After going head-to-head as finalists in the Hospitality NZ Chef of the Year competition, Beef + Lamb Ambassador Chefs Dean Thompson and Cam Davies reunited for a night that celebrated the strength and creativity of New Zealand’s hospitality industry. Hosted at The Fat Duck in Te Anau, the North Meets South dinner showcased the best of regional produce, culinary collaboration, and the shared passion that drives the sector forward.

Two of New Zealand’s Beef + Lamb Ambassador Chefs - Dean Thompson from Northland and Cameron Davies from Southland, joined forces for a one-night-only dining experience that blended regional flavours, creative flair, and a touch of friendly rivalry. Held in Te Anau as part of the Ambassador Series Dinners, North Meets South celebrated local produce and shared culinary passion, proving that even chefs from opposite ends of the country can find common ground through great food and storytelling.

Ambassador Chef Chetan Pangam is bringing back his famous Nawabi Galouti Burger just in time for National Lamb Day. Check out the story behind this award-winning burger as written by foodwriter, Zoe Lloyd who went behind the scenes to find out all about the 2024 Wellington On A Plate's winning burger.

If 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.

Beef + Lamb Ambassador Chef Dean Thompson has a deep appreciation for cooking with New Zealand grass-fed lamb. Check out the story behind his signature lamb dish, which he served at his recent Ambassador Series Dinner.

National Lamb Day is more than just a date on the calendar for chefs across New Zealand—it’s a celebration of our history, our farmers, and our world-class lamb. It’s a day when chefs honour the journey of lamb from the green pastures of Aotearoa to the plates of their guests.

Beef + Lamb Ambassador Chef, Mrinal Ghosal is passionate about showcasing the natural beauty and flavours of New Zealand lamb. His philosophy is to keep the cuts simple, yet elevate them with innovative flavours that highlight the lamb's journey from farm to fork. Find out the story behind his latest lamb dish.

To mark National Lamb Day, Beef + Lamb New Zealand is calling chefs and restauranteurs across the country to celebrate our grass-fed lamb for the month of February, by showcasing a New Zealand lamb dish on their menu.

The Beef + Lamb Ambassador Chefs were guests at Royalburn Station recently where they had an immersive hands on experience learning about the farming practices followed by cooking up some delicious lamb racks over coals. Read on to find out more.

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.

Experience 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.

We 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

We 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.”

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.

Chef 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.