The countdown to the second-most important World Cup this month is on! Sixteen recipes from around the world have been entered, but only one can be crowned the world’s best beef or lamb recipe.
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A survey conducted by Beef + Lamb New Zealand, which received over 5,500 responses, suggests that pointed to many Kiwis are suffering from the symptoms often attributed to iron deficiency.
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Treat dad to something extra special this Father's Day. Whether it’s breakfast, a barbecue, breakfast in bed, or a hearty Sunday lunch, we’ve got all the Father’s Day recipes you need to make him feel like a king.
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Feeling tired and grumpy? Not been yourself recently? Constantly lacking energy or out of breath? These all sound like the result of a busy life, but dig a bit deeper and the answer could be in your blood. Specifically, how much oxygen is getting carried to your muscles, organs and brain, all comes down to having enough iron in the body, and why many young women in New Zealand are suffering as a consequence. Take the quiz to see whether you could be suffering from the symptoms of iron deficiency.
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Our latest episode in the Let’s Talk Food NZ podcast series casts the spotlight on the silent epidemic of iron deficiency in our teenage girls, where Ministry of Health data indicates a third don’t achieve their daily iron intake.
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Fatigue, lethargy, frequent infections and reduced resistance to cold. It may surprise you that these commonplace symptoms are often caused by iron deficiency and can be easily avoided by increasing your iron intake. Here’s some tips for how to do it.
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This week on What’s For Dinner? we’re cooking up Chelsea Winter’s delicious spaghetti bolognese recipe, crowning New Zealand’s best butcher, discussing whether meat has become a scapegoat by the media, exploring some special occasion meals, and giving our fans the chance to win dinner on us.
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Meat is all about context according to visiting Belgian Professor Frédéric Leroy. Joining us for our latest podcast, Professor Leroy, who has a background in microbiology, food science and human and animal well-being at Vrije University Brussels, discussed the history of meat and how perceptions of it have changed through time, seeking to answer the question ‘Is meat a scapegoat?’
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Kiwis love of roast beef and lamb, particularly for lunch on the weekend, is nothing new, in fact it’s part of our national identity and a source of p[ride for home-cooks and chefs alike.
With NZ Roast Day just around the corner we decided to take a look at some of our favourite traditional and modern roast options.
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With NZ Roast Day just around the corner we decided to take a look at some of the best beef and lamb cuts to use for a roast.
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This week on What’s For Dinner? we’re cooking delicious pulled-beef nachos, looking at some of the most underrated beef cuts, putting a healthy twist on the classic Kiwi pie, looking at how red meat fits into your weekly diet, and discussing the ins and outs of roasts.
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This week on What’s For Dinner? we’re slurping up beef ramen bowls, highlighting New Zealand’s award-winning steak, getting ready for an exciting chef collaboration, whipping up quick and easy meals, and giving a shout-out to New Zealand’s national butchery team.
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This week on What’s For Dinner? we’re getting stuck into lamb ribs, French food, and hearty casseroles. We’ve also covered a clever garlic-peeling trick and are highlighting a great initiative that seeks to get kids cooking in the kitchen!
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Add a little je ne sais quoi to the menu this Bastille Day with these recipes that all have French flair..
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This week on What’s For Dinner? we highlighted the not-so-humble Ultimate Kiwi Pie, voted on our favourite Fourth of July BBQ classics, served up the Almost All-Canadian Beef Sirloin Burger, and looked at shortages in iron supplements.
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This week on What’s For Dinner? we’ve put a winter twist on a Tuscan classic, served up some soul food, and looked at the immunity boosting value of beef and lamb.
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Soul food was born from the concept of creativity; doing the best that you can with what you have, and June is soul food month! This month we are embracing the rich, flavoursome and comforting American culinary heritage by using our New Zealand beef and lamb
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In front of a live audience of food writers, nutritionists, and dietitians five leading scientists and food industry figures, one leading NZ Herald journalist and a room full of passionate foodies answering the question: Does New Zealand-produced red meat have a role in a healthy and sustainable diet?
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This week on What’s For Dinner? we’re putting the spotlight on slow cooking, stir-fries, and carving legs of lamb.
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From meat-free Monday to Veganuary, there’s been a lot in the news recently about going meat-free or cutting down our consumption – whether it’s for health or environmental reasons. We take a look at why this might not be necessary.
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