The highlight of National Lamb Week, was of course, National Lamb Day on May 24th and in the upmarket suburb of Parnell, Auckland there was a lot of lamb prepping going on! Our Ambassador Chef Kate Fay of Cibo Parnell, had been planning and prepping for her Ambassador Series dinner which just happened to fall on National Lamb Day, so we knew we were in for a wonderful journey celebrating New Zealand lamb.Read More
Thursday 24 May is National Lamb Day which celebrates one of the most significant milestones in New Zealand’s sheep meat history, marking the day the first shipment of lamb arrived in London, 98 days after leaving Port Chalmers. As a nation we love to celebrate New Zealand’s great achievements, so we encourage you to get out and enjoy lamb whichever way you can on National Lamb Day.
If dining out is your way to celebrate, then we have taken the guess work out of finding an award-winning lamb dish for you to try on National Lamb Day. We begin our lamb journey at the bottom of the South Island where the first shipment left New Zealand all those years ago and take you right up to tropical Northland. So, wherever you will be on National Lamb Day we have 24 suggestions for you to celebrate on 24 May.Read More
Nelson based Ambassador Chef, Alistair Forster loves to use offal cuts when creating menus to introduce customers to something a little different that they would not be able to create at home. He also likes to educate and train his staff on using different cuts such as sweetbreads to use as an exciting element on the menu and not something chefs should shy away from. Alistair says preparation is key when using sweetbreads to get the best from them. He firstly rinses them in a bowl under cold water for about 10 minutes, then puts them into a pan of fresh water and heats to about 80° C. They are then removed from the heat and left to cool until warm. He then peels the membranes off each sweetbread, which he says is a long process but is a crucial step in the preparation, and places them in a bath of ice, pats them dry and vac pacs them. They are then ready to serve and Alistair says pan-frying them with some butter and golden syrup to finish before serving creates a delicious and exciting dish component ready for plating.
Ambassador Chef, Freddie Ponder from Tables Restaurant in New Plymouth loves cooking with New Zealand lamb. Not only is it a versatile and flavoursome product to work with, Freddie uses is raised on the wholesome green pastures down the road from his restaurant which underpins the paddock-to-plate philosophy which is so important to chefs.
A popular lamb cut he loves to have on his menu is lamb belly. Not only is it a cost-effective menu item, but it has a wonderful robust flavour and texture which comes from a long slow braise which renders the fat and enhances the flavour.Read More
What better way to celebrate National Lamb Day than with a lamb sausage roll! Ambassador Chef Kate Fay originally created her version of this Kiwi classic dish for the 20th anniversary of Cibo Restaurant in Parnell, where she is executive chef, putting a modern twist on a classic birthday party treat. It fast became one of her trade mark iconic dishes and she will be serving it on her menu for her upcoming Ambassador Series dinner for National Lamb Day on 24 May.
What makes this dish just that little bit extra special is using lamb neck as the filling. Kate says using lamb neck, a secondary cut which requires long slow cooking, adds a rich depth of flavour and an alternative texture to the traditional filling of a sausage roll. Lamb neck is a wonderful cheaper cut ideal to use on menu applications where a braised meat is required. Braising lamb neck not only brings out the flavour but creates a very moist and textural end result. With the increased popularity of this secondary cut, Kate says they are now available for chefs, filleted and ready for the braising pot!Read More
Damon is head chef at the Emporium Eatery and Bar in Napier and on National Lamb Day he will be serving up twelve-hour braised lamb shoulder served on smoked potato, with sweet garlic and horseradish butter. He says this dish is sublime and a firm favourite on his menu. So, if you're in Napier on National Lamb Day we recommend a visit to Emporium Bar & Eatery or you could try out Damon's special recipe below. emporiumbar.co.nzRead More
Lamb loin or back strap is a wonderful lean and meaty cut of lamb which is very tender. It adorns many restaurant menus but can also be easily prepared at home for any special occasion. Beef and Lamb Ambassador Chef Harry Williams of Alpha Street Kitchen and Bar in Cambridge, recently demonstrated this to an audience of 24 eager home cooks at the Great New Zealand Foodshow in Hamilton. He explained just how easy it was to get the best out of this fabulous cut. With no fat cap to keep the meat moist during cooking, Harry says a quick pan fry followed by resting the meat well, ensures a perfectly cooked and tender result.Read More
Our mum’s hold such a special place in our hearts and many of us will have fond memories of the wonderful meals which our mum’s served up and the endless hours they spent in the kitchen. So why not thank your mum this Mother’s Day and treat her to a day out of the kitchen? We’ve listed a few of our favourite spots which we think your mum would love to visit, this Mother’s Day. We know all these restaurants are guaranteed to serve up some great beef and lamb meals but they also have that little bit of extra special magic especially for mum.Read More
We are so lucky in New Zealand to be able to enjoy award-winning food and wine. There is no better way to experience this than to visit some of New Zealand’s wineries where you can linger and languish over a long lunch and experience the whole package. Check out our top picks across the country where you can expect to find outstanding beef and lamb dishes with knowledgeable staff who will help you match the perfect wine to your choice of meal.Read More
Join Beef + Lamb Ambassador Chef, Kate Fay at Cibo Parnell in Auckland as she celebrates National Lamb Day.
6.30pm, Thursday 24 May - $125pp or $199pp with wine match for a six course degustation dinner. To book a table call Cibo on 09-303-9660 or email firstname.lastname@example.orgRead More
The town of Russell is nestled in the Bay of Islands and was the first permanent European settlement and sea port in New Zealand. It is now a popular holiday destination and bastion of cafes, gifts shops and B&B’s. Catching the ferry from Pahia to Russell is a short 15 minute journey and allows you to take in all the beauty that surrounds the Bay. As you jump off the ferry and walk down the pier you can see the Duke of Marlborough Hotel just to the left, behind the Pohutukawa trees and you are immediately attracted to the hustle and bustle of the hotel.Read More
There are many provinces around New Zealand who are creating a real foodie following and the Manawatu would have to be one of them. The area not only boasts many Beef and Lamb Excellence Award holders who are dishing up excellent beef and lamb cuisine, but it is home to the annual Plate of Origin competition. This is a collaboration between a Manawatu based restaurant and a restaurant from another region of New Zealand.Read More
The Southland region is home to the snow-capped mountains and fjords of Fiordland National Park, rolling farmland and the dramatic landscape of the Catlins. So, if it’s an adventure you are after this long Easter weekend, why not venture to the southernmost region of New Zealand and explore some of their stunning scenery.Read More
Damon McGinniss is Executive Chef of the very busy Emporium Bar & Eatery in Napier and as a third time Ambassador is another chef who has had a long career cooking with beef and lamb. Damon loves the busy environment of a restaurant kitchen but says it is a demanding career where you need to be physically and mentally fit but he never tires of putting on his chef jacket every day and coming up with new and creative ways to present his dishes.
Watch here as he pairs a traditional beef fillet with black pudding potato and a brisket pastie and hear who has been his inspiration over the years in the kitchen.
Otago is a province of outstanding natural beauty from rugged mountain peaks to glacial lakes, native forests interlaced with a traditional farming heritage which produces some of the best beef and lamb in the country. Queenstown lies at the heart of this beautiful provInce and local chefs love to forage and use fresh seasonal ingredients to showcase their beef and lamb dishes.Read More
The classic combo of burger and chips has upped its game over the years becoming not just a takeaway item but a legendary menu item for many restaurants. Here are four suggestions where you can order a burger that we think is just a little bit special!Read More
It’s been a big year for chef Alistair Forster! Not only has he been named a Beef + Lamb Ambassador Chef two years running, but with circumstances on his side he became the proud new owner of Forsters at Mahana nestled in the stunning landscape of the Upper Moutere Hills near Nelson. Alistair has a reputation for pushing the traditional food boundaries using different ways of preparing and serving his dishes such as this visually stunning lamb belly and lamb loin. But when it comes to cooking at home, watch here to see what his favourite dish is.
Whether you are a local or a visitor, Taranaki is a province with a lot to discover. Its unique landscape is dominated by the beautiful and legendary Mt. Taranaki and its coast is home to some of the best surf spots in New Zealand.Read More
Kate Fay from the iconic restaurant, Cibo Parnell in Auckland has been involved with the Beef and Lamb Excellence Awards almost since its inception 22 years ago. One of only a few female chefs to ever be named as an Ambassador for Beef + Lamb New Zealand, her dedication and consistency in serving up creative beef and lamb dishes has seen her named as an Ambassador four times during her career. Quite simply, Kate is a genius in the kitchen, working with seasonal produce and letting the food speak for itself.
Watch Kate in action as she plates up a fabulous beef dish using one of her favourite but lesser known cuts – Hangar steak.
On a perfect autumn day we arrived in New Plymouth to attend the first Ambassador Series dinner for 2018. Head Chef of Salt Restaurant, Freddie Ponder, is a first time Beef and Lamb Ambassador and loves to push the boundaries with old school flavours and modern techniques, so I was really looking forward to seeing what he had lined up on his tasting menu.Read More