12 August 2011

1 minute read

The local blogosphere is abuzz with appetising photos and recipes singing the praises of our product, hailing it as delicious and nutritious.

The blogs follow three cooking class-style workshops hosted by Beef + Lamb New Zealand (B+LNZ)in a Taipei culinary school.

The industry-good organisation invited 96 of the city’s young foodies to come along and learn about grass-fed beef, and have a go at cooking it for themselves.

Local celebrity chef, Hitoshi Pan, demonstrated three dishes he devised specially for the classes, giving participants the opportunity to taste before they donned their aprons.

B+LNZ Market Manager China, Siu-Lin Shim, is delighted at the feedback generated by the workshops, putting their success down to the hands-on nature of the days.

“Guests had a lot of fun cooking the dishes,” she says. “When they tried their own they were all amazed at how tender and juicy New Zealand beef was! They were all very excited about how tasty beef could be when it was prepared the right way.”

Survey results show all those who attended left with an improved view of New Zealand beef, and a willingness to buy it in the future.

TheCattleSite News Desk