We look at what Sacha Bond is eating to prepare herself for her upcoming world record attempt.
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In the quest to increase your iron levels, there are plenty of options on the table. However, good old-fashioned food is a stand-out and the path to optimal health often leads us back to the basics – the food we put on our plates.
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We recently caught up with Ambassador Chef, Cameron Davies who is the owner/operator of The Fat Duck in Te Anau. Cameron was in Christchurch working with the kitchen team at Te Pae developing a menu for the Beef + Lamb New Zealand Awards.
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When we move, regardless of whether you’re running a marathon or chasing around after small children, iron’s role as an “oxygen shuttle” becomes even more important. Our breathing rate increases to allow our hard-working muscles to receive more oxygen. In a nutshell, you need enough iron to transport the oxygen from A to B.
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We’ve all heard the message to get our 5+ a day (plot twist: it’s now technically 7+ a day for Kiwi adults!). However, the majority of Kiwi adults still aren’t getting enough fruit and vege each day.
The Beef + Lamb Ambassador Chefs were recently offered an invaluable opportunity by ANZCO Foods, to learn more about the journey that beef and lamb takes from the farm to the fork.
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Young Ambassador Chef finalist, Lyall Minhinnick, along with community group Health Through The Marae, join Peter Gordon at Homeland Community Day.
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Beef + Lamb New Zealand loved being part of the New Settlers Family & Community Trust (NFACT), Afghan Women Community Day at Peter Gordon’s Homeland.
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Are our tamariki aware of where the food they eat at each meal originates from, who grows it and the journey of kai from paddock to plate? Farmer Time is an exciting educational programme connecting students directly with their own farmer or grower to learn more about food production.
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This World Iron Awareness Week we are asking the public is low iron holding you back, and could it be the reason you’re not feeling your best? Here’s the what, why, and how and a few tips to help you feel your best.
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If you’re hesitant to dip your toes into the world of cooking secondary cuts and offal, a great first step is heading to the professionals!
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The impact of food production on the environment is of growing interest for us all working within the New Zealand food system, whether you are a health practitioner, educator or food industry stakeholder. Here’s a look at one of the ways the industry is looking to tackle emissions on-farm.
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To celebrate International Women’s Day we spoke to Meat Industry Association CEO, Sirma Karapeeva about her role, the need to challenge assumptions, and champion women in the industry.
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From pineapple lumps to pavlova, New Zealand cuisine has its own blueprint. But thanks to a collaboration between AgResearch, a top development chef, and Beef + Lamb New Zealand, we’ve been able to apply Artificial Intelligence to inspire new burgers with unique flavour combinations and indigenous New Zealand ingredients.
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Views, News, and Something to Muse is a regular blog from Kit Arkwright, CEO of Beef + Lamb New Zealand – the consumer marketing body for the beef and sheep industry.
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McDonalds have pulled the Kiwiburger from their menu yet again, but we’ve got three KiwiBurger recipes that you can make at home!
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Views, News, and Something to Muse is a regular blog from Kit Arkwright, CEO of Beef + Lamb New Zealand – the consumer marketing body for the beef and sheep industry.
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Cromwell butcher, Jayne McMillan, spoke to Rural Exchange Today's Dominic George about the launch of the ‘She Looks Like Me’ Aotearoa campaign.
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Views, News, and Something to Muse is a regular blog from Kit Arkwright, CEO of Beef + Lamb New Zealand – the consumer marketing body for the beef and sheep industry.
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Christmas is fast approaching, and with the various restrictions Kiwi’s are under around the country, we wanted to spread some Christmas cheer and share some stress free and delicious Christmas recipe ideas from our very own Beef + Lamb Ambassador Chef, Norka Mella Munoz.
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