Welcome to the Beef + Lamb New Zealand Foodservice page
This page is dedicated to providing chefs with the latest information, cooking tips, news and features relating to New Zealand beef and lamb in the foodservice industry. We send out a regular newsletter called 'From The Kitchen'. Sign up below and receive the latest news straight to your inbox.
from the kitchens of our ambassador chefs
COOKING LAMB ARGENTINIAN STYLE WITH PABLO TACCHINI OF CUCINA IN OAMARU
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 Argentinian style BBQ and the ingredients he chooses to make the lamb shine as the hero of this dish - Central Otago Provenance lamb short loin, salted baked beetroot, smoked celeriac purée, black garlic leather, seed crusted pumpkin, lamb belly crumbs.
COOKING BEEF SHORT RIB WITH CORN PUREE AND BOK CHOY
WITH FREDDIE PONDER AT TABLE RESTAURANT AT NICE BOUTIQUE HOTEL IN NEW PLYMOUTH.
TRIMMING, COOKING AND SMOKING LAMB RUMP
WITH HARRY WILLIAMS AT ALPHA STREET KITCHEN IN CAMBRIDGE.
GETTING THE BEST OUT OF THE 2018 TOQUE DOR BEEF CUTS
BY PLATINUM AMBASSADOR CHEF, DARREN WRIGHT, CHILLINGWORTH ROAD, CHRISTCHURCH
LAMB BELLY ARANCINI
BY DAMON MGINNISS, EMPORIUM EATERY & BAR, NAPIER
BEHIND THE SCENES ON NATIONAL LAMB DAY
WITH KATE FAY, CIBO PARNELL, AUCKLAND