2010 beef and lamb Ambassadors

Mat McLean is one of only a handful chefs who have achieved Beef + Lamb Ambassador status for an outstanding three years in a row.  Mat trained at Waikato Polytechnic, before travelling and working overseas.  In 2005, Mat returned to Hamilton and opened Palate, where he was promptly voted best chef in the Waikato Times Readers’ Choice Awards, and in 2007 was a regional finalist in the prestigious Cuisine magazine Restaurant of the Year awards.  In addition to his restaurant, Mat donates his time and expertise to local charity events and is passionate about promoting the Waikato region.

Mat's Dish

Herefore Prime eye fillet with braised short rib, watercress, mushrooms and truffle jus.

Hospitality is in the blood for Stephen Barry.  Stephen realised his passion for great food at an early age, being born to restaurateurs in the Bay of Plenty. Loyal to the region, Stephen started his career at Aorangi Peak in Rotorua before moving to Baywatch and Harbourside in Tauranga. In 2007, Stephen opened his own restaurant, Mount Bistro, in Mt Maunganui where he places a strong emphasis on supporting local producers and suppliers. Stephen’s strive for excellence is evident in the number of awards won in the past few years and being awarded the Beef + Lamb Ambassadorship for the third time.

Stephen's Dish

Lamb rack encrusted with z'atar, with a confit of lamb belly, radical kumara mash, asparagus and Greek yoghurt, and a fennel tarte tatin.

Zimbabwe-born Lovemore Kambasha trained in Catering and Hotel Management in his native country, before spending seven years in Botswana, where he particularly enjoyed the exposure to international chefs, cuisine and gastronomic cooking.  He decided to broaden his culinary horizons by moving to New Zealand with his family, settling in Whakatane and taking up the position of Head Chef at the Wharf Shed Restaurant, where he relishes the opportunity to use as much fresh and local produce as possible. 

Lovemore's Dish

Grilled eye filled served with glazed baby turnips, vegetable mat, vanilla pea and potato parcel, and a herb beetroot air.

Darren Wright began his cooking career as a kitchenhand in Akaroa, primarily to avoid going into commercial fishing with his father!  After completing his training at Christchurch Polytechnic, Darren moved to the Crowne Plaza in Christchurch, where he won the 1999 SPHC Junior Chef of the Nation title.  Darren has also won the South Island Chef of the Year title two years in a row, and competes regularly in the NZ Culinary Team.  Darren and his wife Leanne have recently sold their award-winning restaurant, Harbour 71 in Akaroa, but continue to run a catering/private dining business under the same name. Darren is also working as Head Chef at the Bangalore Polo Club (formerly the Viaduct) in Christchurch.

Darren's Dish

Lamb rump with crumbed lamb sweetbreads, fondant potato, buttered peas and a broad bean puree with tomato salt.

Jonny's passionate, no-nonsense approach to cooking during his 18 years in the hospitality industry has brought him success both locally and internationally.   Having spent many years working his way around the world, Jonny returned to Christchurch to open his own restaurant, Restaurant Schwass, in October 2007. Since that time the restaurant has received numerous accolades, including being named Christchurch Finalist in the Cuisine Restaurant of the Year awards two years in a row.  Jonny also writes for Dish magazine and is a regular guest on national and local radio.

Jonny's Dish

Board of Beef:  Grilled ox tongue with leeks and mustard; roasted sirloin with beetroot salad; and smoked brisket with heirloom beans.

Logan McPherson has come up through the ranks the hard way.  With no formal culinary training, he has been fortunate to learn his craft from experienced and talented chefs, including Mark Lane at High Tide Waterfront Restaurant in Dunedin, and Beef + Lamb Platinum Ambassador, Michael Coughlin, from Bell Pepper Blues in Dunedin.  Logan's accolades include being on the High Tide team when it won the regional division of the Corbans wine and food match competition, as well as being a finalist in the Best Lamb Dish in the Hospitality Association of New Zealand Awards for 2009. 

Logan's Dish

Beef rib-eye with saffron confit, beetroot shiraz jelly, miso mayonnaise, mushrooms and fennel, and beef jus.