Beef + Lamb Ambassador: Mrinal Ghosal
Mrinal Ghosal is the head chef at Mudbrick Restaurant on Waiheke Island.
Growing up in Auckland, Mrinal's culinary passion was sparked at a young age and influenced by the rich flavours of his Indian heritage. Train as a chef at AUT and eager to expand his culinary experience, he embarked on a journey exploring some top kitchens in New Zealand, Australia and Asia. Now heading up the kitchen at Mudbrick Restaurant, Waiheke Island's beauty fuels his menu inspiration, highlighting local produce alongside New Zealand's premium grass-fed beef and lamb. more
1. Who taught you to cook, and what’s the first thing you learned to cook?
My mother. I have memories of coming back from school and making the simplest fried eggs on toast. I’d also raid the kitchen on my own when nobody was home and come up with some form of a meal.
2. Name one of your most treasured food memories.
Christmas time, as the whole family gets together and celebrates with a variety of meals. My most treasured memory would be my fascination with biryani at a younger age and trying to replicate it at home with my mum.
3. What are the ingredients or flavours you could not live without?
Umami; it’s a very underrated flavour but also a term thrown out there by a lot of people. Both at work and at home fish sauce is a staple and I use it in everything from eggs to sauces and dressings.
4. What’s currently on your playlist when you’re hard at work in the kitchen?
The playlist at work almost always features George Michael’s Careless Whisper, then transitions to Rage Against the Machine, Chase & Status, and then a bit of Kendrick Lamar just before service starts.
5. What’s your fave beef and lamb dishes from around the world?
Definitely the ones we feature at Mudbrick Restaurant.
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?
My family (my brother without a doubt would love a ribeye steak), and of course Anthony Bourdain.
7. Name a useful tip, trick or hack when cooking beef or lamb?
Rest your meat. Many people ignore this as the senses take over and they want to get among it! But, you should always rest the meat after cooking or the most amazing results. And of course, buy the most amazing NZ beef and lamb that we have available.
8. You’ve got 30 minutes, what’s your go-to beef or lamb dish?
A beef gyudon, quite simply the best quick meal I had in Japan – I came back inspired to cook it at home or for staff meals. The dish consists of rice as the base in a bowl with thinly sliced grilled beef cooked with onions, and maybe a soft boiled egg to top it all off.
9. I’m cooking schnitzel tonight (our fave). What should I serve with it?
Such a good question, I love out-of-the-gate flavours so I would top it off with some slivers of anchovies, a simple sauce made with honey, chilli, olive oil and Kaitaia fire, a salted chiffonade of cabbage (not sauerkraut), grilled peaches or apricots, and some wholegrain mustard.
10. Name a lesser-known cut of beef you’d recommend and a good way to prepare it?
Beef cheeks or the humble tongue. Tongue is so easy to prepare and can replicate pastrami for sandwiches if done right, while beef cheek is so versatile. Once you’ve slow-cooked it, it can make an appearance in sandwiches or pastas alike.
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?
BBQ!!! Not the most obvious choice but cooked slowly over coals this is one of the top lamb dishes to have. Dry rub the shoulder with salt, pepper, paprika, onion powder and garlic powder, place over low coals for 1-1/2 hours, place the shoulder in a parcel of aluminium foil, then leave in the coals for another hour. Serve with the most amazing potato salad seasoned with fish sauce, plus a mac and cheese.
12. What are your top four, all-time fave mince based dishes?
Burgers, koftas, kebabs, cottage pie.
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