Applications are now open for young New Zealand chefs to plate up their best beef and lamb dishes in the hope of becoming the very first Beef + Lamb Young Ambassador Chef.
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The results of the most important vote of the year are in; lamb will be the most popular protein on Kiwis’ plates on Christmas Day.
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Do news articles about food and health have you feeling a little confused or overwhelmed? Our Registered Dietitian Katrina Shepherd takes a look at how science can get lost in translation in the media
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New research shows that almost three-quarters of Kiwis agree that red meat is good for their health and nutrition, with only seven percent disagreeing. This overwhelming recognition for the nutrition credentials of red meat coincides with the release of The Role of Red Meat in Healthy and Sustainable New Zealand Diets report,.
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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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Fourteen Auckland region food businesses became New Zealand’s first to be awarded the Slow Food “Snail of Approval”, at an event held last Tuesday evening.
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New Zealanders will be invited to take part in a major research programme to assess the health and well-being benefits of eating pasture-raised beef and lamb, compared to grain-finished beef and plant-based alternatives.
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Beef + Lamb New Zealand are delighted to announce a partnership with Homeland – world-renowned chef Peter Gordon and his partner Alastair Carruthers’ new venture.
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Over seven rounds and more than 10,000 votes cast, the Kiwi public have made their views clear – scotch fillet has been voted New Zealand’s favourite beef cut.
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Riki Kerekere, Operations Manager of Countdown Meat & Livestock in Otahuhu, has been awarded the prestigious Christie Award in recognition of his outstanding contribution to the retail meat industry. Riki was recognised with this prestigious Award at the Alto Butcher, ANZCO Foods Butcher Apprentice and Pure South Master Butcher live stream event in Auckland last night.
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The role of technology is moving at pace across all industries and in these new Microsoft-hosted sessions, Meat Business Women will explore how the meat sector is embracing tech. We look at who’s leading it, what makes these leaders tick, how our sector is embracing change and what jargon busters we need to know.
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With the challenges that Covid-19 has brought this year, Beef + Lamb New Zealand has announced that they will be carrying over their four current Ambassador Chefs – Tejas Nikam, Paddock to Plate Waikato; Phil Clark, Phil’s Kitchen; Jack Crosti, Mela and Norka Mella Munoz, Mangapapa Hotel into 2021.
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New Zealand’s authority on heart health has put a stake in the ground when it comes to our meat eating habits, and risk of heart disease and stroke. So, does it mean you need to turn down the next invite to a BBQ?
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What has happened to balance? When did people start perceiving animal foods as being bad for our health? Why does it have to be either-or? Nutritionist Regina Wypych with a defense of animal-sourced foods.
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New Zealand is committed to getting more women into the meat sector with new research showing women account for only 36 per cent of the industry’s global workforce.
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Independent research has found New Zealand’s sheep and beef farms are already close to being carbon neutral and strengthens calls for the formal recognition of on-farm sequestration.
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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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