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.
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
Read MoreIt 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 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 MoreFor 26 years, Beef + Lamb New Zealand have been recognising and rewarding a wealth of talented chefs and building a ’Hall of Fame’ who’s who of culinary rock stars including the likes of Phil Clark, Peter Gordon, Kate Fay and Rex Morgan to name just a few. And now it is time to reveal four new talented chefs who will join the Beef + Lamb family for the next two years, as Ambassadors.
Read MoreWith the new year upon us and after spending a few weeks working through a number of high-quality applications, we’re delighted to be able to announce the finalists in our search for the 2022 Beef + Lamb Ambassador Chefs.
Read MoreThere’s a new dining experience opening in Hamilton that will bring a bit of Wall Street drama to the Waikato dining scene. Chef and owner, Tejas Nikam has been working on a new restaurant concept for the past two years and says Bull & Bear is the first of its kind to open in New Zealand.
Read MoreApplications are open for the next Beef + Lamb Ambassador Chefs. This is a role that has been highly coveted in the New Zealand foodservice sector for the past 26 years. Not only for the elevation it gives to a chef’s career, but for the opportunities that can arise to network with farmers and other like-minded industry leaders.
Read MoreBeef + Lamb New Zealand are now taking applications from chefs around the country who have their eye on the coveted role of being the next Beef + Lamb Ambassadors.
Read MoreBeef + Lamb New Zealand will soon be extending an invitation to chefs to apply to be one of its next Ambassador Chefs. Plans are underway to open applications as soon as the lockdown levels allow and the hospitality industry is back on its feet, with the new culinary rock stars announced in early 2022.
Read MoreWith Father's Day just around the corner, we asked chef Tejas Nikam to take us through the basics of cooking a great steak.
Read MoreAMBASSADOR SERIES DINNER: PHIL’S KITCHEN, AUCKLAND
It’s not often you get two Ambassador chefs in the kitchen together, but for National Lamb Day this year we were lucky to have a collaboration at Phil’s Kitchen in Auckland. The legendary, Phil Clark teamed up with a legend in the making - newly crowned Beef + Lamb Ambassador Chef, Sam Heaven and the result was a sumptuous 5 course feast of epic proportions.
Read MoreWhen a new opportunity appeared on Chef Norka’s radar she saw it as a step up in her career but added that it was difficult to leave Mangapapa as she had such an awesome team who she looked upon as family.
Read MoreAs a Beef + Lamb Ambassador Chef, it comes as no surprise that Phil Clark knows his way around a cut of meat. But sometimes it takes sitting down to a four-course beef and lamb menu to really appreciate the art that is his cooking
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.
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