Our first TE MANA Challenge was held last year and was a great success we had a great amount of chefs enter for our first ever competition.
The final was held on the 19th November 2018. Our five finalists were Conor Godfrey from Royal Garden Hotel, Luis Freitas from Caravan, John Skotidas from Mazi, Pablo Fernandez from Celeste & Victor Gerard from Bagatelle.
The finalists battled it out in front of a live judging panel to win a once in a life time trip to New Zealand as part of our Antipocurean Tour 2019. The winner of the TE MANA Challenge 2018 was John Skotidas from Mazi.
We proudly supplied Pure South lamb to the Craft Guild of Chefs Culinary team that was participating to the UK major foodservice exhibition.
Chef Chris Basten and his team cooked the following dish: NZ lamb, roasted saddle, slow cooked neck, Pearl barley and mushroom risotto, Wild garlic and lamb fat emulsion, Sand carrot puree
Te Mana lamb has a different type of fat, an intramuscular fat, higher in Omega-3 and finely marbled on a micro-scale.
The unique combination of new breed, rearing location and conditions, farming practices and finishing grazing on chicory herb pastures for 30 days, has led to naturally high levels of healthy Omega-3 and polyunsaturated fats.
It is a new taste experience with its delicate, clean and tender texture. Te Mana lamb is free range and grass fed.
When Simon Hulstone popped up at John Lewis’ Rooftop Garden on London’s Oxford Street, it didn’t take long for critics and customers to start raving about it.
Simon chose Pure South Lamb for his Crispy New Zealand Lamb dish with capers, stem broccoli, lovage, curd and roast garlic pepper.
Simon said: “we used a single muscle leg cut, which we braised down, and then spiced up with some cumin, coriander, ginger, and some of the cooking liquid. When cooked, you get satisfying crispy crunch on the outside, with tender, flavoursome lamb in the middle”.
Check out our videos to know more about our cooperative, Alliance and it's Pure South products
Lamb fillet cooked medium well, hob smoked Aubergine puree. Fried Aubergine baste with miso reduction paste, on top of that is the braised and shredded lamb shoulder finished with lamb jus parsley, crispy shallots & silver skin onions ( blanched ) and button onions (sous vide and charred ) . A lamb jus and a green chives oil inside the button onions - by John Skotidas, Mazi
We are passionate about what we do and always keen to share it with you! Don't hesitate to contact us if you want us to do a demos, trainings or masterclasses email@example.com