Record numbers of New Zealand’s top chefs from the Bay of Islands to Winton are finessing their entry dishes as they compete for the title of ‘Premier Master of Fine Cuisine’ in the fourth annual [...]
Food scientists in New Zealand are giving tough meat the love it deserves in a bid to add value for the red meat sector. Finding ways to enhance the tenderness of the toughest of New Zealand cuts of meat represents a substantial opportunity for the industry and its a task for a FIET programme.
Amy Jones and Ben Henry were named as the best young retail meat butchers in the nation following the 2016 Alto Young Butcher and Competenz Butcher Apprentice of the Year Grand Final at Shed 10 in Auckland.
John Loughlin was about to attend his first Red Meat Sector Conference in his capacity as chairman of the Meat Industry Association (MIA), when Allan Barber contacted him to find out what he sees as the major priorities for the organisation after his first two months in the role.