Cooking > NZ Cuisine

In response to the enthusiastic reception for her Ladies, a Plate, Alexa Johnston has gathered another tempting selection of traditional home-baking recipes. This collection has many more old favourites, like Sponge Kisses, Melting Moments and Cream Lilies, as well as a few savoury treats. Alexa has also included a chapter on home-made sweets so that readers will be able to stock the sweet stall at the school fair with Hokey Pokey, Ginger Ice and the very best Russian Fudge. Snippets of social history are once again included throug... read more

In similar style to The New Zealand Treasury of Baking this book draws on fabulous recipes from top chefs and cooks in the NZ Guild of Food Writers.The focus is on family food that you can make and give to people as gifts. Generosity, home and family are major themes of the book, which is highly appropriate to the Starship Foundation.Including lots of tasty one-pot meals such as casseroles, pasta dishes, pies, quiches, soups, meatloaves, risottos, paella, curries and oven-bakes, as well as slices, cakes and other baking. Perfect fo... read more

In this book, chef Charles Royal uses indigenous New Zealand ingredients, such as kawakawa, pikopiko, wild bush mushrooms and ferns to give classic dishes a contemporary twist. Covering recipes from starters through vegetables and mains to sweet treats, Charles shows how to prepare stunning dishes with minimum effort that have a uniquely New Zealand look and taste. The book details how to locate, harvest and prepare the indigenous ingredients used and gives photographs of them up close and in the natural environment. Photographs of... read more

EatSmart is all about making small, easy changes to your meals that add up to a healthier diet. In this simple cookbook there are no strange or expensive ingredients, no complicated recipes, no weird food that the kids won't eat - just easy-to-prepare family food that is good for you.

In 2006, Edmonds Food for Flatters became a Gold Premier NZ Bestseller. Since 2001 this popular book has been helping students, novice cooks, and those on a budget create delicious and nutritious meals. And now, with a whole new Food For Flatters, even more great recipes and handy hints are at your fingertips Food for Flatters is the ideal cookbook for all those aspiring chefs who want to prepare food with a modicum of flair without busting the budget. Whether you need to feed a group of hungry adults on the run, or prepare a quick... read more

Food@Home is a journey through the new 'foodways' that are evolving in New Zealand. Author/gardner/cook Christine Dann looks at the ways in which food production, distribution, preparation and service are being brought back home to produce superior food with minimal environmental impact. Christine's journey starts with the rediscovery of home food gardening traditions of both Maori and Pakeha, and ends at the dining table where a delicious healthy feast is being served. Her route takes her to community gardens, farmers' markets, ar... read more

In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book ... read more

Finalist in the Illustrated Non-Fiction category. Al Brown is the acclaimed Wellington chef and owner of Logan Brown - one of Wellington's top restaurants. He's also one of the stars of 'Hunger for the Wild' and author of the successful cookbook of the same name. Brownie is a passionate man - he has loved fishing since he was a little nipper growing up and going fishing with his dad in the holidays, and he still loves nothing better than getting out there and going fishing with mates or his kids - nearly as much as he loves cook... read more

TV Chef and bestselling author Richard Till shows us how, with a little inspiration, leftovers can be easily transformed into brand new dishes. With chapters on using up leftover sauces, vegetables and desserts, Richard offers plenty of tips, as well as makeover ideas for leftovers from special occasion meals like Christmas dinner, to roast dinners or Friday night takeaways.

Based in Wellington, David Burton is one of New Zealand's most influential and respected food writers, having earned his reputation over the last two decades as a discerning, if at times controversial, food and restaurant critic. His regular articles for Cuisine magazine and reviews for the Dominion Post are awaited with anticipation by diners, restaurateurs and chefs alike. When David wrote the award-winning 200 Years of New Zealand Food and Cookery (published in 1982 and regarded by many as the 'bible' of New Zealand's culinary i... read more

This sophisticated cookbook reveals the key elements to good living and great honest food: seasonal cooking. Chef and gardener Laura Faire takes us back to our roots with her original recipes made from locally and seasonally sourced produce with temptations such as Warm Duck and Black Grape Salad from the Autumn menu, and Grilled Nectarines with Vanilla Mascarpone and Almonds from the Summer menu. Broken into seasons with sample menus for each, this rustic cookbook includes recipes for starters, sides and lunches, mains, puddings, ... read more

Busy lives need quick-mix baking solutions. Robyn Martin is an expert in this, making her name developing reliable, quick-mix recipes that do away with creaming the butter and sugar, use simple kitchen utensils, accessible ingredients and taste delicious!

Riverstone Kitchen, the Cuisine New Zealand Restaurant of the Year in 2010, embodies seasonal cooking, with simplicity the key, using the best produce available. The restaurant is located on the Waitaki Plains, 12 km north of Oamaru in North Otago, where cold, crisp winters and hot, dry summers make it the perfect place for cultivating a good range of produce. Riverstone Kitchen is organized along seasonal lines and is designed to inspire both cooks and gardeners to make the most of their local seasonal produce. Short of booking a ... read more

It is perfectly possible to enjoy a range of salads throughout the year, provided the garden is kept well tilled and fertilised, ready to replace one season's salad ingredients with the next. Structured around the four seasons, this book describes a range of plants, including herbs and some fruit, with notes about their growing requirements.

Over the past six years Julie Biuso has shared some of her favourite and most popular dessert recipes with Taste magazine readers. They were too good to simply be left there, so here they are all together in a gorgeous cookbook, for easy reference.
An intriguing mix of family favourites, special occasion treats, easy iced desserts, chocolate delights and cakes given a contemporary twist, all tried-and-true and thoroughly tested as you would expect from this author who prides herself on fail-proof recipes. This irresistible co... read more

Mark McDonough is the successful owner of the hugely popular Zarbo Deli and Cafe in Newmarket Auckland. Dean Brettschneider is an internationally successful patissiere and baker and both have published several successful cookbooks. Now for the first time, as a result of their team-up (Dean has a micro bakery within Zarbo) they have joined to create this fantastic cookbook.The Cook and the Baker contains a collection of amazing breads, entrees, mains, desserts, cakes, cookies and pastries Each recipe is crammed full of flavour and ... read more

From campfire bangers to the most simple of picnics, it's amazing how good food tastes out in the open. Phil has arranged his book by cooking method, with chapters on BBQs at Home, BBQs on the Go, Gas Rings, Dutch Ovens, Wood Fires and Picnics. The recipes include Baby Back Ribs with Spicy Ketchup Slather, Grilled Pork and Lime Kebabs, Tex Mex Black-eyed Bean Chilli and Chocolate Banana and Caramel Wraps. Phil also includes plenty of ideas for dry rubs, marinades, and dips, as well as advice on keeping preparation, cooking gear and... read more

A hearty soup in three-quarters of an hour? Roast chicken in 30 minutes? A sinfully sticky pudding quicker than you can imagine? Yes, all this - and a whole lot more - is possible with the new generation of pressure cooker. No longer to be feared, these days pressure cookers are safe, sleek stainless steel devices that can cook just about anything, excelling in particular in turning cheap cuts of meat into mouth-wateringly tender morsels of flavour in no time at all. Given the busy lives most people now lead and the fact that not a... read more

A meal isn't complete without vegetables, and sometimes vegetables can be a complete meal. This beautiful book celebrates the range and versatility of New Zealand's seasonal produce, offering a wide range of recipes from entrees and main dishes such as pies and flans, risottos and pastas, as well as delicious side dishes and accompaniments. The book is divided into four seasonal sections, each one dedicated to produce available at that time of year, and with a feature vegetable for each season (e.g. 'Spring means asparagus'). Mouth... read more