DISCOVER
TASTE ELEVATED

SILERE alpine origin merino comes from Merino that roam the tussock-covered slopes of New Zealand's alpine regions, grazing on native herbs and grasses.

The natural, foraging lifestyle of the Merino and the influence of their high country environment create defined flavours in the meat, along with a silky-smooth texture, succulence and appealing density. Dining on SILERE alpine origin merino is to experience taste elevated.

The wonder of SILERE alpine origin merino is its connection to its source, a pristine environment of space, stillness, and silence. It is these elements that the growers of SILERE alpine origin merino described as being evocative of dawn and dusk in the high country, providing inspiration for the name SILERE, which is latin for 'to be silent'.

Their alpine environment and foraging lifestyle means that Merino mature more slowly and are naturally leaner than other breeds of sheep. SILERE alpine origin merino can be taken through to 18-months of age, which allows for more natural development. This results in the fine grain, appealing density and clean palate that are characteristic of SILERE alpine origin merino.

The best chefs bring the exquisite flavours of SILERE alpine origin merino direct from the high country to discerning diners around the globe. The chefs who choose SILERE alpine origin merino for their restaurants share a passion for using only the finest ingredients, with an emphasis on provenance, quality and flavour. Many of these chefs have taken the time to visit SILERE alpine origin merino growers in order to learn more about the origin of their produce and to experience first-hand the magic of the high country.

The world's best chefs come to the Alpine Kitchen to meet the growers of SILERE alpine origin merino and draw inspiration from the space, stillness and silence of the high country.

At the Alpine Kitchen chefs have the opportunity to explore a high country station, gaining an understanding of how the environment and the approach of the growers influences the flavour, texture and quality of SILERE alpine origin merino.

Watch the Alpine Kitchen experiences
of some of our favourite chefs.

Nick Honeyman

Michael Coughlin

Eugene Hamilton

Benjamin Bayly

Mark Southon

Sean Connolly & Jean-Michel Poulot

Sean Connolly - On the Grill

BUY ONLINE

Discover the taste of the high country in your own home.

The exquisite flavours of Merino have long been a well-kept secret. Now, SILERE alpine origin merino is available in a range of tender, versatile cuts delivered fresh to your door by Neat Meat.

SILERE alpine origin merino comes from Merino that roam the tussock-covered slopes of New Zealand's alpine regions, grazing on native herbs and grasses.

Their alpine environment and foraging lifestyle means that Merino mature more slowly and are naturally leaner than other breeds of sheep. SILERE alpine origin merino can be taken through to 18-months of age, which allows for more natural development. This results in the fine grain, appealing density and clean palate that are characteristic of SILERE alpine origin merino.

WHERE
TO ENJOY

SILERE alpine origin merino is prepared for you by the best culinary artisans. These masters of their craft deliver a taste sensation with unique cuts and the highest levels of preparation and presentation. Find out where you can enjoy SILERE alpine origin merino.

Sean Connolly
Head Chef
The Grill, Auckland, Auckland
www.skycityauckland.co.nz/Restaurants/The-Grill.html

Sean Connolly is an award winning chef who has become one of Australia's most celebrated culinary stars and television personalities. Sean aims to combine old-style comfort food with luxurious items to create a dish that is familiar and not too confronting, but embellished with flavours that intrigue the palate.

Sean recently featured SILERE alpine origin merino on the menu at The Benevolent Society's Art & Friends dinner at the Art Gallery of New South Wales.

The Grill's SILERE alpine origin merino dish:
Silere Merino lamb rack and rump, parsley relish

Sean Connolly
Head Chef
The Grill, Auckland, Auckland
www.skycityauckland.co.nz/Restaurants/The-Grill.html

Sean Connolly is an award winning chef who has become one of Australia's most celebrated culinary stars and television personalities. Sean aims to combine old-style comfort food with luxurious items to create a dish that is familiar and not too confronting, but embellished with flavours that intrigue the palate.

Sean recently featured SILERE alpine origin merino on the menu at The Benevolent Society's Art & Friends dinner at the Art Gallery of New South Wales.

The Grill's SILERE alpine origin merino dish:
Silere Merino lamb rack and rump, parsley relish

Jean-Michel Poulot
Head Chef
Edesia, Christchurch
www.edesia.co.nz

Jean-Michel trained at the Bellegarde-sur-Valserine Hotel School in Burgundy, France and has worked in Michelin-starred restaurants in France and Switzerland.

In Christchurch, Jean-Michel presides over the kitchen at Edesia, a restaurant that focuses on creating beautiful food containing many classic flavours, presented in a modern manner.

In 2011 Jean-Michel joined Sean Connolly on a visit to SILERE alpine origin merino growers Steve and Mary Satterthwaite at Muller Station in Marlborough. Their Alpine Kitchen experience was featured in an article in the May 2012 issue of MiNDFOOD magazine.

Edesia's SILERE alpine origin merino dish:
Loin of Silere Merino Lamb with parsnip puree, puy lentils, potato cake, carrot jam, wild thyme jus

Kate Fay
Head Chef
Cibo, Auckland
www.cibo.co.nz

Cibo is a well-known and highly regarded Auckland restaurant. The award-winning kitchen is presided over by Kate Fay, and adventurous and creative chef, who has been described as a 'fusion expert'.

Cibo's menu is regularly revised, in line with the seasonality of produce, but the quality is always of the highest standard. The dishes served at Cibo are designed for the pleasure of the palate based on the taste of the ingredients, not the whims of the trend magazines. Cibo was the recipient of the 2012 Metro Audi Smart Dining Restuarant of the Year award

Cibo's SILERE alpine origin merino dish:
Alpine Merino lamb rump, aromatic lamb shank spring roll, lemon toasted grains, feta marshmallow, baba ghanoush

Michael Coughlin
Head Chef
Pier 24
www.stclairbeachresort.com/pier_24

Michael Coughlin is well known in New Zealand's culinary circles, with over 30 years experience in the kitchen. His career began early when he joined the New Zealand Army at sixteen, and his passion for the gastronomic arts has continued to grow ever since. Throughout his career Michael has strived to remain true to his own style of cooking and he aims to promote local produce within each dish.

Pier 24's SILERE alpine origin merino dish:
Roasted SILERE merino rump, potato and bacon terrine, red pepper and caper jus

Jean-Michel Poulot
Head Chef
Edesia, Christchurch
www.edesia.co.nz

Jean-Michel trained at the Bellegarde-sur-Valserine Hotel School in Burgundy, France and has worked in Michelin-starred restaurants in France and Switzerland.

In Christchurch, Jean-Michel presides over the kitchen at Edesia, a restaurant that focuses on creating beautiful food containing many classic flavours, presented in a modern manner.

In 2011 Jean-Michel joined Sean Connolly on a visit to SILERE alpine origin merino growers Steve and Mary Satterthwaite at Muller Station in Marlborough. Their Alpine Kitchen experience was featured in an article in the May 2012 issue of MiNDFOOD magazine.

Edesia's SILERE alpine origin merino dish:
Loin of Silere Merino Lamb with parsnip puree, puy lentils, potato cake, carrot jam, wild thyme jus

Michael Coughlin
Head Chef
Pier 24
www.stclairbeachresort.com/pier_24

Michael Coughlin is well known in New Zealand's culinary circles, with over 30 years experience in the kitchen. His career began early when he joined the New Zealand Army at sixteen, and his passion for the gastronomic arts has continued to grow ever since. Throughout his career Michael has strived to remain true to his own style of cooking and he aims to promote local produce within each dish.

Pier 24's SILERE alpine origin merino dish:
Roasted SILERE merino rump, potato and bacon terrine, red pepper and caper jus

View all locations to enjoy
SILERE alpine origin merino

WHANGAREI

Dickens Inn, www.dickensinn.co.nz

Mahurangi River, www.mahurangiriver.co.nz

Plume Vineyard, www.plumerestaurant.co.nz

AUCKLAND

Acacia, www.acaciarestaurant.co.nz

Antoine's, www.antoinesrestaurant.co.nz

Botswana Butchery, www.goodgroup.co.nz/botswana-butchery

Cable Bay Vineyard, www.cablebayvineyards.co.nz

Cibo, www.cibo.co.nz

Duke of Marlborough, www.theduke.co.nz

Elliott Stables, www.elliottstables.co.nz

GPK, www.gpk.co.nz

Ile de France, www.iledefrance.co.nz

Jax Café, www.jaxwinebar.co.nz

Meredith's, www.merediths.co.nz

Merchants of Venice, www.merchantsofvenice.co.nz

Mudbrick, www.mudbrick.co.nz

Ponsonby Road Bistro, www.ponsonbyroadbistro.co.nz

Rydges, www.rydges.co.nz/Auckland

Soul Bar & Bistro, www.soulbar.co.nz

The Commons, www.thecommons.co.nz

The Esplanade Bar & Grill, www.esplanadehotel.co.nz/dining_auckland.htm

The Oyster Inn, www.theoysterinn.co.nz

The Postman's Leg, www.postmansleg.co.nz

The Tin Soilder, www.thetinsoldier.co.nz

Toto, www.totorestaurant.co.nz

HAWKES BAY

Craggy Range, www.craggyrange.com

Elephant Hill, www.elephanthill.co.nz

TAURANGA

Lattitude 37, www.37.co.nz

Mills Reef, www.millsreef.co.nz

Mt Bistro, www.mountbistro.co.nz

Pepper Tree, www.peppertreerestaurant.co.nz

The Church, www.thechurchrestauranthahei.co.nz

COROMANDEL

Salt, www.salt-whitianga.co.nz

HAMILTON

Suburbia, www.suburbia.co.nz

PALMERSTON NORTH

Aqaba, www.aqaba.co.nz

Dejeuner, www.dejeuner.co.nz

Table One Eight Eight, /www.facebook.com/Table188KitchenAndBar

The Gallery, www.the-gallery-restaurant.co.nz

WELLINGTON

Copthorne Hotel, www.millenniumhotels.co.nz

Foxglove, www.foxglovebar.co.nz

Hummingbird, www.hummingbird.net.nz

SILERE
GROWERS

SILERE alpine origin merino comes from a pristine alpine environment – New Zealand's high country. The people that farm this extraordinary land have long been aware of merino's exquisite flavour, and now it is time to share it with the world.

Find out more about the people who grow SILERE alpine origin merino.

Jim Hore, Stonehenge Station

The Hore family have farmed at Stonehenge Station for more than 100 years. Jim and his wife Sue now tend 17,000 merinos on the 26,000 acre property in Central Otago.

Jim and Sue have two sons; Charles, who retired from professional rugby to farm along with his family at Stonehenge, and Andrew whose farm is next door at Patearoa. Andrew is also a professional rugby player for the All Blacks.

It's a good life here. You're your own boss, the climate's great and the air's clear. It's here that the outstanding taste of merino develops.

James and Brian Hore, Nokomai Station

Nokomai Station is situated between the Garvie Mountains and the Slate Range. It is owned by Brian and Anne Hore, along with their son James, and managed by Hamish and Anna Neal.

The property is a massive 110,000 acres, ranging from 900 to 5000 feet above sea level. In summer the Merino roam the Nevis country, grazing on native grasses and tussock and in early autumn, a team of eight men muster the sheep from the exposed high country before the first snows.

With plenty of space and minimal human intervention our Merino grow naturally, and develop a flavour that is pure high country.

Steve and Mary Satterthwaite, Muller Station

Muller Station is a massive sheep operation, housing 14,500 Merinos on almost 100,000 acres. Steve and Mary Satterthwaite work the station with the help of four full-time shepherds. Such large stock numbers and land area make the station even more dependent on dogs than the typical farm. The shepherds each work with a team of six or seven dogs to muster the sheep from the huge, rugged mountains of the area. The station has twice won the Marlborough Merino Ewe Competition.

We appreciate the skill and creativity of the chefs, and the respect that they have for our product and its origins.

Angus and Katy Rowley, Lake Hawea Station

Lake Hawea Station sits on the sun-soaked eastern shores of Lake Hawea in the Queenstown Lakes District. The Rowley family have been farming Merino on Lake Hawea Station for 100 years and although modern technology has made life easier for the current generation, the essence of the business has changed little over this time. The mountains are still as steep and the seasons still as extreme.

The high country is a very special environment, and the unique elements of this region are reflected in the attributes and story of SILERE.

Andrew and Tracy Paterson, Matakanui Station

Matakanui Station is a high country station in the heart of Central Otago. It is farmed by Andrew and Tracy Paterson and their three children.

Matakanui is approximately 23,000 acres with 15,000 sheep, including the Matakanui Stud, and over 700 hereford cattle. There are three full-time employees, plus Andrew, all passionate about producing the best meat and wool. Tracy works as a lawyer in Alexandra, but she is also passionate about food and recently appeared as a contestant on New Zealand Masterchef.

It was simple for us to get behind the SILERE alpine origin merino programme. Merino has always been a family favourite and we are so excited about sharing it with a wider audience.

Steve and Jo McAtamney, Four Peaks Station

Four Peaks Station covers 5,500 hectares in a mixture of flat, rolling and higher hill country, rising to an altitude of 1500 metres at Devil's Peak. The pasture varies from ryegrass/clover mixes on the lower paddocks to native tussock and grasses on the higher blocks.

Steve and Jo have been farming all their lives and are very passionate about what they do. They share a love of good food and say that SILERE merino, being lean and tender, lends itself to some delicious and flavoursome recipe options

SILERE merino is the ultimate taste experience for us, and for the chefs we supply, bringing the pristine environment from the mountain tops to the plate.

Matt and Jo McCaughan, Geordie Hill Station

Geordie Hill is a 5,500 acre sheep and cattle station that has been in the family for four generations, since 1911. Centrally located in New Zealand's South Island high country, Geordie Hill runs over 7500 sheep and 200 beef cattle. Livestock are kept outside on hill pastures all year and the shepherds use teams of dogs to muster stock off the hills for shearing, weaning etc. The dogs make it possible for one or two men to handle mobs of thousands of sheep.

SILERE merino has outstanding flavour and is so versatile.
Our overseas guests love it and comment on how different it is in taste and texture to traditional lamb.

KEEP UP WITH
@SILEREMERINO

Never miss an opportunity to enjoy SILERE alpine origin merino. Follow @sileremerino or like us on facebook for news updates and to stay in touch with what's new and wonderful in our world.

    TALK TO US

    For supply enquiries contact:

    Wayne Cameron
    Phone: +64 21 546 624
    Email: info@silere.co.nz

    For sales enquiries contact:

    Matt Luxton
    Phone: +64 21 994 671