We are delighted to announce that the next Ambassador Series collaboration will be held at Amayjen The Restaurant in Feilding. Our Platinum Ambassador Chef, Darren Wright from Chillingworth Road in Christchurch will be joining Andrew May for one night and six mouth-watering courses. Don’t miss out, seats are limited. Book here.
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. Hearing about their passion and how hard they have worked to make a name for themselves and invent their restaurants as a destination means being able to share the success stories of these chefs as Beef + Lamb Ambassadors, is one of the most rewarding aspects of my job.Read More
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 start one of New Zealand’s most celebrated export markets.
From the farmers who grow the lamb through to the chefs who know exactly how to prepare and serve it, we are spoilt for choice when it comes to eating lamb. So if you want to jump on board and enjoy a delicious eating experience from one of the New Zealand’s top lamb restaurants, then look no further as we have taken the guess work out of choosing.
We’ve put together some great places to enjoy a delicious lamb meal, but wherever you are there will be an Excellence Award restaurant serving up amazing lamb on National Lamb Day, so don’t forget to check out our full restaurant directory here.Read More
With Easter and ANZAC Day falling within the same week this year, it’s the perfect time to throw in a bit of annual leave and take off to enjoy some autumn adventures around our beautiful country. Whether you’ve decided to go away or are planning a staycation at home, it’s a great opportunity to catch up with family and friends and share some food.
If you’re looking for a dining destination then read on to hear about our top picks around the country or perhaps you are planning on entertaining at home, then click here for our most delicious roast lamb recipe – perfect for feeding a crowd!Read More
Beef + Lamb Ambassador Chef, Scott Buckler recently showcased New Zealand lamb at the Amuri Show in the South Island. He demonstrated how to create an easy barbecue lamb dish which home cooks can use to impress their guests or use as a delicious mid-week meal. Scott is head chef at No.31 Restaurant & Bar in Hanmer Springs. He says being able to showcase New Zealand lamb at the Amuri Show gave him the opportunity to demonstrate to visitors just how versatile and tasty lamb can be. Read on to find Scott’s recipe below.Read More
The first Ambassador Chef Collaboration Series kicked off last week at Table Restaurant in New Plymouth. Second time Ambassador Chef, Freddie Ponder teamed up with Mat Mclean from Palate Restaurant in Hamilton. Mat travelled to New Plymouth to assist in the kitchen and helped execute the menu which the two chefs had collaborated together. With a full house expected for the evening, by the time I arrived at The Nice Hotel both chefs were looking remarkably calm and relaxed. Freddie’s competent kitchen team had all the prep taken care of and the elegant dining room was being set ready for the arrival of guests. Now you could be forgiven for thinking that things such as beef liver, lasagne or bone marrow in a dessert may not be the most glamourous food items to serve on an exclusive degustation menu, but let me tell you that with a little bit of Freddie and Mat magic applied, these dishes were off-the-wall delicious!Read More
Freddie Ponder is originally from the UK but calls himself Kiwi proud. He is a passionate chef, husband, father and surfer and has been head chef at Table Restaurant since May last year. Prior to this Freddie was at Salt on the Waterfront for three and a half years where he successfully ran the kitchen team as well as achieving some great culinary accolades during his time there.
Freddie says he feels extremely lucky and blessed to live in Taranaki and is inspired by the beautiful scenery he is surrounded by, especially the lush green grass growing amazing beef and lamb. He loves to pop in to surrounding farms to source locally grown, fresh ingredients for his dishes in between taking the kids surfing or skateboarding. Freddie attributes his great kitchen and front of house team at Table Restaurant to his success and says it is a great playground to be creative with New Zealand beef and lamb. With such a great team and restaurant owners behind him, Freddie says every day is wonderful.Read More
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. Central Otago 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. Now is the the perfect time to visit, as the golden colours of autumn begin to show and if you’re heading that way to experience this magical time of the year, we highly recommend taking some time out to satisfy your palate with some award winning beef and lamb dishes.Read More
Jarrod McGregor was delighted to be appointed a Beef + Lamb Ambassador Chef for 2019 as he says it’s an opportunity to give back to the younger generation of chefs coming through into the industry. His own career was kick started at the tender age of fifteen when he took on a part time kitchen hand job at Degree in Auckland’s Viaduct Harbour. A week later he had left school to begin an apprenticeship under the Restaurant Association’s watchful eye. Starting his career in such a busy kitchen taught Jarrod not only the basics, but how to work at speed, so it’s no wonder he has achieved so much in such a short space of time. Jarrod developed a real passion for his trade and went on to work under some of New Zealand’s most outstanding chefs, finishing his apprenticeship under Jason Blackie at Sails Restaurant.Read More
Café Valentino is an institution in the Beef and Lamb Excellence Awards. The restaurant has won the accolade for the past 23 years, with the only exception being in 2011 when the tragic earthquake claimed the original restaurant building.
When you walk in, you’re hit with the eclectic décor. The walls are adorned with a myriad of signed memorabilia – presumably from the great and the good who have performed in Christchurch over the years – as well as all 23 of the iconic gold Beef and Lamb Excellence Award plates.Read More
With summer in full swing it’s Kiwi tradition to head out of town to a beautiful beach or wander off the beaten track for walks and adventures. Coromandel is well-known as one of New Zealand’s holiday hotspots but we reckon it’s also the ultimate dining destination. We’ve found some amazing eateries from the top of the Peninsula all the way down to its southern gateway, so we recommend you get planning the ultimate summer road trip!Read More
One of our newest Ambassador Chefs, Pablo Tacchini is head chef and owner of Cucina in Oamaru. Originally from Argentina, Pablo and his wife moved to New Zealand and fell in love with the historic town of Oamaru. Pablo says he and his wife had dreamed of owning their own restaurant and when the opportunity came up to buy Cucina 1871 where Pablo was currently head chef, they jumped at the chance. With a name change and refreshed décor, Cucina opened its doors in 2016 and two years on, Pablo has created a reputation of combining the flavours from his heritage with fresh seasonal New Zealand produce in delightfully unexpected ways.Read More
There is nothing more quintessentially Kiwi than a summer BBQ! With the wide array of portable BBQ’s available now, the great Kiwi BBQ is not routed to the backyard anymore. I would be happy to take a bet that this Waitangi Day whether you are at home, the beach or your local park you will get a whiff of that delicious smokey aroma coming from a BBQ. Follow that aroma and you are likely to come across a gathering of family and friends celebrating our national day, and what better way to celebrate than adding in a quintessentially Kiwi dish – New Zealand lamb!Read More
I think we would all agree with Virginia Woolf’s quote and there is nothing better than sharing food with the one you love. So if you are looking for a romantic spot for your valentine this year, we have some suggestions which might just be the ticket to creating a memorable Valentine’s Day celebration.Read More
Five very talented chefs have been announced as the 2019 Beef + Lamb NZ Ambassador Chefs. Their job? To encourage innovation and creativity amongst their fellow chefs…and generally be foodie rock stars.Read More
I may be biased, but to me Auckland is the perfect spot for weekend jaunts. Being sandwiched between two coastlines, there are so many incredible destinations within an hour or two’s drive. A fairly major part of travelling for me is the culinary delights on offer along the way, so read on for a round-up of some top spots to inspire a day trip out of the City of Sails…Read More
New Year’s Eve is just around the corner and whether you are in party mode or just looking for a quiet spot to see in the new year, we have sorted out some top spots to help you plan your party night. Why not indulge in some award-winning beef and lamb to soak up the celebrations.Read More
With the recent announcement of the 2019 Beef and Lamb Excellence Award holders, I decided to get out amongst the action on announcement day and see what all the fuss was about. My choice was to head out of the city to Coatesville, just north of Auckland and visit The Black Cottage Café. Nestled in the countryside, this delightful café was bustling with lunch time visitors.Read More
It could be argued that beef and lamb is quintessentially Kiwi. Deep rooted farming communities, a perfect temperate climate producing world-renowned meat has generated an export industry that is vital to this country’s economy. The subject of ‘beef and lamb’ is intrinsically linked to our national identity.
Chefs are naturally drawn to cooking with the finest produce, so having world-class beef and lamb readily available to them, it’s going to come as no surprise that these two iconic proteins have become staples on restaurant menus up and down the country.Read More
Delve off the beaten track on your travels around New Zealand and you’ll come across some hidden culinary gems tucked away in unknown pockets. Here are a few that you need to put on your bucket list:Read More