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Butterflied Lamb Leg with Pomegranate Salsa

When this dish hits the table, your guests will be WOWed! This butterflied lamb is a visual showstopper — a feast of colour and texture that only gets better as you eat. The yoghurt crust chars just enough to add depth and richness, while the pomegranate, cucumber and red onion salsa brings a burst of freshness and crunch. It’s a dish that delivers an explosion of flavour to match its stunning looks.2 Tablespoons natural yogurt2 Garlic cloves, crushed2 Tablespoons tomato paste1 Heaped tables...

Braised Beef Cheeks

Slow-cooked to perfection, these braised beef cheeks are melt-in-your-mouth tender and drenched in a rich red wine sauce, served over buttery garlic mashed potatoes. It’s the kind of dish that fills the house with incredible aromas and brings everyone to the table. Perfect for a special occasion or a cosy weekend meal, this recipe is all about deep flavour, simple ingredients, and satisfying results. Ingredients: 1.5kg beef cheeks Salt & black pepper (to taste) 2 tbsp olive oil 1 large on...

New Heritage Meat butchery brings a taste of provenance to Taupō

Taupō’s newest butchery, Heritage Meat, is rewriting the script for how we think about and buy meat. This isn’t just a place to pick up dinner - it’s about understanding the provenance, passion, and people behind every cut.For owner Huw Taylor, a Taupō local with deep Welsh roots, food has always been his passion. A self-described foodie, Huw has lived in New Zealand for more than 27 years, drawing on both his heritage and his love for culinary storytelling to create something truly spec...

Heritage Vintage Beef - The Inspiration

Nestled in the Basque Hills, between Bilbao and San Sebastian is Asador Extebarri, home to master chef Victor Argunzoniz (pictured).Argunzoniz cooks his entire menu exclusively over fire, on grills he designed himself. He is the true master of this craft. Every course is touched by either the heat, flame or smoke created from a variety of woods, sometimes all three.He has been celebrated by his global chef peers, bestowed with the Estrella Damm Chefs Choice Award in 2021. Asador Extebarri itself...

Heritage Beef & Blue Cheese Pie

Pie to die for. Plain and simple. A luxurious next level gourmet pie. Beef and Blue Cheese is my go to pie whether I’m in a service station and desperate, or making my own at home either for lunch, or a big boy to share at dinner.  If Blue Cheese isn’t quite your taste, Gouda and Emmental are very worthy replacements! Serve with a Kumara (Sweet Potato) Mash and maybe some smashed peas. Guarantee you can't eat this without making nom-nom noises..! This will work beautifully with a multit...

Celebrate the burger!

My first exposure to the flavour profile of the Galician style of beef we have now introduced to New Zealand was …….MINCE!Fair to say, it was a life-changing experience. Nearly twenty years later, the dream of introducing Kiwi foodies to meat from impeccably farmed older animals, that chefs across the globe consider to be truly exceptional, has become a reality. Our premium steak cuts can now be found in some of New Zealand’s very best restaurants and luxury lodges, and in the arsenal of s...