Restaurants
Lamb Tartare
Adam Rickett
Euro Restaurant & Bar Auckland
Head Chef
Head Chef
Adam became acquainted with the kitchen at age 15 when he started work in a small country pub near his hometown in England. After a move to New Zealand he spent three years as head chef at Pravda Café in Wellington before moving to the renowned Matterhorn restaurant. Subsequently, he embraced the opportunity to run the boutique hotel, The Boat Shed, in Waiheke Island, and most recently Adam was welcomed back to the Euro Bar and Restaurant to star as the new head chef.
“I never dreamed you could make a dish like this with lamb – the flavour is incredibly subtle.”
OYSTER CUT LAMB SHOULDER
COBUS KLOPPER
Ostro Brasserie & Bar
Group Executive Chef
Group Executive Chef
South African-born Cobus Klopper is a New Zealand chef who has worked alongside some of the most high profile chefs, including world-renowned Peter Gordon and New Zealand’s own Josh Emett. You will find him at the Ostro Brasserie and Bar in Auckland, where he and Josh Emett serve culinary delights to tempt discerning patrons who want the whole package – food, drinks, atmosphere and service.
“It’s an exciting challenge to have something new to create with.”
The combination of unrivalled genetics, specific grazing and environment, delivers the succulence and clean mouth feel distinctive of TE MANA LAMBTM – an entirely new taste experience.
Top restaurants creating with TE MANA LAMBTM:
