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.
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Using the lesser known cuts of offal is a great way to get creative with your menu. We invited Beef + Lamb Ambassador Chef Jack Crosti of Mela Restaurant in Auckland, into our kitchen to demonstrate two of his favourite nose-to-tail dishes. Originally from Italy, Jack says eating nose-to-tail is a tradition he grew up with. This recipe showcases one of his favourite ingredients- lamb sweetbreads.
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When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating and Chef Phil Clark has provided us with the recipe to three of Kingsland Social's most popular beef cheek dishes.
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When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating, and even better in a burger.
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We asked Ambassador Chef Tejas Nikam who also runs steakhouse, Paddock to Plate Waikato, to share his tips for cooking the perfect steak.
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When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating, and even better on nachos.
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Chef Tejas Nikam takes you through how to create a rich and creamy mushroom sauce and deliciously tangy salsa verde.
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When slow-cooked, beef cheeks become melt-in-your-mouth tender, with a rich, deep flavour. They're a great introduction to nose-to-tail eating, and even better on nachos.
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This dish from Hannah Miller Childs boasts big flavours and tender, sweet lamb. The slow-braised lamb hearts are stuffed with sausage meat and wrapped in smokey bacon for an unbeatable winter dish.
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Osso Buco means ‘hollowed bone’ which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal Osso Buco is available at most butchers but if you can’t find it then using beef shin is also fine.
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Misunderstood, mishandled, and all too often maligned, beef tongue can be a tough sell. This is a shame, considering its meltingly soft texture and subtle flavours, not to mention how delicious it is served as a terrine and slathered with mustard. Trust us, you'll love it!
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Shared dining is not just for large groups. Chefs are seeing the opportunity of cooking up larger cuts of beef or lamb which are perfect to be shared amongst 2 or 3 diners. This reduces waste and makes for easier service with less preparation required in the kitchen. Beef + Lamb Ambassador Chef, Jarrod McGregor says it’s a great trend for the long summer dining hours ahead and guests just love the more intimate shared dining experience.
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2019 Beef + Lamb New Zealand Ambassador Chef Freddie Ponder talks us through how to make his famous beef short rib with corn puree and bok choy.
Black garlic leather and lamb belly crumb are just two components of this mouth-watering lamb dish created by Ambassador Chef Pablo Tacchini.
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Beef + Lamb New Zealand Ambassador Chef Pablo Tacchini takes us through the process of dry ageing beef.
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Platinum Beef + lamb New Zealand Ambassador Chef Darren Wright takes you through a demonstration of how to cook with and prepare beef cheeks.
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Platinum Beef + Lamb Ambassador Darren Wright takes you throughh how to cook with and prepare beef sirloin.
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Harry Williams, a former butcher turned Head Chef of Alpha Street Kitchen in Cambridge demos how he creates his Hay-smoked South Island lamb rump, lamb belly, chorizo, capsicum, basil dish.
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2018 Beef + Lamb Ambassador takes you through how to make ‘Lamb Three Ways’., a visually stunning dish features a lamb loin wrapped in anchovy mousse with rosemary, marinated lamb belly, deep fried sweet bread with textures of broccoli and beetroot.
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Beef and Lamb Ambassador Chef Harry Williams of Alpha Street Kitchen and Bar in Cambridge takes you through cooking with lamb loin.
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