Posts tagged Ambassador Chef
THE ART OF FERMENTATION - Q&A WITH CHEF BJ SEBASTIAN

Chef 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 More
NEW ZEALAND’S TOP BEEF AND LAMB CHEFS ANNOUNCED

For 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 More
PHIL CLARK & SAM HEAVEN

AMBASSADOR 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 More
SPRING LAMB ON THE MENU AT PHIL’S KITCHEN

We 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 More
SPRINGING INTO A NEW MENU

With 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.

Read More