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 MoreDid you know that at seven months of age a baby needs more iron than their dad? Babies have high nutrient requirements (especially for iron) yet small tummies, therefore every bite counts. Nose-to-tail foods, namely offal, are great complementary, protein foods that can deliver a lot of nutritional goodness needed for optimal growth and development.
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 explore the benefits of nutritious foods for babies, and there might be some you don't expect.
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.
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