Chefs love to combine different flavours from around the world to create a unique and distinct dish which sets them aside from their peers. New Zealand-grown beef and lamb is the perfect vehicle to take on the myriad of international flavours which chefs love to use now to create fusion cuisine. We think these dishes are a great winter dining option and here’s our top picks for some warming winter beef and lamb dishes with a twist.
In the heart of Auckland City you will long savour the experience of dining at award-winning MASU by Nic Watt. MASU has a lively informal atmosphere where you can see the action of the kitchen team bringing a contemporary twist to the traditional robata style of cooking over an open charcoal grill. Fresh local ingredients are used and have their flavours enhanced by traditional Japanese flavours. The dishes served at MASU are designed for sharing which ensures everyone gets to savour the flavours of different dishes. Our favourite is the lamb cutlets with gochujang, cucumber, goma dressing and chives. skycityauckland.co.nz
Located in the heart of Ponsonby, one of Auckland’s liveliest suburbs, you will find Saan Restaurant serving up delicious cuisine from the Lanna and Isaan regions of Thailand. The kitchen team at Saan are experts at combining traditional techniques and family recipes which have been handed down for generations with New Zealand’s freshest produce. You can’t go wrong with the Mussaman Lamb Curry – a delicious curry using lamb rump with kumara, peanuts, pickled baby onions and curry leaf. Or perhaps it’s the fresh flavours of their ‘Crying Tiger’ – chargrilled beef scotch with pickled cucumber, mint, grilled chillies and Jaew sauce. saan.co.nz
PAK Asian Kitchen, Napier
At PAK in Napier you are truly in for a fusion of Asian, Filipina and Chinese cuisine. We love their version of a good old-fashioned lamb shank, which is roasted for three hours in a spicy red and white curry sauce. And not to be overlooked is their mouth-watering Beef Estofado – a Pinoy style beef shank stew marinated with garlic, soy sauce, lemon and salt. paknapier.nz