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.
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.
Read MoreLooking for a fresh, flavour-packed dish to elevate your spring menu? Check out this lamb leg taco recipe with the additional fresh flavours of Dean Thompson’s famous Kawakawa Chimichurri. Read on to find the full recipe.
Read MoreFind out the story behind Beef + Lamb Ambassador Chef, Chetan Pangam’s burger entry for Burger Welly. The story of his twin burgers is a delightful nod to his parents and his culture, combining his legacy with fresh New Zealand produce.
Read MoreTwo 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.
Read MoreBeef + Lamb New Zealand partnered with EATucation to bring red meat into the classroom conversation around healthy eating. With the help of Beef + Lamb Ambassador Chef Chetan Pangam, the aim was to share this message in an educational and inspiring way. Read on to find out more.
Read MoreAmbassador 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.
Read MoreIf 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.
Read MoreBeef + 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.
Read MoreNational 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.
Read MoreBeef + 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.
Read MoreTo 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.
Read MoreThe 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.
Read MoreMrinal 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.
Read MoreAmbassador Chef Dean Thompson brings together three distinct elements—bone marrow butter, short rib, and sirloin - into a unified experience that reflects his creativity, skill, and dedication to sustainability. Read on to find out all about this beefy dish and for Dean's full recipe.
Read MoreBeef + Lamb Ambassador Chef Dean Thompson hosted his Ambassador Series Dinner at Schnappa Rock in Tutukaka recently. He collaborated with Platinum Ambassador Brenton Low of Marina Woodfired Dining. Read how the community came out and supported these two talented chefs who created an outstanding menu highlighting New Zealand grass fed beef and lamb.
Read MoreExperience 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.
Read MoreBeef up your winter menus with ideas and inspiration from our Ambassador Chefs. It’s a great time for long slow braised secondary cuts or flavoursome compound butter to elevate a succulent grilled steak.
Read MoreIf you’ve ever wondered why a Beef Wellington became popular in Wellington, then read on to hear about Ambassador Chef, Chetan Pangam’s famous dish including his recipe and tips and tricks on getting it perfect!
Read MoreIn an exciting announcement for New Zealand’s hospitality industry, Beef + Lamb New Zealand has unveiled the four talented chefs who will serve as their Ambassadors throughout 2024 and 2025.
Read MoreWe 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
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