Starting solids alongside your baby’s milk feeds (complementary feeding), can be an exciting time for parents - watching their little one’s eyes widen, hands clap and facial expressions change as they are introduced to the complete unknown. But where do you start? And what foods are important to include in their diet?
Read MoreIron deficiency is recognised by the World Health Organisation as the most common and widespread nutritional disorder in both the developing and developed world. It affects 30% of the global population with 40% of pregnant women and 42% of preschool children estimated to be anaemic.1 Our in-house Registered Nutritionist, Fiona Windle casts the spotlight on the importance of iron for young children in light of this year’s World Iron Awareness Week campaign.
Read MoreIt can be hard enough feeding the adults and older children of a household, let alone a baby or toddler. Our Registered Dietitian Katrina Shepherd takes a look at how you can change up a recipe for the youngest members of your family.
Read MoreLove Food Hate Waste have kindly allowed us to share their great summary of eight reasons you should seriously consider nose-to-tail eating. One of the reasons is of course reducing food waste.
Read MoreThere has been a lot going on behind the scenes at Pita Pit recently. A tasty collaboration of meaty proportions to be exact!
Read MoreAuckland University dietetic student Daniel Bahg started his placement with Beef + Lamb New Zealand during the COVID-19 lockdown. He shares his thoughts on his time with us.
Read MoreWe’ve pulled together a beginner’s guide to preparing and cooking offal.
Read MoreOur Dietitian Katrina Shepherd takes a closer look at the benefits of bone broth.
Read MoreWe look at why New Zealand chefs have been proudly embracing the nose-to-tail philosophy for decades.
Read MoreRegistered Nutritionist Regina Wypych looks at the nutritional benefits of offal.
Read MoreEmbracing nose-to-tail eat can be daunting for some. Here’s a quick guide to easing yourself into offal.
Read MoreButchering an animal is so much more than prime cuts. We talk to butchers to get their perspectives on nose-to-tail.
Read MoreHere’s a look at the rich history of nose-to-tail eating in New Zealand.
Read MoreNational Lamb Day is always a great excuse to invite friends or family around and cook up an epic lamb feast. Having just come off the back of the Covid-19 lock down we were eager to share our National Lamb Day celebrations with our grandparents, whom we had not seen for over 3 months.
Read MoreThe humble lamb shank has officially been voted New Zealand’s favourite lamb cut in the Great Kiwi Lamb-Off which was run in celebration of National Lamb Day, which took place yesterday. Following seven hotly contested rounds – which received a whopping 22,000 votes – the shank was awarded the coveted title.
Read MoreFiona Windle looks at the impact of COVID-19 on our global food system, which has been under immense pressure to maintain food production and distribution in light of the challenges faced during the pandemic.
Read MoreNo roast lamb is complete without a traditional mint sauce and Ambassador Chef Norka from Mangapapa Hotel, has the perfect recipe to take your roast lamb to new heights!
Read MoreFor many Kiwis, lockdown provided a chance to practise a new skill. However, for Kiwi sheep farmer Garth Coleman and his daughter Lucy Coleman, they took a newly acquired skill one step further by creating remarkable images out of the sheep they care for.
Read MoreIt’s been a tough time for the restaurant industry, but it was heartening to see so many chefs cooking in the their kitchens at home during the Level 4 lockdown. We’d love to share some easy lamb recipes you can cook at home from our chef community.
Read MoreThis National Lamb Day is like no other, especially for the Hospitality Industry. From what we have seen over the last few weeks, lamb is not only a stalwart of our nation, but is firmly back on restaurant menus, be it for dining in or a contactless takeout. So what do our chefs find so special about working with New Zealand lamb?
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