FROM TUTUKAKA TO TE ANAU
What happens when two of New Zealand’s top Beef + Lamb Ambassador Chefs from opposite ends of the country come together for one night only? A dinner that’s equal parts collaboration and friendly rivalry, showcasing the rich flavours of their respective regions, Northland and Southland and delivering a truly memorable dining experience.
Cameron Davies and Dean Thompson at The Fat Duck, Te Anau.
Chef Dean Thompson from Schnappa Rock in Tutukaka travelled the length of the country to Te Anau to team up with Cameron Davies of The Fat Duck for a special Ambassador Series Dinner. North Meets South was a celebration of regional produce, local passion, and the kind of culinary storytelling that chefs love to serve up for their guests.
While Dean and Cam live at opposite ends of the country, they share a common thread of running destination restaurants in small, seasonal towns. Their paths first crossed through the Beef + Lamb New Zealand Ambassador Chef programme, and it didn’t take long for them to figure out they had a lot in common.
Dean says that Cam has been like a mentor to him and loves to pick his brains every time they are together for ideas around running a restaurant in a touristy seasonal destination.
That connection and shared experience of operating in rural hospitality made this collaboration feel very authentic and special.
“There are so many similarities in our challenges – staffing, the seasonal nature, the community vibe,” says Cam. “It’s epic seeing two chefs from places most people haven’t heard of not only become Beef + Lamb Ambassadors but also bring that mahi together for a night like this.”
While many collaborative menus are designed over spreadsheets and Zoom calls, Dean and Cam’s came together more organically when they were both attending the Hospitality NZ Awards in Wellington. Both were nominated for Chef of the Year, but instead of rivalry they found themselves walking the rainy waterfront in Wellington after a coffee catch-up with another Wellington-based chef, discussing the menu for their collaboration dinner.
“We’re both laid back,” says Cam. “It was easy conversations about tasty food. We just bounced ideas and built the menu around seasonal, regional ingredients, stuff that represents who we are and where we cook.”
Dean says, “It's still winter in the north, so it was about taking those warm, comforting Northland flavours and thinking how they’d land with a southern crowd.”
Together the chefs crafted a menu that told the story of their respective regions, and this is how it unfolded:
Lamb rib corn dog with caramelised chilli ketchup and mustard mayo
The first course was created by Dean who says it was a dish inspired by a craving he had one night, when writing a new menu.
“It’s probably not a good idea to write a menu when you’re hungry!” he laughs. “But this dish just worked. It was unintentional, but delicious so just had to put it on our menu at Schnappa Rock”
Cam knew this playful lamb dish would be a hit in Te Anau. “It’s fun, it’s colourful, and it’s got great flavour. A real crowd-pleaser and a great way to kick off the night.”
Surf & Turf
This dish was a true Southland showcase, created by Cam. It featured a Wagyu beef tartare served alongside a Bluff oyster focaccia and smoked oyster emulsion - his nod to surf and turf, Southern style.
“The Bluff oyster brings in that real Southland character,” says Cam. “We managed to get some despite being the end of the season. Pairing that with the wagyu made it elegant but punchy.”
Southland Lumina Lamb & Swede
Nothing says Southland like lamb and swede, and Cam’s main was a nod to both. If the Southland region was a dish, then this would be it! It featured a rolled saddle of Lumina lamb, paired with swede puree, pickled swede, and a lamb merguez bonbon wrapped in potato with brussels sprouts, broad beans and a Cabernet Sauvignon jus.
“The lamb is from Burwood Station, just 15 minutes out of Te Anau,” Cam explains. “They’ve been in the Lumina programme for 20 years. This dish is very me and very Southland.”
Swede is not the most glamourous ingredient you would normally see showcased on a dish, but Cam successfully took this humble ingredient and made it shine! It’s not only grown locally, but you will see it in the paddocks around Southland growing as feed for the lambs.
The merguez bon bon was made using the trim from the lamb adding a delicious spicy hit to the dish.
55-Day Aged Beef Cheek
Dean’s signature Northland dish followed and featured porter-braised beef cheek, cumin-roasted pumpkin, crispy potato gratin, and a vibrant Kawakawa chimichurri.
“Everything on that plate is either from our garden or foraged locally,” says Dean. “The Kawakawa, we pick out the back of the restaurant. It's been on my menus for 8 years and I wanted to show it off in a way that's approachable.”
Cam had never cooked with Kawakawa before, and neither had many of the guests so this was a true north-meets-south flavour exchange and made the effort of foraging for the Kawakawa in a torrential downpour just before Dean left Tutukaka, well worth the effort!
Pre Dessert - Apple and blueberry crumble
Before moving into the final course, we were treated to an ‘entrée dessert’ - a small but clever take on a palate cleanser with a playful reimagining of the classic crumble.
The dish was fresh, light, and textural, featuring sous vide apples and blueberries grown just an hour south of Te Anau in Otautau.
“It’s a play on a crumble,” Cam said. “There’s a blueberry gel, blueberry sorbet, and a sprinkle of crumble, just enough to freshen up the palate after the main courses.”
It was a refreshing interlude between courses, which added a clean, bright contrast and a final nod to Southland’s seasonal produce.
Vanilla-Glazed Mango Mousse
To finish, Cam served up something close to his heart. Those that follow Cam’s culinary career will know that in 2024 he was part of the team that competed in Singapore for the Global Chef Challenge. He had always intended to come back to The Fat Duck and cook one or two dishes for his guests, so this was the perfect opportunity to recreate the dessert from the competition.
“I haven’t made it since October last year,” Cam said. “But it’s special. It’s light, colourful, and flavourful, a fitting end to the night and a way to share a bit of my journey with our community.”
It was certainly a fabulous and delicious way to finish off the evening as it’s not very often you get to taste a competition dish of that calibre!
It was truly a night to remember for the Te Anau community. The energy in the room was high with just a hint of friendly rivalry! But North Meets South wasn’t just about competition, it was about connection and respect. Two chefs, two regions, and one incredible meal that brought North and South together, plate by plate.
In doing so, they reminded everyone that no matter how small the town, big things can happen when community and creativity come together.
“These events are huge for small towns,” says Cam. “It brings people together, not just for the food, but for the experience of seeing something special happen right here at home. It creates a buzz, it gives our teams something to be proud of, and it reminds the community what we’re capable of.”
Guests were full of praise for the dishes, the warm hospitality, and the rare opportunity to enjoy flavours and stories from both ends of the country on one plate. For many, it was more than just a dinner, it was a celebration of what makes Te Anau (and towns like Tutukaka) so special: passionate people, connection to the land, and a shared love of great food with New Zealand beef and lamb at the heart.
“These dinners are why we’re Beef + Lamb Ambassadors,” says Dean. “It’s not always about big-city flash. It’s about showing that small-town chefs can punch above their weight.”
Cam agreed saying, “You learn, you laugh, you hero local ingredients in a way that celebrates what we do every day in our kitchens. That’s what being a Beef + Lamb Ambassador is all about.”