Beef + Lamb Ambassador: Cameron Davies
Cameron is the executive chef and co-owner of The Fat Duck Restaurant and Bar, Te Anau.
Cameron trained to be a chef at CPIT (Christchurch Polytech), but has actually been cooking since the age of 10. Inspired by his Nana’s passion for food, cooking soon became his life-long love and career. While studying he was fortunate to get a job at the Crown Plaza and have mentors like Tony Smith, Richard Hingston, Neil MacInnes, Darren Wright, and David Spice. He loved CPIT and was proud to represent it at the 15th Toque D'or event in 2005, winning double gold and maintaining CPIT's high standards. This set him up well for a great career in hospitality. more
1. Who taught you to cook, and what’s the first thing you learned to cook?
I have had lots of people teach me how to cook but my Mum and Nana were my earliest teachers. The first things I learnt to cook were tomato sauce (a good kiwi staple) and berry jams.
2. Name one of your most treasured food memories.
Christmas Dinner with all the family. I love how food brings people together.
3. What are the ingredients or flavours you could not live without?
Lamb, Butter & Potatoes.
4. What’s currently on your playlist when you’re hard at work in the kitchen?
After years of listening to rock, I now most often than not love some peace and quiet. And if not, I’m listing to podcasts –currently I’m enjoying “Between Two Beers” and “What A Lad”.
5. What’s your fave beef and lamb dishes from around the world?
For beef my favourite would have to be slow-cooked brisket from Texas; I can’t wait to get over there to try it. I have a real soft spot for a Turkish lamb kebab, too. We had an outstanding shop outside my local tube stop when I lived in London. Their kebab was simple but the flavours were next level.
“My philosophy is, simple is beautiful. You need to start with good ingredients and add the finishing touches and techniques to make them shine and tell their story on the plate. Being surrounded by so much farmland in Southland, I am especially proud to cook with New Zealand beef and lamb which holds prime real estate on our menu.”
6. You’ve just grilled the perfect rib-eye ... over coals of course. Who would be your dream dinner guest/s (alive, or not) to share it with?
Anthony Bourdain, just to absorb some of his knowledge of different cuisines. He was a really interesting dude.
7. Name a useful tip, trick or hack when cooking beef or lamb?
Don’t be impatient. Rest that beef or lamb before slicing and eating as it will get better the longer you leave it.
8. You’ve got 30 minutes, what’s your go-to beef or lamb dish?
Mince Taco, with lots of fresh vegetables and a really nice salsa. Quick, easy, and tasty
9. I’m cooking schnitzel tonight (our fave). What should I serve with it?
Chips, coleslaw and creamy mushrooms.
10. Name a lesser-known cut of beef you’d recommend, and a good way to prepare it?
Oxtail, when its braised slowly until tender. It’s pretty hard to beat on a cold winter’s, night served with some mashed potatoes and greens, and a nice bottle of red. Can’t go wrong.
11. Please take the LSC Lamb Shoulder Challenge! You’ve got a nice grass-fed shoulder of NZ lamb, plus oil and S+P. You’re allowed 5 other ingredients of your choice; What are they and what would you make?
I’ve got to go for a classic Sunday roast here; roast lamb, roast potatoes, peas, gravy and mint sauce.
11. What are your top four, all-time fave mince based dishes?
Taco, burger, bolognese, nachos.
Proudly partnering with Beef + Lamb New Zealand.
