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 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.
Read MoreBeef + Lamb New Zealand are on the hunt for another Young Ambassador Chef to join the Beef + Lamb Hall of Fame and become the next emerging culinary rockstar on New Zealand’s food scene.
Read MoreThe Beef + Lamb Ambassador Chefs were recently offered an invaluable opportunity by ANZCO Foods, to learn more about the journey that beef and lamb takes from the farm to the fork.
Read MoreOur Ambassador Chefs created some menu inspiration after taking up an opportunity with ANZCO Foods to visit a farm, processing plant and cook a signature dish using beef and lamb.
Read MoreSomething close to chef Lyall Minhinnick’s heart at the moment is mentoring rangatahi from his local community. Having returned to his old stomping ground in Waiuku, he is making use of his skill and knowledge a a chef to inspire the younger generation.
Read MoreWellington was the location of a night of meaty proportions when chef MacLean Fraser invited Platinum Ambassador Chef, Rex Morgan back to Wellington for a one-off menu served at Artisan at Bolton Hotel.
Read MoreLooking for some winter menu inspiration, then check out what our Ambassador Chefs have on their menu.
Read MoreCheck out all the latest news in our Winter 2022 edition of From The Kitchen.
Read MoreThere was a bit of a buzz around the small Southland town of Te Anau recently with chef Cameron Davies kicking off the Beef + Lamb Ambassador Series at his restaurant The Fat Duck.
Read MoreAs Matariki celebrations kick off around the country we brought two chefs together to chat about Matariki and cook some delicious kai using traditional ingredients and cooking methods.
Read MoreIn 2022, to celebrate the 140th anniversary of the first shipment of lamb arriving in the UK, three of the Beef + Lamb Ambassador Chefs stepped out of their kitchens and into Central Otago for National Lamb Day in May.
Read MoreAhead of National Lamb Day in 2022, we invited Platinum Ambassador Chef, Kate Fay into the Beef + Lamb kitchen to cook up a feast using lamb ribs.
Read MoreIn 2022, to commemorate the 140th anniversary of New Zealand lamb, we spoke to Platinum Ambassador Chef , Darren Wright, on his journey as a chef and cooking with New Zealand lamb.
Read MoreTo celebrate National Lamb Day in 2022, Cameron Davies shared the story of his braised lamb shoulder, local artisan Lumsden lamb bacon, pommes purée, parsnip purée, creamed local kale, and a green peppercorn sauce.
Read MoreTo celebrate National Lamb Day in 2022, MacLean Fraser shared the story of his grilled lamb loin, duck fat potato, baby carrots three ways (salt-baked whole, puréed, pickled) peas (in pods, sprouts, and foam), layered slices of potato, and crisp bacon.
Read MoreTo celebrate National Lamb Day in 2022, Andrew May shared the story of his Lumina lamb cutlets with pressed lamb neck terrine, topped with curried granola, courgette & basil purée, green tomato chutney, pickled baby beetroot, served with a split rosemary & lamb glaze.
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