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.

If you want to find out more about entering the Beef and Lamb Excellence Awards click here.

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beef + Lamb
meat cuts


from the kitchen of our ambassador chefs

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

Tips on cooking beef cheeks in a pressure cooker - Nestle Toque d’Or 2018

Getting the best out of beef sirloin in the lead up to Nestle Toque d’Or competition.


LAMB BELLY ARANCINI
BY DAMON MGINNISS, EMPORIUM EATERY & BAR, NAPIER


BEHIND THE SCENES ON NATIONAL LAMB DAY
WITH KATE FAY, CIBO PARNELL, AUCKLAND