Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search

 


A Kiwi Take on a New York Classic

June 2014

A Kiwi Take on a New York Classic

Put a Silver Fern Farms Porterhouse Steak in the hands of Matt Lambert, Kiwi chef-owner of The Musket Room in New York, and you have the makings of a magic dish.

The former protégé of top kiwi chef Michael Meredith left New Zealand with Meredith’s blessing to further a promising career. The results speak for themselves – Michelin-starred a record-breaking four months after opening last year.

His immediate reaction to the porterhouse steak from Silver Fern Farms’ new retail range of aged beef cuts? “It’s incredibly juicy and it’s been raised and selected the right way – you can tell it’s had a good life. I would put it with as few ingredients as possible to bring out its intensity and purity of flavour.”

It would sing with anything chargrilled or barbecued, such as zucchini or asparagus in summer, “but in winter you can’t go past steak and potato”, Lambert says. “A very loose, buttery potato mash – not like your mum’s – with 30 per cent cold butter whipped into 70 per cent hot potato.”

Herbs and edible flowers flourish in The Musket Room’s raised rooftop gardens (Lambert prefers “teenage” rather than micro garnishes for the increased flavour), and nasturtiums would be his pick to garnish.

Inspired by the classic American porterhouse steak (also known by some kiwis as sirloin), Silver Fern Farms’ new beef range is aged for at least 21 days and carries the Eating Quality System guarantee (1) which ensures consumers get great taste, tenderness and flavour every time. The name originates from the steak that was originally served to weary travellers with porter ale in taverns or “Porterhouses” across the US.

“This is a steak that is sure to satisfy all beef lovers. Each porterhouse is precisely trimmed and carefully aged. A narrow fat cover remains to ensure the perfect marriage of bold beef flavour and rich, creamy juiciness.”

ENDS:

© Scoop Media

 
 
 
 
 
Business Headlines | Sci-Tech Headlines

 

Gareth Morgan: The Government’s Fresh Water Policy – Revisited

Fresh water quality is the latest area to be in the sights of Gareth Morgan and his research organisation The Morgan Foundation... They found that the fresh water policy was a bit murkier than the Environment Minister let on. More>>

ALSO:

Interest Rates: RBNZ Hikes OCR To 3.5%, ‘Period Of Assessment’ Now Needed

Reserve Bank governor Graeme Wheeler raised the official cash rate as expected, while signalling a pause in rate hikes to assess the impact of moves so far this year. The kiwi dollar sank after Wheeler said its strength was “unjustified” and that the currency could have “a significant fall.” More>>

ALSO:

Fonterra: Canpac Site 'Resize' To Focus More On Paediatrics

Fonterra is looking at realigning its packing operations at Canpac, in the Waikato, to focus more on paediatric nutritionals... The proposed changes could mean around 110 roles may not be required at the site which currently employs 330. More>>

ALSO:

Scoop Business: Postie Plus Brand Gets 2nd Chance With Well-Funded Pepkor

The Postie Plus brand is getting a new lease of life after South Africa’s Pepkor bought the failed retailer’s assets out of administration and said it will use its purchasing power to reduce costs of stock and fatten margins. More>>

ALSO:

Warming: Warming Signs From State Of Climate Report

Climate data from air, land, sea and ice in 2013 'reflect trends of a warming planet' -- says the latest State of the Climate report, launched by U.S. and New Zealand scientists. More>>

ALSO:

Scoop Business: Embrace Falling Home Affordability, Says NZIER

Despair over the inability to afford a house is misplaced and should be embraced as an opportunity to invest in more wealth-creating activity, says the principal economist at the New Zealand Institute of Economic Research, Shamubeel Eaqub. More>>

Productivity Commission: NZ Regulation Not Keeping Pace

New Zealand regulators often have to work with out-of-date legislation, quality checks are under strain, and regulatory workers need better training and development. More>>

ALSO:

Get More From Scoop

 
 
Computer Power Plus

Standards New Zealand

Standards New Zealand
 
 
 
 
 
 
 
 
Business
Search Scoop  
 
 
Powered by Vodafone
NZ independent news