2009 beef and lamb Ambassadors

Most of Ian Garner’s early culinary career was spent in the lower half of the North Island, beginning with his training at Wellington Polytechnic.  After stints in Melbourne and Rarotonga, Ian returned to his home town as chef and co-owner of Petit Lyon in Wellington.  In 2000, Ian moved to the Wairarapa and held roles at the Martinborough Hotel and Alana Estate, before moving last year with his partner, Debbie Luen, to TopSail Restaurant in Whangarei.
Website: www.topsail.co.nz

Ian's Dish

Grilled beef fillet with green beans, mushrooms, braised shallots and red wine jus, with crisp bacon pieces and horseradish cream, stabbed with a kebab of garlicked NZ farmed Silvertrail snails

Sid Sahrawat is no stranger to awards, having been named Outstanding Chef of the Year in the 2007 Lewisham Awards, as well as Innovative Chef of the Year in the 2006 Lewisham Awards.  Originally hailing from India, Sid spent three years in the Middle East, before arriving in New Zealand in 2000.  He worked at The George in Christchurch before taking up the role of Executive Chef at The Grove two years ago.
Website: www.thegroverestaurant.co.nz

Sid's Dish

Eye fillet with Serrano ham and parsnip

This is Mat McLean’s second year in a row as a Beef and Lamb Ambassador. Mat boasts a career studded with awards and accolades, in particular being awarded best Waikato restaurant in Michael Guy’s Café magazine annual eating out guide, and being a regional finalist in the 2007 Cuisine magazine Restaurant of the Year award.  Mat trained at Waikato Polytechnic, before winning a year-long scholarship to England. On his return to to New Zealand he took up the position of executive chef of Otto’s Restaurant in Auckland.  In 2005, Mat returned to Hamilton and opened Palate, where he was promptly voted best chef in the Waikato Times Readers’ Choice Awards. 

Mat's Dish

Roasted rump of Hawkes Bay lamb with crisp shepherd’s pie and sticky lamb rib

Cooking is not the only creative interest Sam Pope excels in – his second passion is photography.  Although born in New Zealand, Sam moved to the UK when he was young, where he completed his schooling and received his culinary training.  On his return to New Zealand when he was 20, Sam took up a role at Café Globe in Wellington in its heyday, followed by a 5-year stint at the iconic Wellington restaurant, Logan Brown.  Sam then took time out to pursue his other interest as a freelance photographer, before the lure of the kitchen saw him take up the role of Head Chef at The Ambeli in 2006.
Website: www.theambeli.co.nz

Sam's Dish

Slow-braised lamb neck fillet with butter bean salad and salsa verde

Martins Weiss’s CV reads like a travel brochure.  Born in Switzerland, Martin spent his apprenticeship at a hotel in Zurich, and has subsequently worked all over the world on cruise ships, as well as spending time in the UK working in 5-star hotels; in all, a total of 21 different positions around the globe!  He then settled in Christchurch with his Kiwi wife and Maitre d’, Cindy, and together they opened Rotherhams 8 years ago.
Website: www.rotherhamsofriccarton.co.nz

Martin's Dish

Lamb duo:  lamb cutlets coated with mustard and herb crust, fondant potato, garlic and thyme confit and tomato provencale; braised lamb shank with ratatouille, parsnip crisps and lamb sauce

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. Many years and countless accolades later, he now runs his own restaurant in Akaroa, as well as competing regularly in the NZ Culinary Team.  Darren has also been awarded the title of South Island Chef of the Year in 2007 and 2008.

Darren's Dish

Beef fillet and braised short rib with truffled mushroom salad, horseradish galette, onion chips and beef jus