THE AMBASSADOR SERIES COMES TO WAIHEKE ISLAND
Beef + Lamb New Zealand Ambassador Chef Mrinal Ghosal recently hosted a memorable evening at Mudbrick Vineyard. He collaborated with Platinum Ambassador Chef Mat McLean from Palate Restaurant in Hamilton for an exclusive dinner served at Archive Bistro with a backdrop of Auckland’s Waitemata Harbour.
Reflecting on the experience, Mrinal expressed his excitement about working with Mat, saying, “It’s an honour. I get to learn what it really takes to be in the industry for as long as Chef Mat has been. He’s achieved so much, and it’s inspiring for our whole team.”
Mat McLean brought his own expertise from Palate Restaurant, adding depth and contrast to the menu with dishes inspired by his own farm-to-table philosophy. Mat remarked on the enjoyment of working alongside the team in Mudbrick’s kitchen. “It’s inspiring to be in other chefs’ spaces, see new ideas, and work with great local ingredients,” he said.
The dinner was a celebration of New Zealand’s high-quality beef and lamb, as well as the unique Waiheke Island community. Mrinal noted that while Waiheke doesn’t farm its own beef and lamb, it’s important to bring the rich farm-to-table story to the island. “New Zealand grass-fed beef and lamb is renowned worldwide, and our job is to showcase that product to our guests. It’s about showing off the care our farmers put into raising these animals,” he explained.
Chef Mrinal foraging in the Mudbrick gardens.
Sustainability also plays a role on Mrinal’s menu. Mudbrick’s own gardens supplied fresh produce, and Mrinal aims to use every part of the produce he works with to maximize resources and respect the products fully. “Sustainability is often talked about but hard to achieve in hospitality,” he said. “We try to go as far as we can with nose-to-tail cooking and using as much as possible from our own gardens.”
After some tasty snacks, Mat kicked off the menu with a crispy lamb sweetbread served with a fermented asparagus tapenade, green olive, and a touch of fennel and chorizo. “I wanted something a little lighter to balance the other dishes on the menu and bring a different texture to the palate,” he explained.
The next course from Mrinal highlighted some local flavours with a Japanese twist, drawing on his culinary experiences abroad. Guests were treated to a Lake Ohau Wagyu Short Rib with caramelized onion and a tonkatsu glaze, bringing together layers of umami with a touch of acidity from garden-grown sorrel.
For Mat’s second dish he decided to showcase the rich flavors of Greenstone Creek beef, by pairing a delicate beef tartare with a smooth cauliflower panna cotta, accented by crispy gnocchi frito, smoked beetroot and a salsa verde. Mat spoke passionately about meeting the farmers behind products like Greenstone Creek beef which is something he values deeply, describing it as a way to stay connected with the origins of his ingredients.
The main event was a dish featuring Lumina Lamb loin with fungi, lamb rib dumpling and crayfish bisque – a “surf and turf” masterpiece inspired by Waiheke’s natural blend of ocean and hillside. Mrinal added mushroom ketchup and locally foraged ingredients to bring depth and local character to the dish.
To finish, Mrinal served a dessert simply named Jaffa - inspired by the classic kiwi treat, blending chocolate ganache, orange, and cognac- a nod to his Auckland roots he shared “Chocolate’s always a winner, and pairing it with Mudbrick’s Matiatia Port just made it even more special.”
Together, the two chefs brought Waiheke Island’s unique setting to life through each dish, balancing flavours and textures to honour New Zealand’s renowned beef and lamb. Their combined efforts created a dining experience that celebrated local ingredients, the art of collaboration, and the craftsmanship of two accomplished chefs.