Opening a restaurant is a significant undertaking in the best of times, let alone amid a global pandemic. But as Paddock to Plate Waikato’s Master Chef and 2020 Beef + Lamb Ambassador Tejas Nikam says, food is meant to be enjoyed together and seeing people enjoy his food makes it all worth it. Julia Gardner reviews the grand opening of Hamilton’s newest steakhouse.
Read MoreKatrina Shepherd looks at why mince literally gives you more, in fact, the biggest protein-bang for your buck.
Read MoreA coalition of champions from across the food supply chain have come together with a goal to halve food waste by 2030.
Read MoreYou wouldn’t seek legal advice from an electrician, nor would you seek dental advice from a school principal…so why do people seek nutrition advice from unqualified influencers? Our Registered Dietitian Katrina Shepherd takes a look at the rise of influencers, the danger they pose and what you can do about it.
Read MoreAs World Iron Awareness Week kicks off today, Beef + Lamb New Zealand are joining the growing number of calls for the government to conduct new national nutrition surveys, with the most recent in 2008 for adults, and 2002 for children.
Read MoreNow in its seventh year, 2020’s World Iron Awareness Week will focus on babies and toddlers in particular, whilst also sharing relevant information for all vulnerable groups including women, and providing practical information on the importance of healthy iron levels for everyone.
Read MoreStarting 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.
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