Ben Bayly is an avid Thermomix ® fan and has been using his for the past 12 years.

In this video, Ben shares his delicious Slow-cooked lamb shoulder with gremolata and turnip and vanilla bean puree. Visit http://bit.ly/1IFpG8f for the full recipe.

About Ben:

Ben Bayly is a well renowned chef, winning Cuisine Magazine’s Chef of the Year in 2014.

Currently the head chef at acclaimed restaurants, The Grove and Baduzzi in Auckland, Ben is known for his modern-style food using classic French cooking techniques.

Ben has had an illustrious career in senior chef roles at Michelin starred restaurants in London and France and is now using his experience to mentor home cooks as a judge on My Kitchen Rules New Zealand.

Benjamin Bayly has already experienced an illustrious career by landing senior chef roles at Michelin starred restaurants in London and France (The Ledbury & The Square, London: Restaurant Jean-Paul Jennet, France). Benjamin’s food is modern in style whilst using classic French cooking techniques.

The Grove is very ingredient driven using organic and sustainable meats and seasonal fruits and vegetables. During Ben’s duration at The Grove, the restaurant has been awarded Supreme Winner of the Metro Audi Restaurant of the Year for 2010 & 2011. The Grove has also been a finalist in Cuisine Magazine’s Restaurant of the year from 2004-2011 and Winner of Cuisine Best Metropolitan Restaurant 2012.

www.thermomix.co.nz
www.recipecommunity.com.au
www.facebook.com/BenBaylyNZ
www.thegroverestaurant.co.nz