Mr Ambassador blog archive

Slow cooked cuts for the summer menu – Lamb Belly Roulade

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Eat.Taste.Central promotion a win-win for Provenance Lamb

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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The butterfly leg – the new Sunday roast any day of the week this summer

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.

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There’s dirt and there’s soil – and it’s the difference that makes for great tasting food

I 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...

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So here goes for my first recipe…

This 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.

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For the love of lamb

When 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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