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.
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.
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 Street Project delves into Wellington’s most lively strip and digs up plenty to love.
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.
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...
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.
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.
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.
In Wholefood Simply Bianca Slade delivers exactly what she promises on the cover – a little bit of natural indulgence.
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.