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Merino Lamb – beyond the wool

A unique product with a very exclusive supply, Cardrona Merino lamb is bringing the pride of the high country in the south to Plate of Origin. Nosh and Bracken Restaurant will be using Cardrona Merino lamb as one of their hero Otago ingredients in their Plate of Origin dish and will be paired with Bracken Larder Quince Puree – a hard to beat combo.

Merino lamb is nothing like your regular chop. The sheep are grazed on the high country in the south, on a diet of mainly native grasses. The combination of a unique diet and the terrain the sheep are run on, results in a texture and composition of meat far different to what you’d expect from your average lamb.

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Cilantro Goat’s Cheese

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One of the hero ingredients in the Plate of Origin 2016 dish by Chim Choo Ree and The Strong Room is Cilantro Cheese, and although it’s a small business it sure stands tall with it’s unique design and taste. 

The brainchild of Jenny and Monica, Cilantro Cheese is the what happens when you combine two scientists and a gift of cheese making kit for Christmas! Specialising in goat and sheep’s milk cheeses, the duo were both working at AgResearch until seven years ago, when circumstances meant less time at work and more time getting out the cheese-making gift Jenny had received for Christmas.

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