Two generations of Ambassador Chefs cooking at Moxie Restaurant
New Zealand beef and lamb took centre stage at Moxie Restaurant in Auckland as two generations of Beef + Lamb New Zealand Ambassador Chefs came together for a special Ambassador Series dinner celebrating great produce, provenance and the value of collaboration.
James Bratton and Rex Morgan.
Newly appointed Ambassador Chef James Bratton hosted his first Ambassador Series dinner, welcoming Platinum Ambassador Rex Morgan, who has been part of the programme for 25 years.
For James, cooking alongside Rex was a great honour and an opportunity to learn from one of the programme’s longest-serving chefs. Having spent several days together in the kitchen, James enjoyed hearing more about Rex’s career and watching him work.
“Having Rex here has been very daunting because he’s a big, big boy on the scene,” James joked. “But he’s been very good. He’s put me at ease.”
The pair were looking forward to combining their skills and showcasing the quality of New Zealand beef and lamb, with James keen to deliver an experience that would really impress guests.
The response was certainly encouraging, with the dinner selling out in less than 48 hours. James said the speed of the sell-out was a welcome surprise and reflected the strength of local support, which he found humbling.
James and Rex in the kitchen at Moxie Restaurant.
Why chef collaborations matter
Beyond the dinner itself, James sees chef collaborations as an important opportunity to learn, grow and challenge established ways of working.
He explained that owner-operators can become quite “landlocked” in their own kitchens and routines. Working alongside other chefs brings fresh influences, introduces different approaches and creates opportunities to explore new styles of cookery.
For Rex, the collaboration was equally appealing. Returning to the Ambassador Dinner Series after a few years away, he felt James was an ideal chef to work with. While the pair share similar styles, each brings individual tastes and perspectives to the kitchen.
Rex also praised James’s classical training, saying it was clearly reflected in his food. The setting at Moxie brought a touch of nostalgia, reminding Rex of his time at Boulcott St Bistro, one of the iconic Wellington restaurants he ran during his long culinary career.
Lamb rack, caesar salad and black olive.
Provenance from paddock to plate
Despite their different stages in the Ambassador Chef programme, the pair share a strong belief in the importance of provenance when creating a menu.
“Knowing where your beef and lamb comes from is hugely important because then you’ve got a story to tell,” James said. “You know the origins of it, you know how it was raised. It becomes the complete picture from paddock to plate.”
Rex agrees that provenance goes beyond where the meat comes from to include how it has been raised and treated.
“It’s the lay of the land, it’s like wine,” he said. “Just knowing where it comes from and more how it was treated, you sleep easy at night.”
Connecting chefs, producers and the finished dish has been central to Rex’s 25 years as an Ambassador. He recalls a time when farmers would see their livestock leave the farm but rarely get to experience how the product was ultimately prepared and served. Dinners like this offer an opportunity to see that journey come full circle.
“They can see the full journey of it,” Rex said. “They go, ‘I never thought of that.’”
Smoked lamb rump, truffle, parsnip and mushroom.
Throughout the evening, the chefs showcased New Zealand beef and lamb alongside local ingredients, with each dish reflecting their individual styles and culinary journeys. The menu featured lamb raised on the Canterbury Plains and James’s famous Beef Wellington, while Rex drew inspiration from dishes he has created throughout his career.
Specially created cocktails complemented the beef and lamb dishes, adding to the celebratory atmosphere. While James and Rex were in the spotlight, the evening was also a testament to the wider team, with the kitchen and front-of-house staff working together to deliver the experience.
The collaboration highlighted the enduring value of the Ambassador Chef programme. While James is at the beginning of his journey, Rex has spent a quarter of a century championing New Zealand beef and lamb. Both share a commitment to respecting great produce and showcasing the people and places behind it.
For James, the dinner was an opportunity to learn from an experienced chef, exchange ideas and bring fresh perspectives into his own kitchen. For Rex, it was a chance to share his knowledge, return to the kitchen and celebrate the next generation of culinary talent.
Together, they demonstrated what the Ambassador Chef programme is all about - bringing chefs together to share knowledge, inspire new ideas and champion New Zealand beef and lamb, from the farm to the plate.
Get a taste of James’s cooking at home with his recipes on recipes.co.nz.