Congratulations to the four chefs who have just been announced as the 2020 Beef + Lamb Ambassador Chefs. It is with great delight that throughout the year ahead we will be working with…
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2019 was an amazing year working with five talented chefs around the country. Each chef has brought their unique culinary style and story to the table and we hope you have been as inspired by them as we have. Watch below to see a snapshot…
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After landing in Christchurch it was a beautiful drive through North Canterbury to the small alpine village of Hanmer Springs for the last Ambassador Series Dinner of the year. This was a collaboration between head chef, Scott Buckler and Scott Kennedy…
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Small country dining comes to the big city restaurant! Beef + Lamb Ambassador chef Andrew May of Amayjen recently collaborated with Rob Hope-Ede for a pop-up dinner at Simon Gault's restaurant, Giraffe. Find out how the evening came about…
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Earlier this month we attended Day 2 of the Food Hui, hosted by EAT NEW ZEALAND. It was a thought provoking day with a great range of interesting speakers who came together to discuss all aspects of the New Zealand food scene. It was a great day…
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Shared dining is an age-old tradition of bringing family and friends together for celebrations and get-togethers for a variety of reasons. Rarely is there a gathering nowadays that doesn’t involve food. There is a lot of interest in menus now being designed for sharing...
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This 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. The dish has an interesting variation of textures and flavours with…
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It has been such a privilege over the years to have worked with some of New Zealand’s most talented chefs as Beef + Lamb Ambassadors. These chefs are not your average TV celebrity chef, but to us they are culinary rock stars in their own right…
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The role of the Beef + Lamb Ambassador Chefs are to be the voices of Beef + Lamb New Zealand, driving innovation and creativity within the food service sector and to provide information on using beef and lamb at a consumer level…
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Chef Andrew May and his wife Jenni have established a wonderful reputation in the heart of rural New Zealand as a top destination for an outstanding dining experience. With many awards under their belt, Andrew reached the pinnacle of his career…
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Black garlic leather and lamb belly crumb are just two components of this mouth-watering lamb dish created by Ambassador Chef Pablo Tacchini. Watch below as he shows us how he cooks the lamb short loin over his custom made…
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Waikato-based chef, Mat McLean, describes himself as a bit of a dinosaur. After all he has been working as a chef for 23 years and running his restaurant Palate, in Hamilton, for the last fourteen. That’s a pretty good innings for a restaurant where the average life-span…
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It’s a well-known fact within the chef’s world that dry-aging beef brings out the most delicious robust flavour and provides customers with a tender and succulent eating experience. Beef + Lamb Ambassador Chef, Pablo Tacchini has recently set…
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One of the highlights of my time as Foodservice Manager at Beef + Lamb New Zealand has been discovering amazing chefs who are quietly working hard in small town New Zealand bringing international flavours and innovative beef and lamb dishes to their customers…
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Beef + Lamb Ambassador Chef, Pablo Tacchini loves to cook lamb using the traditional Argentinian method of slow cooking the whole carcass over an open fire. He says it takes a bit of knowledge about how wood, fire and temperature work to cook…
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There is nothing better than a meaty pot sticker and below our Platinum Ambassador Chef, Michael Coughlin shares his tried and true recipe for a lamb shank pot sticker with a delicious black bean sauce…
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Amayjen is based in the heart of rural New Zealand and Andrew says his customers are always keen to experience the full ‘meaty’ experience when dining out. He chooses to use prime cuts and secondary cuts together to give diners the whole nose to tail experience…
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Mark your diaries to celebrate one of New Zealand’s most iconic foods – New Zealand grass fed lamb. May 24 is the day the first shipment of frozen sheep meat arrived safely in London in 1882. It took 98 days on board the Dunedin for it to arrive and kick…
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Beef + Lamb Ambassador Chef, Jarrod McGregor from Rothko in Matakana, likes to work with just a few flavours on the plate and says lamb is the perfect vehicle to take on the international flavours that inspire him. His current…
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