Tips from the chef
Here is a selection of articles and information from 'The Point' as featured in Cuisine Magazine.
| Garnishing and Presentation Guidelines Barbeque Tips Lamb Culinary Terms Butterflied Leg of Lamb | The Versatile Rump of Beef Perfect Partners for Lamb The Evolution of New Zealand Cuisine |
Chefspeak
- New Zealand beef and lamb offer a superb starting point for designing a menu.
- One of the casualties of our frantic progress has been the loss of confidence and basic skills in the cookery of beef and lamb.
- On the recipe for capturing the flavour of beef and lamb.
- On spices and how to enhance the flavours of beef and lamb.
