We recently participated in an exclusive cooking class (beef, of course) over in Singapore. Here’s what we learnt!

Yep, you read right! We're making our very own 'Big Mac'... with of course, a little Green Meadows twist. Chef Jenna White from Brett Schneider's Baking & Cooking School shows us how we can build our own guilty pleasure burger (with a healthy twist) from the comforts of our own home.

We put our Green Meadows beef to the test with Chef Jenna White at Brettschneider’s Baking & Cooking School in Singapore earlier this year. We participated in a cooking class, along with fellow beef lovers, whipping up a few tasty recipes using our beef. These kebabs are quick and easy, and whilst they go great on the BBQ, they are equally as easy to cook up in the cooler months in the pan!

We love this dish as it reminds us of our home in Coastal Taranaki - premium surf, premium beef! Chef Jenna White from Brett Schneider's Baking & Cooking School whips up this epic Surf N Turf recipe featuring our Green Meadows Beef. Full of flavour and sure to impress!

Green Meadows is proud to be a Taranaki born and bred business. And... it wouldn't be a classic Taranaki Anniversary in the Carey household, without celebrating with Margy's special 'Taranaki Pudding' - a favourite from her school cook book! We've taken this special recipe straight from her recipe book (handwritten and all!) The perfect sweet and special  pudding after the main course!