Wednesday, 5 August 2020 Lightly salted: Taking Coastal Lamb to the world Southwest of Whanganui there’s an enterprising farming family who’ve made waves in the culinary world with their coastal-raised lamb. Victoria O’Sullivan talks to Ravensdown shareholder Richard Redmayne about Coastal Lamb, the business he and wife Suze have built, supplying lamb to exclusive restaurants across…
The Future of Agribusiness Report – BNZ & Massey University By Greg Blackwood Q + A Richard and Suze Redmayne farm at Turakina, near Whanganui, and established Coastal Lamb in 2010. They now have 17 coastal farmers from the North Island supplying the brand, over 80,000 lambs being processed per year and supply…
by Tony Leggett LAMB FOR THE WORLD’S DINERS Spending 60 to 70 days a year offshore growing a burgeoning lamb brand might sound appealing to the uninitiated. It’s the relentless but rewarding pathway that farming couple Richard and Suze Redmayne have been treading for the past nine years as they carve out a…
by Tony Legget ‘IT’S THE MOST DELICIOUS LAMB THERE IS’ French-born chef Johan Duroquet knew from his first taste of New Zealand Coastal Lamb loin a year ago that it would appeal to the palate of the mostly Asian diners in his Hong Kong restaurant. He had been looking for a supply of…
by Claire McCall SURF MEETS TURF OCEAN SPRAY THAT settles on pastures of Aotearoa’s rich, green paddocks draws the sea and the land closer – and lamb grown here is elevated by geographical good fortune with a sweet, juicy flavour that is salt-kissed. Richard and Suze Redmayne who farm just south of Whanganui…
FOOD By Lauraine Jacobs Turf and tide In the spirit of more famous taste pairings, chefs are invited to make a meal of lamb and aquatic foods. There are many classic combinations of foods that excite the palate – bacon and eggs, macaroni and cheese, peaches and cream, salt and pepper and…
by Laurel Stowell Chefs work magic on lamb and seafood An Auckland chef’s offering of lamb tartare with an oyster emulsion and sea cucumber has inspired a competition to find the best pairing of lamb and seafood. The chef was Nobu Lee, who cooks at Clooney restaurant in Auckland. His dish, and the…
by Russel Bell Success story from farm gate to plate Brand built on quality, value and innovation Turakina is one of those places you tend to pass through on the way to somewhere. And that’s not me throwing shade towards the small rural enclave, it’s just how I have grown to know…
by Glenn Baker Coastal Provenance The coastal lamb brand was born on Richard and Suze Redmayne’s family farm by the sea, just south of Whanganui. It’s well on the way to becoming the most sought-after lamb brand in the world. When lambs are raised on pastures consisting of grasses, herbs and…
by Laurel Stowell Humble banger with the trimmings Sausages that include Rangitikei’s own select brand of lamb and chunks of kumara are to be launched into the New Zealand market on Monday. The Coastal Lamb Hotpot sausages are a collaboration between Turakina farmer Richard Redmayne’s Coastal Lamb brand and smallgoods manufacturer Hellers. It’s…
Coastal Spring Lamb has been announced as the 2016 supreme winner in the 2016 NZ Food Awards, held in Auckland last night. Reportedly frustrated with the marketing efforts of many of the bigger lamb processors, current owner Turakina farmer Richard Redmayne and his wife Suze took it into their own hands to set up a…
by Lauraine Jacobs In the pink Celebrate spring with a succulent roasted lamb cut. It’s a brisk walk from the farmhouse to the high ridge overlooking the O’Neills’ Turakina property, about 20 minutes south of Whanganui. You can see the coastline and feel the prevailing westerly wind sweeping up from the Tasman Sea….
by Kathy Paterson good farming stock Take it from one who knows, a leg of lamb can go a long, long way Jonathan Bloom, journalist and author writes in his book, American Wasteland, about the “return to thrift”. He discusses a comment made by Katy, a Portland, Oregon resident, “use it up, wear…
Leg of Lamb with Minty Feta Sauce 1 leg of Coastal Spring Lamb MARINADE 2 tsp ground cumin 2 tbsp preserved lemon, finely chopped 6 anchovies, finely chopped 2 tbsp rosemary, finely chopped 1 clove garlic 1 tbsp olive oil SAUCE 250g soft feta cheese 250ml greek-style yoghurt 2 tbsp lemon juice 1…
by Kathy Paterson Best of Intentions Make it part of the New Year routine to eat well by making the most of seasonal produce. Shortloin of lamb with roasted eggplant and green bean, radish and cherry tomato salad I came across the Coastal Spring Lamb brand when shopping in my local New…
Published in KiaOra Magazine – October 2014 A group of intergenerational family farms on the North Island’s east and west coasts are bringing a new approach to meat marketing, making seasonal lamb available to Kiwi consumers. Taking pleasure in different seasonal produce is a big part of enjoying food. People often…
by Jon Morgan Spring lambs tenderised by salt-laden coastal breezes LOGAN BROWN head chef Shaun Clouston takes a bite, chews thoughtfully, swallows and then licks his lips. ‘‘By crikey, that’s beautiful,’’ he says, shaking his head slowly, wonder in his voice. On the plate is a lamb rump, finely sliced, with kumara, crushed…
5minutes with… Richard Redmayne of Coastal Spring Lamb Eating seasonally seems so obvious when it comes to fruit and vegetables but what about if we consider the same approach with meat? How do we know when ‘‘the right time’’ is to ensure it’s at its tender best? One company that shows the strictest adherence…
by Sarah Wall Coastal Flavour As a fourth-generation farmer – his great-grandfather purchased his Turakina property, Tunnel Hill, back in 1936 – Richard Redmayne knows his lamb. “The first lambs of the season are generally the best, as they are given the best feed,” he explains. It’s those first lambs, however, that are traditionally…