Matt Lambert

Huge credit to Central City Baseball Club — from access to the fields and equipment to the organisation and support that made the day possible ⚾️
Equally important was the collaboration with North Shore and Howick Baseball, with coaching and shared expertise coming together to lift the standard for everyone.

Fast, athletic, high-energy baseball — an incredible day bringing clubs together and showing what’s possible.

A powerful summer sport option for kids who love movement, skill, and real competition.

Baseball in New Zealand is growing — and it opens doors to elite athletic development and genuine US pathways.

If your kids want to play or explore something new, reach out to

A very special shout-out to and for creating this video — it perfectly captures the vibe, the people, and the future of the game here in NZ.
Let’s keep growing the game 🇳🇿⚾️

How good am I?
Still figuring that out… but this salad? Pretty bloody good.

Stone fruit.
Berries.
Cherries.

Olive oil.
Flaky salt.
Sheep’s milk yoghurt.

That’s it.

No reductions.
No emulsions.
No sponsor yoghurt because apparently no one’s ready for commitment — their loss.

Sweet, salty, creamy, fresh.
Peak summer energy.
Anyone can make this. That’s the point.

Sometimes the flex isn’t complexity —
it’s knowing when to stop.

If you make this, tag me.
If you don’t, at least save it for later 🍑🍒

Five good reasons Michelin coming to New Zealand is a win 🇳🇿⭐️

There’s been a lot of negativity in the local press around Michelin. To be honest, that part’s been a little strange to watch — especially when most of the commentary isn’t coming from people who’ve actually worked at that standard.
I have. So I’ll speak to what I know.
1. Tourism shifts in the right direction
Not just more visitors — more intentional ones. People who travel specifically to eat, book tables, explore regions, and invest in the local food scene.
2. Standards rise — whether you like Michelin or not
Not chasing stars. Chasing consistency, systems, training, service, and craft. That lifts kitchens, dining rooms, and teams across the board.
3. Michelin is famously anonymous
Every table could be an inspector. Which means every dish, every service, every day has to matter. No hiding behind a “good night” or a reputation.
4. Young people finally have something real to aspire to
Clear, tangible goals they can fully commit to — here in New Zealand — without having to leave the country to measure themselves against the world.
5. The guest experience improves
More care, more intention, better hospitality. Not stiff. Not pretentious. Just thoughtful and well executed.

Michelin didn’t dilute my creativity or passion — it sharpened it. It made me more disciplined, more generous as a host, and far better at what I do. For me, it was demanding, humbling, and incredibly positive.

You don’t have to like Michelin.
But dismissing something you’ve never lived inside is a different conversation.

ChefLife NewZealand

Sharp steel. Clean lines. Zero apologies.
Just a little knife p**n for your feed — the kind that makes you stop scrolling and respect the craft.
Tools of the trade, built to be used, not babied.
Big love to and for blades that earn their place on the board. 🔪

Upgrade your sauce game.

This is a simple technique that makes food taste restaurant-level fast.

Burnt / smoked cream gives you depth, savoury richness, and that what is that? flavour straight away. Reduce it and it’s a sauce on its own. Fold it into another sauce and everything levels up. No tricks — just a better base.

The rosemary matters. Its essential oils are fat-soluble, and cream is fat, so the flavour dissolves directly into the sauce. That’s why it tastes smoky, round, and integrated — not just herby.

Nothing fancy. Nothing wasted. Just understanding what’s happening in the pan.

If you’re into real techniques that actually improve your cooking, you’re in the right place. Tell me what you want more of.

Same ingredients. Better results.

I open with the “how good am I” bite.
Yes, it’s a bit of a piss-take.
Yes, it also annoys me.
But the hook works — so stay with me.

The real point is this:
you can take the same dish and push it in completely different directions just by how you finish it.

Peak New Zealand summer helps.
Ridiculous stone fruit — Cromwell cherries, peaches, apricots, plums — barely touched, grilled hard, tossed with olive oil and salt.

That’s the base.
And it’s doing most of the work already.

From there — sweet or savoury.
Icing sugar vs fish sauce.
Comfort vs tension.
Dessert brain vs dinner brain.

Same ingredients. Two completely different experiences.
What changes isn’t the dish — it’s you.

I’m also just figuring out these videos as I go,
so let me know what you want to see more of —
and what you don’t.

No rules. No right answer.
Just taste, mood, and preference.

Where do you land?

Humans evolved for this sound.
Fire. Fat. Lamb.
🔥🐑 🔊