This week on What’s For Dinner? you can find a summery beef & grain salad, 101 recipes for diced beef, and a cute video on yummy beef burger pitas! Have a look at the groups we got to support with our Community Fund in 2020.
Read MoreThis week on What’s For Dinner? we are getting ready for the festive season with an impressive-looking standing beef rib roast, our favourite Christmas recipes, tips on how to cook your lamb cuts perfectly, and health & nutrition advice for working parents.
Read MoreThis week on What’s For Dinner? we would like to entice you with a delicious lasagne and recipes for light salads. Learn more about our newly-released report on 'The Role of Red Meat in Healthy and Sustainable New Zealand Diets' and meet Ambassador Chef Phil Clark.
Read MoreThis week on What’s For Dinner? we have quick recipes for busy people, like easy lamb koftas in 20 minutes and, a collection of stir-fry recipes. Watch an exciting butchery competition next Tuesday and learn how to teach your kids cooking skills and why that’s so important.
Read MoreThis week on What’s For Dinner? we’ll show you a light and easy recipe for smashed almond cutlets and the best recipes for fun Halloween snacks with beef and lamb. Find out where to buy the award-winning beef and lamb sausages and get in the draw for a meat pack by voting in the beef cut bracket finals!
Read MoreThis week on What’s For Dinner? you can find the best recipes for Labour Weekend! Impress your guests with our barbecued eye fillet with vegetable and couscous salad, enjoy more meals from the barbecue now the season kicks off or find bad-weather alternatives in our roast collection. On Sunday, you could treat yourself to a delicious brunch!
Read MoreThis week on What’s For Dinner? you can find recipes that are easy to make, like beef schnitzel, lots of ideas for lamb leg steaks, barbequed eye fillet, and rump steak with studded portobello mushrooms. Moreover, you can learn about the support for women in New Zealand’s meat sector.
Read MoreThis week on What’s For Dinner? you can find delicious and easy dinner recipes, like our lamb and apple cider braise, our favourite Asian-inspired recipes, and the best meals you can cook with sirloin steaks. Also, learn about a new independent study that shows that New Zealand sheep and beef farms close to being carbon neutral!
Read MoreThis week on What’s For Dinner? we are celebrating the chance of season with a spring lamb bowl, lamb loin chops, the opening a new Ambassador Chef restaurant, and more about the benefits of mince.
Read MoreThis week on What’s For Dinner? we want to tempt you to try a sizzling Chinese-style surf 'n' turf, our best beef rump recipes, vote for the grubbiest bubby in New Zealand, and pick your favourite of three beef bowls.
Read MoreThis week on What’s For Dinner? we feature a delicious recipe for sticky ginger beef, our favourite one-pot recipes, the new creations at Pita Pit with New Zealand beef and lamb, and tips or cooking at home with confidence.
Read MoreThis week on What’s For Dinner? we feature spiced lamb shanks, give you two ways to cook up beef korma, and share our favourite special occasion recipes.
Read MoreKiwis love of roast beef and lamb, particularly for lunch on the weekend, is nothing new, in fact it’s part of our national identity and a source of p[ride for home-cooks and chefs alike.
With NZ Roast Day just around the corner we decided to take a look at some of our favourite traditional and modern roast options.
Read MoreWith NZ Roast Day just around the corner we decided to take a look at some of the best beef and lamb cuts to use for a roast.
Read MoreKiwis love eating lamb but when it comes to cooking it a lot of us are a bit more apprehensive. We've got all the tips, timings and recipes you need to learn to cook New Zealand lamb to perfection, whether it's a Sunday roast, barbecue, or slow-cooked tagine.
Read MoreThere are some nights when the cupboards seem bare and recipe inspiration is lacking so on these occasions, I like to throw caution to the wind and prepare a family meal with whatever I can find in the pantry without having to pop to the supermarket. On such occasions, my choice of protein is always the humble but versatile mince and by always having a pack in the freezer, I know I will always have a meal on hand.
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