Beef + Lamb NZ Inc’s Ambassador Chef Ryan Tattersall, from Wellington’s Cobar Restaurant, cooked up a storm with the Te Papa team at the 2014 Red Meat Sector Conference.
Guests at the Maersk Gala Dinner had a selection of two superbly presented and mouthwateringly delicious dishes –Slow cooked lamb rump and pressed lamb neck with pistachio and dried cherry, roasted kumara, caramelised cauliflower puree, ruby chard, mint aioli and lamb jus or Prime angus beef fillet, braised shin and marrow, Jerusalem artichoke mousse, smoked garlic dauphine potato, pumpkin puree, crispy kale and red wine jus.
You can find out more about Tattersall and his style in this video and more about B+LNZ Ambassador Chefs here.
Be inspired! Have a great weekend.