Consider The Oyster, Great Vegan Meals For The Carnivorous, Jackfruit & Blue Ginger, Magnolia Kitchen, The Baker’s Companion, The Flexible Pescatarian, The Way We Eat Now, Homemade,
Book Reviews March ’19
Nightingales & Roses, Bäco, Suqar, Tasting India – Heirloom Family Recipes, The Food of Argentina – Asado, Empanadas, Dulce De Leche & more, Dirt, White + Wong’s, Wine Reads: A Literary Anthology Of Wine Writing
Book Reviews January ’19
The Japanese Larder, Tart & Bitter: Four Decades of Dining Nightmares, The Catalan Kitchen, Meat: The Ultimate Companion, La Boca Loca Mexican Cooking for New Zealanders, Lands of the Curry Leaf, My Indian Kitchen, Baladi: Palestine- a celebration of food from land to sea
He Kàkano
Passionate gardener, seed saver and the driving force behind a Christchurch social-enterprise food business (see page 56), Jade Temepara presents a show that is on a mission to change the way we grow, nurture and even cook our food.
The Vineyards of Central Otago
Today Central Otago is viewed as one of the jewels in the crown of New Zealand wine regions, but back in the 1970s and 80s it was a different matter.
Always Delicious
I love that Lauraine Jacobs will tell you that you need to eat imported food. Yes, local eating is at the heart of her thinking, but Jacobs is in it for the long haul and always has been.
The Cuba St Project
The Cuba Street Project delves into Wellington’s most lively strip and digs up plenty to love.
Delicious Dunedin: Recipes and Stories from Otepoti
In this feel-good celebration of Dunedin’s food culture, more than 90 photographed recipes from dozens of the city’s most popular food providers are joined by anecdotes and portraits from Dunedin locals.
Burger Wellington
This scrumptious book proves that if you can stuff it in a bun you can call it a burger (even a bao bun!) Wellington writer and blogger Lucy Corry has collected the best of Visa Wellington on a Plate’s...
Meat & Three
The title is an affectionate reference to New Zealand’s national dish of days gone by, the much-loved meat and three veg: as the book is produced in association with Beef + Lamb New Zealand Inc, these are the meats focussed on here, with more than 80 recipes arrayed by the seasons.
Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province
This is a glorious exploration into the area of Yunnan in China. Freedman has travelled and lived in the area extensively and this densely written book is full of fascinating stories of the area.
Slow Down and Grow Something
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.