B+LNZ Ambassador Chef showcases NZ lamb
B+LNZ Inc, who are responsible for the domestic marketing of New Zealand beef and lamb and work closely with B+LNZ Ltd, has been recognising New Zealand’s top chefs for almost three decades through their Ambassador Chef Programme
The aim is to ensure Kiwis value and celebrate the place of grass-fed New Zealand beef and lamb as part of their diets.
New Ambassador Chefs are appointed every two years, and in their role, they help tell the paddock-to-plate story through their menus.
Recently, Beef + Lamb Ambassador Chef Chetan Pangam, the Executive chef at One80 restaurant, unveiled his latest creation for the ‘Burger on a Plate’ competition as part of this year’s Visa Wellington on a Plate (WOAP) festival.
Renowned for his Beef Wellingtons and last year's WOAP-winning Indian-inspired chicken Ros Omelette Pao burger, Chetan Pangam has turned his culinary talents towards honouring lamb for this year’s festival burger.
His creation features Lumina lamb, a key ingredient in many of the dishes at One80, and includes a Galouti (an Indian delicacy meaning ‘melt-in-your-mouth’) lamb patty, pulled lamb Supreme shoulder filo cigar, lamb fat ‘snow’, ghee, coriander, mint labneh, and chicory, all nestled in a croissant bun. The burger is served with a side of gunpowder podi (a coarse spice mix) fries.
Chetan’s humility and passion were evident as he spoke about the honour of being a B+LNZ ambassador chef.
"I feel very proud and grateful to be an ambassador chef for B+LNZ, as New Zealand beef and lamb play such a pivotal role on our menu.
"I love showcasing the work our farmers carry out to both our local and international guests".
His dedication to quality ingredients is evident as he explains the inspiration behind his lamb burger. He emphasised the significance of chicory in the lamb’s diet, attributing the soft, tender texture of the meat to this special ingredient. Chicory even features as a centrepiece on the tables in the restaurant, allowing diners to experience its fresh, earthy flavour firsthand.
"Grass-fed beef and lamb have been integral to my menus since day one", Chetan says.
"In my 23 years in New Zealand, I have consistently been amazed by the flavour profile, taste, and consistency of our beef and lamb".
Chetan is not alone in celebrating the best NZ has to offer with lamb- and beef-based burgers making up 102 of the options for hungry Wellington diners as part of the WOAP Festival.
Activities like the ambassador chef programme is one way B+LNZ is working across a range of areas to build trust and reputation with the wider public, in response to farmers asking us to tell their stories.
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