Chef, Phil Clark, what his favourite new menu dish is and he says without a doubt it’s his new lamb dish which is getting him the most excited. He loves it when the orders come through for this dish as it’s a lot of fun to plate up. The dish features a New Zealand lamb loin with glazed lamb neck, Jerusalem artichoke, crispy cabbage and red onion and berry jam
Read MoreWith the change of seasons comes the changing of menus and the move from a winter menu to a lighter fresher spring menu brings a lot to be celebrated. We asked Ambassador Chef, Phil Clark of Phil’s Kitchen in Auckland how he goes about creating a new menu. He said inspiration always starts with the produce and what is in season.
Read MoreOpening a new restaurant amidst a global pandemic is not for the faint hearted. There is a certain element of risk involved at the best of times but with Covid-19 hitting the hospitality industry hard this year, it was a real challenge for Beef + Lamb Ambassador Chef Tejas Nikam to take on.
Read MoreThere has been a lot going on behind the scenes at Pita Pit recently. A tasty collaboration of meaty proportions to be exact! When chefs Jack Crosti and Tejas Nikam get together you can bet your taste buds that something incredible is going to be created.
Read MoreFrom the Kitchen is our quarterly newsletter which goes out to the Foodservice Industry nationwide. If you missed our latest issue or would like to sign up to receive this straight to your inbox, then read on….
Read More2020 has certainly flipped the hospitality industry upside down. We chatted to long time restaurateur Shaun Clouston on what lessons he has learned from the lockdown and how it has changed the business model at Logan Brown – the iconic Wellington restaurant in the heart of Cuba Street.
Read MoreEvery young chef has that ‘ah ha’ moment, where they are inspired to do something, take that next step, be bold and brave. For Ambassador Chef Phil Clark, this happened to him on his first unforgettable trip to Paris.
Read MoreTo celebrate Nose-to-Tail month, we invited Ambassador Chef Jack Crosti of Number 5 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.
Read MoreNose-to-tail dining is not a new concept for chefs. It has been around for a couple of decades made popular around the world by such chefs as Fergus Henderson and the late Anthony Bourdain. It centres around using the more neglected cuts of meat to honour and respect the environment and the animal through its journey form paddock to plate.
Read MoreIt will be a Mother’s Day to remember this year, with New Zealand still in lockdown under Alert Level 3. However that doesn’t mean you can’t treat your mum to something special this Sunday. We have some suggestions we’d like to share with you that will also help support your local hospitality community.
Read MoreFrom the Kitchen is our quarterly newsletter which goes out to the Foodservice Industry nationwide. If you missed our latest issue or would like to sign up to receive this straight to your inbox, then read on….
Read MoreWith the move to Level 3 its wonderful to see so many restaurant and cafes opening up for contactless pick up and delivery. We know Kiwis have been missing their favourite restaurants and we expect to see those who can, supporting their local hospitality destination under Level 3.
Read MoreKerala is a Southern India style curry traditionally using fish or chicken. Here Ambassador Chef, Tejas Nikam of Vices & Virtues Restaurant in Christchurch, has created this delicious Southern India style curry using beef…
Read MoreDarren Wright of Chilingworth Road in Christchurch has taken to his kitchen at home during lockdown. Here he demonstrates how to turn a leg of lamb into an amazing rich curry, cooked long and slow in his slow cooker.
Read MorePlatinum Ambassador Chef, Shaun Clouston of Logan Brown had some little helpers in his kitchen during the lockdown. There is nothing better than getting kids to help in the kitchen, it not only keeps them busy but is teaching them a life long skill. Watch below as he cooks lamb koftas and beef and onion pies.
Read MoreLike all chefs and restaurateurs around the country, Jack Crosti was suddenly faced with the temporary closure of his restaurant, Number 5 in Auckland due to the Covid-19 crisis. Jack’s positivity and creativiness saw him set up his own You Tube Channel - Cookdown Lockdown.
Read MoreIn February 2005, chef Mat McLean invited a cast of family and friends to dinner for the opening night of his new Hamilton restaurant, Palate. The freshly fitted 45-seater in Victoria St’s south-end was packed, and he was working with a brand-new crew in the kitchen and out front…
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