We look into the little-known world of byproducts and co-products and discover that there’s more to beef and lamb than steaks and Sunday Roasts.
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Here are four key take outs from the game-changing ‘Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective’ report.
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Not to sound dramatic but if I have to eat one more cracker topped with brie and quince paste I might actually cry.
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July is Nose-to-Tail month but how much do kiwis actually embrace this dining philosophy? Regina Wypych explains what we can learn from how other cultures do it (including her own).
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We took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”
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In celebration of National Lamb Day, we take a look at some of the innovations keeping New Zealand at the forefront of supplying the best lamb in the world.
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With National Lamb Day on the horizon (May 24th, mark your calendars!) our resident millennial, Lauren, is taking a break from UberEats to see if any lamb recipes fit the bill for young professional cooking. Her first attempts: Lamb Burgers with Garlic Mint Sauce, and 'Magic Mince'.
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Lauren Shamy was fortunate enough to sample the four-course Beef and Lamb tasting menu at Ambassador Chef, Phil Clark’s, aptly named Phil’s Kitchen.
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To celebrate International Women’s Day 2021 we spoke to three women working in different areas of the supply chain – a farmer, butcher, and project manager. Challenging assumptions, championing the industry, and driving success are all in a days work for these women. This interview features farmer and Co-Founder of GrassFed in the City, Nicky Berger.
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To celebrate International Women’s Day 2021 we spoke to three women working in different areas of the supply chain – a farmer, butcher, and project manager. Challenging assumptions, championing the industry, and driving success are all in a days work for these women. This interview features Katja Rosenvold - Technical Projects Manager at Silver Fern Farms.
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To celebrate International Women’s Day 2021 we spoke to three women working in different areas of the supply chain – a farmer, butcher, and project manager. Challenging assumptions, championing the industry, and driving success are all in a days work for these women. This interview features butcher, Alana Empson.
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University of Otago student, Brittany Boyce, is currently completing a six-month internship with the Beef + Lamb New Zealand. She shares a little about herself and the two projects she is working on.
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Since opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.
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The new-look recipes.co.nz has launched! With improved functionality, smart search, and a new inspiration hub, we’ve looked to make mealtime even easier. Whether you’re looking for a new cuisine, breakfast ideas, dinner solutions, classic favourites, or something more adventurous – you’ll find it all on recipes.co.nz.
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It was an honour to attend the first Community Tuesday this week which was a collaboration with Papatūānuku Kōkiri Marae. The day included a welcome and blessing of the new premises and once the formalities were over we got down to the business end of cooking a delicious beef meatloaf and two versions of Peter’s fish head soup.
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Did you know that there are people in our communities that may be malnourished? It’s hard to imagine in our land of plenty, however, malnutrition can happen to anyone, regardless of their body size or age. New research recently published suggests up to 68% of older New Zealanders (aged 65 years and older) are at risk of malnutrition.
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Mince is touted as a great choice for kiddies and families alike, but it’s also a brilliant food choice for older people in our communities. Let’s look at how humble mince can play a part in supporting positive ageing for a large number of New Zealander’s.
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Opening a restaurant is a significant undertaking in the best of times, let alone amid a global pandemic. But as Paddock to Plate Waikato’s Master Chef and 2020 Beef + Lamb Ambassador Tejas Nikam says, food is meant to be enjoyed together and seeing people enjoy his food makes it all worth it. Julia Gardner reviews the grand opening of Hamilton’s newest steakhouse.
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Katrina Shepherd looks at why mince literally gives you more, in fact, the biggest protein-bang for your buck.
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There has been a lot going on behind the scenes at Pita Pit recently. A tasty collaboration of meaty proportions to be exact!
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