Give someone recipes and they can cook those dishes; give them techniques and they can cook anything to their heart’s content. That’s the formula Samin Nosrat’s first book follows.
Malayasian-born Australian chef Tony Tan turns his hand to the culinary wonderland of Hong Kong in this book.
If anyone proclaims food to be a trivial pursuit, or says it’s frivolous to spend more money on it than absolutely necessary, direct them to this documentary series, which lifts the lid on the industrial practices behind commoditised foods.
The world's top chefs have answered famed Italian chef Massimo Bottura’s call in this book, which features more than 150 recipes utilising what many wouldn’t usually consider cooking with.
Australian wine merchant Robert Walters tells the story of everyone’s favourite French fizz in an engaging, pretension-free manner, interspersing history with the stories of modern-day grower-producers who are taking on the Grandes Marques.
AUCKLAND. Filipino food has never been a regular on my eating pathway but as it happens, I have visited Nanam before. It lived in Royal Oak then and I recall it being packed, a casual place with an upbeat, family-friendly vibe.