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

 

Sky City : Auckland Convention Centre Cost Jumps By A Fifth

SkyCity Entertainment Group, the casino and hotel operator, is in talks with the government on how to fund the increased cost of as much as $130 million to build an international convention centre in downtown Auckland, with further gambling concessions ruled out. The Auckland-based company has increased its estimate to build the centre to between $470 million and $530 million as the construction boom across the country drives up building costs and design changes add to the bill.
More>>

ALSO:

RMTU: Mediation Between Lyttelton Port And Union Fails

The Rail and Maritime Union (RMTU) has opted to continue its overtime ban indefinitely after mediation with the Lyttelton Port of Christchurch (LPC) failed to progress collective bargaining. More>>

Earlier:

Science Policy: Callaghan, NSC Funding Knocked In Submissions

Callaghan Innovation, which was last year allocated a budget of $566 million over four years to dish out research and development grants, and the National Science Challenges attracted criticism in submissions on the government’s draft national statement of science investment, with science funding largely seen as too fragmented. More>>

ALSO:

Scoop Business: Spark, Voda And Telstra To Lay New Trans-Tasman Cable

Spark New Zealand and Vodafone, New Zealand’s two dominant telecommunications providers, in partnership with Australian provider Telstra, will spend US$70 million building a trans-Tasman submarine cable to bolster broadband traffic between the neighbouring countries and the rest of the world. More>>

ALSO:

More:

Statistics: Current Account Deficit Widens

New Zealand's annual current account deficit was $6.1 billion (2.6 percent of GDP) for the year ended September 2014. This compares with a deficit of $5.8 billion (2.5 percent of GDP) for the year ended June 2014. More>>

ALSO:

Still In The Red: NZ Govt Shunts Out Surplus To 2016

The New Zealand government has pushed out its targeted return to surplus for a year as falling dairy prices and a low inflation environment has kept a lid on its rising tax take, but is still dangling a possible tax cut in 2017, the next election year and promising to try and achieve the surplus pledge on which it campaigned for election in September. More>>

ALSO:

Job Insecurity: Time For Jobs That Count In The Meat Industry

“Meat Workers face it all”, says Graham Cooke, Meat Workers Union National Secretary. “Seasonal work, dangerous jobs, casual and zero hours contracts, and increasing pressure on workers to join non-union individual agreements. More>>

ALSO:

Get More From Scoop

 
 
Standards New Zealand

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