What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household!
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Is there anything more satisfying on a rainy weeknight than hopping into bed with a curry? No. Is my childless, mid-twenty lifestyle privilege showing? Possibly.
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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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There’s a lot of information about changing diets to be plant-based, to be better for both your health and the planet. You may feel confused about what a healthy, balanced diet (that is sustainably produced) looks like. Beef + Lamb New Zealand’s latest booklets take a deep dive into the most recent, scientific evidence around dietary protein quality, and provide a New Zealand context as to why animal-based proteins have an important place on our plates.
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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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Sam Heaven from the Park Hyatt in Auckland has cooked, carved, and plated his way into the Beef + Lamb New Zealand hall of fame after being announced as the first-ever Beef + Lamb Young Ambassador Chef.
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Kiwi beef and sheep farmers have produced the world’s first Blamb, a sheep and cattle hybrid that combines the very best of both meats to ensure consumers never have to go through the toughest of all choices – whether to eat beef or lamb.
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Pineapple on pizza, egg on a burger, or mince on toast? Kiwis have voted on some of our favourite food fads.
Knowing how our food is produced, and the implications for our health and the health of the planet, is more important now than ever before.
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Rod Slater will step down from his role as CEO of Beef + Lamb New Zealand Inc – the domestic marketing body for the beef and sheep industry – in the second half of the year.
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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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Recent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.
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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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Kiwis will once again get to experience where their food starts when Open Farms, New Zealand’s nationwide open farm day, returns on Sunday 21 March 2021.
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