In the kitchen

The last part of the NZ farming story is tasting New Zealand’s most premium meat as cooked by one of our finest chefs. Carl Koppenhagen prepares, seasons and cooks the venison, grass-fed Wagyu beef and lamb to perfection in his kitchen at The Engine Room restaurant in Auckland. The Venison was rubbed with sage, garlic, juniper, seared and then roasted quickly and served with baba ganoush, olives, cress and pomegranate. The lamb rack is seasoned with lemon, rosemary, garlic, anchovy. The grass-fed wagyu steak was seasoned simply and served with beurre du hote and fries as it should be.