LAMB BELLY KEEMA DUMPLINGS WITH AMBASSADOR CHEF SCOTT BUCKLER

Ambassador Chef, Scott Buckler recently held his Ambassador Series at No.31 Restaurant & Bar in Hanmer Springs. While we were there, he took us through how to make one of the dishes which featured on the menu using lamb belly cooked with Nepalese spices. Scott took inspiration for this dish from his sous chef, Kaushal who comes from Nepal. He likes to involve the whole team when creating new dishes and says that Kaushal and his chef de partie, Sujan, also from Nepal like to bring in home cooked meals to try and then have a bit of fun putting a kiwi twist on them, such as these lamb belly keema spiced dumplings. The blend of spices from Kaushal’s background worked perfectly with the flavours of lamb belly and earthy mushrooms.