Cooking for Samin Great to be back at my blog after a busy few months. So what’s new?
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Lunch at Mount Difficulty Kirsty Newton writes of her visit to Mt. Difficulty, one of New Zealand’s best known vineyards and restaurants. Cruising through the golds and greens of Central Otago
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The Provenance Lamb Shoulder Labelled on our site as the “Oyster shoulder”, this is a wonderful cut of meat, tender and lean with the fore-shank, shoulder bone and blade still
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With the launch of Tourism Central Otago 2017 Eat.Taste.Central promotion in September, it made a great deal of sense for Provenance Lamb to be represented as a locally farmed and
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I don’t know about you but as soon as I see the first blossom popping out on the trees and smell that earthy first lawn cut in the spring, my mind automatically goes into barbecue mode. Not snags or chicken drums (even though this is a mandatory consideration), I’m talking about meat - lamb in particular! Big pieces, lovingly and gently cooked encapsulating deep flavours that typically roasting in the oven will never give.
ContinueI never contemplated that I could willingly sit through a seven hour presentation on soil and its meaningfulness when it comes to farming livestock. What does cheffing have to do with farming? A lot, as it turns out. It's to do with origins - the provenance of our offering...
ContinueThis dish is a quick go-to, that doesn’t require a lot of complex components but is a real crowd pleaser for a starter or a main course. The lamb tenderloins or often referred to as fillets weigh around 90 grams each and require no trimming and therefore are pan ready straight out of the pack.
ContinueWhen you have been cooking as long as I have you start to develop some strong views when it comes to food. One of the things I really like about my new role as Brand Ambassador for Provenance is the opportunity to share that knowledge with others.
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