add some inspiration to your menu
from the kitchens of our ambassador chefs
Featured
Dean Thompson is head chef at Schnappa Rock in Tutukaka, Northland. This dish features three different flavours of New Zealand beef, including sirloin steak, braised beef rib and bone marrow butter.
Beef + Lamb Ambassador Chef, Mrinal Ghosal is head chef at Mudbrick Restaurant on Waiheke Island. His lamb dish is a popular menu item and features multiple cuts of New Zealand grass-fed lamb. Read on to find his recipe.
The horseradish mash in this dish beautifully cuts through the rich porter braised beef, and the bone marrow butter on the broccolini adds a nice finishing touch.
If you’re looking for the perfect creamy hollandaise, then check out this recipe by Beef + Lamb Ambassador Chef, Mrinal Ghosal. Mrinal uses his silky hollandaise to finish off one of his most popular lamb dishes on his menu at Mudbrick Restaurant on Waiheke Island.
Beef + Lamb Ambassador Chef, Chetan Pangam’s signature dish of Beef Wellington has been on the menu at One80 Restaurant in Wellington for over fifteen years. Chetan shares his recipe plus tips on cooking the perfect Beef Wellington.
Get inspired by chef Cameron Davies’ recipe using a lamb loin stuffed with spinach and garlic and rolled in a hazelnut dukkah. Read on to see how he butchered, stuffed and rolled the loin and created a sweetbread bon bon with a twist.
Beef + Lamb Ambassador Chef created a signature dish using ANZCO Foods beef rump and braised beef short ribs.
Beef cheeks are the perfect winter warmer for your menu. The secret is in the low and slow cooking which creates that beautiful melt-in-your-mouth beef that can be paired with a variety of accompaniments including this black charcoal fettucine by chef Norka Mella Munoz.
Beef + Lamb Ambassador Chef Cameron Davies created a signature dish using ANZCO Foods boneless lamb shoulder.
This recipe for a delicious Waldorf-style brussels sprout salad is loaded with delicious lamb bacon, apples, and shaved Pecorino cheese. It has an easy English mustard dressing that helps cut through the fat of the bacon. It's the perfect dish for your brunch or lunch menu or as a side with your main meal.
This deliciously sticky and succulent dish is great served as a shared platter or serve 2-3 ribs as individual portions as an entrée on your menu. The smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
Beef + Lamb Ambassador Chef BJ Sebastian created a signature dish using ANZCO Foods lamb rump.
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.
To celebrate Nose-to-Tail month, we invited Ambassador Chef Jack Crosti of Mela Restaurant in Auckland, into our Beef + Lamb 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 ingrednets- lamb sweetbreads.
This is a delicious beef cheek recipe create by chef Reon Hobson. Reon pairs the delicious beefy flavour of the cheeks with kombu, hangi style potatoes and the earthy flavour of truffle.
Beef + Lamb Ambassador Chef MacLean Fraser created a signature dish using ANZCO Foods beef fillet, baby vegetables, tarragon mustard, truffle mascarpone and beef snow.
Beef + Lamb Ambassador Chef, MacLean Fraser, has a passion for sustainability and works hard not to waste any part of the animal. He create this amazing dish to take his customers on a real nose-to-tail eating experience.
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.
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.
We asked Ambassador Chef Tejas Nikam who also runs steakhouse, Paddock to Plate Waikato, to share his tips for cooking the perfect steak.
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.
Chef Tejas Nikam takes you through how to create a rich and creamy mushroom sauce and deliciously tangy salsa verde.
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.
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.
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.
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!
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.
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.
Beef + Lamb New Zealand Ambassador Chef Pablo Tacchini takes us through the process of dry ageing beef.