Confession time… I myself used to have the same fear of new and unfamiliar cuts of beef and lamb. But since I began work at Beef + Lamb New Zealand, I have explored the recipes.co.nz website and stumbled across many answers. If I take my ‘marketing hat’ off I can honestly say this website has provided me with a wealth of information.

There is the option to use one of the side categories to search for a meal solution, be it for a special occasion, everyday or something for babies and toddlers. Or, you can specify a cut or cooking method and browse recipes. There are also cooking tips and other bits of useful information, including ‘how to’ cooking videos. If you can’t find the answer to your questions, we are here to help too.

There are many ways which people gather inspiration and information when cooking and this is just one small way in which we can help. I encourage you all to have a quick look, trust me your families will thank you for it.

www.recipes.co.nz

~ Ashley

Although Melbourne is seen by many around the world as a city excelling in food and dining, I think NZ is well on its way to establishing a similar culture. Beef + Lamb New Zealand has just introduced the Beef + Lamb Excellence – People’s Choice Award, which asks the public to have their say about our current Beef + Lamb Excellence Award restaurants; restaurants which have been identified for their exceptional standards of beef and lamb cuisine. So, us Kiwis can support and encourage our creative, culinary industry.

If you visit any Beef & Lamb Excellence Restaurant and take part in the People’s Choice Award, we’d love to hear from you… visit www.beeflambnz.co.nz for more information.

~ Ashley

The new study, published today, suggests eating high amounts of red and processed meat are associated with increased risk of death from cancer and heart disease, but the results have little significance to Kiwi meat eaters.  New Zealanders eat red meat within national and international guidelines, based on a large body of scientific evidence.

The methods used to try and predict risk of death from cancer and heart disease in this study are known to be inaccurate and unreliable.  The researchers themselves acknowledge the limitations of how they measured the amount of specific foods eaten, including red meat. 

As well as the questionable assessment methods, this type of study can only show an association between red meat and health outcomes, not that one causes the other.  Other similar studies have shown no link at all.  There are a number of risk factors for cancer and heart disease; obesity remains the most prevalent.   Singling out one food in a condition influenced by such a wide range of factors is misleading.

The scientific and medical communities agree eating lean red meat as part of a healthy balanced diet is beneficial to health. It is an excellent source of protein, readily available iron, zinc, selenium, vitamin D and a range of B vitamins, as well as being a low fat food.

“The results of a single study never change dietary advice or recommendations, and this is no exception.  New Zealand beef and lamb contribute significant amounts of several nutrients to the diets of New Zealanders.  Kiwis should therefore continue to enjoy red meat 3-4 times a week as part of an overall healthy lifestyle,” concludes Fiona Carruthers, Nutrition Manager, Beef + Lamb New Zealand.

Because we just can’t get enough of the online world and social media we have decided to expand on our daily tweets and facebook posts to bring you a little bit more content!

Don’t be strangers, interact with us… Let us know what we can talk about that will help you in the kitchen, with dinner ideas or when it’s time to hit the supermarket. Tweet us! Befriend us! Or comment on these blogs and we’ll make sure your questions are answered!

Until the next time…

Lisette & Ashley

“We are thrilled our customers enjoy our very popular lamb dish so much,” said Roaring Megs’ co-owner, Sharon Jeanneret.  “It’s such great recognition for both Dominique, as chef, and our lamb suppliers, Westmeat, in Christchurch.”

The only restaurant in the Lakes District to have attained the Beef + Lamb Excellence Award for the last 13 years, Roaring Megs was always going to be hard to beat, but it was close.  Of the 16 participating restaurants, 12 averaged over 90 marks out of 100 in the people’s choice-style contest, which attracted over 700 entries.

Runner up was True South Dining Room at the Rees Hotel, also in Queenstown.  Executive chef Ben Batterbury’s success further endorses his appointment as a 2012 Beef + Lamb New Zealand Ambassador Chef.

“This competition is always extremely close.  It is great to see so many restaurants and cafés in the Central Otago & Lakes District area showcasing one of New Zealand’s favourite and most important products so well.  The Golden Lamb Awards celebrate the success of all those involved in producing New Zealand lamb and are keenly contested, raising the bar each year,” says Rod Slater, CEO, Beef + Lamb New Zealand Inc.

The results were announced at the 2012 Golden Lamb Awards on Friday evening, at the Upper Clutha A & P Show, during which prizes also went to the farmers and processors producing the most tender, tasty lamb in New Zealand.    The winning restaurant receives a certificate and Magnum of Mt Difficulty 2010 Pinot Noir.

http://www.beeflambnz.co.nz/index.pl?page=lamb_of_the_year&m=459

Twenty finalists from across the nation have their hopes set on taking out the Grand Champion Award at the 2012 Glammies competition, which aims to find New Zealand’s most tender and tasty lamb.

A handful of first time finalists have made the cut and are aiming to outshine the experienced few who have been in this position multiple times.

The finalists were determined from a record 150 entries, after an extensive testing process at Carne Technologies.

Carne Technologies project manager, Tracey Cummings, says the tests they run mimic attributes consumers experience when eating New Zealand lamb.

“We analyse the eating quality of each lamb entry, based on tenderness, colour and succulence as these are important factors for the consumer,” says Tracey.

The final showdown, in the form of a taste test, will be held at the Upper Clutha A & P Show in Wanaka on Friday 9th March.

Twenty lamb legs will be tasted by a panel of judges including 2011 Supercross World Cup Champion Sarah Walker, 2012 Beef + Lamb New Zealand Ambassador Chef Ben Batterbury and Chief Judge & Invercargill chef Graham Hawkes, alongside a mystery guest judge.

The 2012 Grand Champion will take home a cheque of $2000 and the Glammies Grand Champion Trophy, with the winning retailer awarded the 2012 Champion Meat Retailer trophy.

2012 Glammies Finalists

Class 1 – Dual Purpose

• Don Morrison, Gore (Growbulk) processed at Alliance Mataura
• Patrick Sherriff, Gisborne (Perendale/Coopworth) processed at Silver Fern Farms Takapau
• Pete Swinburn & Bruce Isefs, Waipukurau (Composite/Perendale) processed at Silver Fern Farms Takapau
• Roger & Allison Thomas, Tuatapere (Perendale Texel X/Perendale) processed at Silver Fern Farms Finegand

Class 2 – Dual Purpose X Terminal

• James Crutchley, Palmerston (Texel Romney X/South Dorset Down) processed at Blue Sky Meats
• Robert & Rosemary Gardyne, Winton (Perendale Texel X) processed at Alliance Mataura
• Colin Lockhart, Lawrence (Romney/Texel Suffolk) processed at Alliance Mataura
• Hamish Pavey, Christchurch (Romney/Suffolk Texel) processed at Silver Fern Farms Fairton

Class 3 – Composite/Crossbreed X Terminal

• W & L Black, Riverton (Textra/Texel) processed at Alliance Mataura
• Graeme Dodd, Tuatapere (Texel Romney X/Texel) processed at Alliance Mataura
• Sarah Rodie, Amberley (Texel X/Texel) processed at Harris Meats
• Murray & Jan Wards, Gore (Textra/Textra Suffolk) processed at Alliance Mataura

Class 4 – Open

• Graham Clarke, Gore (Romney/Romney) processed at Silver Fern Farms Finegand
• William Oliver, Te Kuiti (Perendale Romney X/Landlord Romney) processed at Silver Fern Farms Waitotara
• Brian Thomson, Mosgiel (Perendale/South Suffolk Texel) processed at Silver Fern Farms Finegand
• Matt Wyeth, Masterton (Highlander/Primera) processed at Silver Fern Farms Takapau

Class 5 – Retail

• Harris Meats, Cheviot (Murray Downs)
• Harris Meats, Cheviot (Murray Downs)
• Progressive Enterprises Ltd, Countdown South Island
• Progressive Enterprises Ltd, Countdown South Island

To kick off 2012, we will stage the Golden Lamb Awards (aka the Glammies) – an event which has grown exponentially since its inception in 2007. 2012 has seen 140 entries, the highest by far to date. This positively reinforces that farmers support the contest and what it stands for in terms of finding the most tender, tasty lamb in the country.

We regularly remind people that our New Zealand beef and sheep farmers are guardians of the land who hand their skills down through the generations. The result is top quality lamb – tender, succulent and full of flavour – which is able to command the premium it so deserves.

Conversely, we understand that higher than ever lamb prices are discouraging the New Zealand shopper from buying, so the challenge for us at Beef + Lamb Inc is to reposition lamb in New Zealanders’ minds over the long term. That will take time and it will take money.

We know lamb still holds a nostalgic place in Kiwis’ hearts and it’s a product everyone loves when they have it – being so full of natural flavour and originating from the lush pastures New Zealand’s temperate climate produces. The no added hormones, additives or growth promotants attribute remains a real marketing advantage both here and abroad.

Our biggest challenge is to ensure lamb is seen as THE choice for special occasion meals. The meal ideas we have been promoting through mEAT magazine have been a great starting point and the feedback from the 200,000 copies printed has been resoundingly positive. People want to be reminded of reasons and ways to use lamb for celebratory occasions.

Until now, we’ve had two products which sat side by side as everyday options. The goal now is for red meat to take hold of two distinctive meal occasions – beef as the everyday and lamb as the special.

Alongside this challenge is the constant need to respond to misleading information which is portrayed through the media and then spreads in an instant through the social media phenomenon, which is growing by the day.

The “save the planet” mantra has become as much about ‘trending’ on twitter or people gathering ‘likes’ on facebook, as it is about fact.

History tells us the importance of ensuring robust, factual information is available alongside this misleading, emotionally-driven hype. Positive public relations will continue to be a key focal point for us.

We’ve recently launched ourselves on Twitter and, although I had reservations at first, I am now convinced being absent from this form of digital media would be doing ourselves a huge disservice. How else can you connect directly with people who are complaining about prices, or asking for cooking tips? Where else can you literally butt in on a stranger’s conversation about dinner and say “actually you should try lamb kebabs on the BBQ tonight” in a helpful and socially acceptable way?

The online arena is an exciting and limitless opportunity we’re looking to maximise in the coming year. The possibilities are endless: iphone apps, QR codes, twitter… remembering that our customers are becoming increasingly accessible to us at point of purchase and are hungrier than ever for inspiration and direct contact.

Finally, though, I must pay tribute to a very traditional event which has been great for beef in this country. 2012 will mark one decade of the Steak of Origin competition.

From small beginnings as a pilot competition in Northland, the Steak of Origin has grown into a highlight on the beef farming calendar and one which we look forward to every year. To mark this special occasion, we will be searching for the Producer of the Decade. Start looking back at your results as there will be points allocated for semi-finalists, finalists, class winners and Grand Champions over the years. The points will be added to any scored in 2012 to establish our Supreme winner.

Look out for your entry forms in the next week for more information. We predict this could be a very tight race!

Best wishes for 2012 and, as always, give me a bell anytime on 021 940 442 or email rod@beeflambnz.co.nz. And, if you’re on twitter, send us a tweet @beeflambnz !

Sixteen restaurants in Cromwell, Queenstown and Wanaka are set to do battle over lamb in the 2012 Lamb Dish of the Year competition. 

In a people’s choice-style contest, diners choosing lamb in any participating restaurant during February will be invited to assess the dish’s tenderness, taste, flavour harmonies and creativity.

Competition is expected to be tough.  Last year’s winners, Lombardi at Hotel St Moritz in Queenstown and Cromwell’s Feast Bar & Dining, are competing again, plus eight restaurants all scoring a perfect 100 in the inaugural 2011event. 

“I have a new team on board this year, and we are all relishing the challenge and creativity this competition brings.  With the broad international mix of guests here at St Moritz, this is a terrific opportunity to keep the spotlight on NZ lamb,”  said Avi Yochay, Executive Chef at Lombardi. 

Joining them are six new restaurants also eager to show what they can do with New Zealand lamb.  The dishes going head-to-head use a variety of lamb cuts, including pan-seared rack, marinated rump and slow-cooked shoulder; even belly and sweetbreads feature.

“The creativity and talent of these local chefs paired with the best lamb in the world makes for a gastronomic month for those in Central Otago and the Lakes District during February,” said Rod Slater, CEO, Beef + Lamb New Zealand.

The competition heralds the final of the Golden Lamb Awards (aka Glammies) at the Upper Clutha A & P Show on Friday 9th March.  “Everyone, from paddock to plate, plays a vital role in producing top quality New Zealand lamb.  The Golden Lamb Awards and Lamb Dish of the Year celebrate the heights reached by those at the top of their game,” said Slater. “And the diners win too.  Not only do they enjoy a great lamb dish, they go into the draw to win a magnum of Mt Difficulty Pinot Noir; the perfect complement to the best New Zealand lamb.”

The winners will be announced at the Golden Lamb Awards on Friday 9th March 2012 at 5pm.

Participating restaurants:

Cromwell/Bannockburn

• Armando’s Kitchen, 71 Melmore Terrace, Old Cromwell
•  Carrick Winery & Restaurant, 247 Cairnmuir Road, Bannockburn
• Feast Bar & Dining, 7 The Mall, Cromwell
• Wild Earth Restaurant & Tasting Room, Goldfields Mining Centre, SH6, Cromwell

Queenstown

• Captains Restaurant, The Mall
• Lombardi Restaurant at Hotel St Moritz, 10-18 Brunswick Street
•  New Orleans Hotel, 27 Buckingham Street
• Pier 19 Restaurant, Steamer Wharf
• Prime Waterfront Restaurant & Bar, 2 Rees St
• Roaring Megs, 53 Shotover Street
• True South Dining Room, The Rees Hotel, 377 Frankton Road
• threesixty, Cnr Lake & Beach St

Wanaka

• Botswana Butchery, 33 Ardmore St, Post Office Lane
• Luggate Hotel, 60 Main Road, Luggate
• Relishes Café, 1/99 Ardmore St
• The Grill Restaurant at Lake Hawea Hotel, 1 Capell Ave, Lake Hawea

One of New Zealand’s fastest females on a bike, 2011 Supercross World Cup Champion, Sarah Walker, will judge the 2012 Beef + Lamb New Zealand Ltd Golden Lamb Awards (aka the Glammies) in Wanaka on March 9.

The competition, sponsored by Pfizer Animal Genetics, aims to find the best lamb New Zealand farmers and retailers have to offer.

A record number of entries have set a precedent this year. Nearly 150 entrants are eagerly waiting to hear if they are one of the 20 finalists going through to the ultimate taste test at the grand final held at the Upper Clutha A & P Show on March 9.

Sarah says she is looking forward to judging the awards, especially as it gives her the opportunity to taste plenty of a favourite food.

 “I can’t wait to sample some of New Zealand’s most raved about product, it’s a privilege,” says Sarah, who is currently training hard for the London Olympics later this year.

Sarah will join Head Judge, Invercargill Chef, Graham Hawkes and 2012 Beef + Lamb New Zealand Ambassador Chef & Executive chef at The True South Dining Room, Queenstown, Ben Batterbury.

The competition is supported by processing plants across the country including: Alliance, Ashburton Meat Processors, Auckland Meat Processors, Blue Sky Meats (NZ) Ltd, Cabernet Foods, Harris Meats, Land Meat NZ Ltd, Silver Fern Farms, Taylor Preston and Wilson Hellaby.

For more information about the Glammies, visit www.beeflambnz.co.nz

Hi everyone,

Last month January kicked off with a great start coming home from a short break over Christmas and New Year into a bit of a swimming camp with the QE2 Swim Club before going down to Canterbury Champs held in Dunedin. Training over the 3weeks I clocked up 145km which was mainly endurance based.

Canterbury Champs started on the 25th running through to the 29th. I swam in open able bodied events.. I raced in 50 and 100 back, 50 and 100 breast, 50 and 100 free and 50 fly. My racing all went well for where I was at in my build up and finished all my races within the 3% margin of my PB.

I came home and have carried on with a bit of an easier week and building through to my next race, Central Swimming Champs being held in Hamilton. This is trials for qualifying for the Paralympics later in April in Sheffield.

On 9 February I have the Halberg Awards where I am a finalist in the Disabled Sportsperson category. So make sure you tune into Sky Sports 2 Thursday 9 February to watch the Awards. The next day I head down to Hamilton for the Central Swimming Champs.

News on website; has been delayed for a couple of weeks before going live, will have it up and running as soon as possible!

Look forward to keeping you updated soon.

Soph X