This book is all about giving us the know-how and the inspiration to grow our own food, experiencing the immense satisfaction of cooking with our own harvest, and benefitting from the time out that gardening and cooking can offer. Expert horticulturist Byron Smith focusses on 40 plants to try, those that he’s grown most successfully in urban courtyards, backyards, rooftops, balconies, verges and windowsills.
In Wholefood Simply Bianca Slade delivers exactly what she promises on the cover – a little bit of natural indulgence. You’ll find quick and easy wholefood treats that you can whip up in a flash without compromising on taste.
This is a story of taking the plunge. After a successful career in banking and finance, it’s not hard to imagine the reaction David Walshaw received when he announced his decision to grow olives to produce oil, without any previous experience.
If, like me, you are somewhat obsessed with Korean food then this book is a winner. Hwang grew up in Los Angeles and it was the simple family meals that her Korean grandmother made for the extended family that set her on a culinary career. Yes, a trip to an Asian supermarket will be in order for basic ingredients, but once obtained, the dishes themselves are deceptively easy
This is like taking a walk with a friend through their favourite neighbourhood, that is if they frequent Wellington’s Cuba Street: you’ll stop to say hi to Sanjay and Joshna at the fruit mart, pause for coffee at Fidel’s, pop your head in to Martha’s Pantry to goggle at the teatime treats, get an invite to a free salsa class at the Southern Cross.
Rachel Khoo’s book The Little Paris Kitchen set the template for her appeal – highly styled covet-the-lifestyle images and classic food with a fresh twist. Why mess with that formula, just replace the French chic with a hefty dash of Scandi cool.
When Leanne Kitchen’s latest arrived in the post a colleague picked it up and said: “Why on earth would you want to buy a cookbook with only cauliflower recipes in it?” Perhaps I’m a little too far the other way when it comes to enthusiasm for collections and curations, but I also suspected that the 70 different ways to use cauli would provide me with 65 more than my usual cauliflower cheese, cauliflower rice, stir-fried, roasted and pureed options so I dived in with an open mind.
As an enthusiastic supporter of the craft-beer movement, I’ve long liked the idea of trying brewing for myself. In fact, I think I would already have tried were it not that a ready supply of ale under the stairs combined with a total lack of self-control seems like a one-way ticket to rehab.
The Collective and Al Brown have partnered to create a new probiotic yoghurt, Rhubarb and Gingerbread, with proceeds going to Al’s chosen charity, Garden to Table.
A pat on the back to Saint Clair Family Estate: their Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2016 was named the Best Pinot Noir at the Shanghai International Wine Challenge.