Friday, October 20, 2017


     Recipes | Books | Blog      Weekly Round-Up
Dear Bookman Beattie,

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can do this even if you have a free membership!

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

The team at EatYourBooks

Member Photo of the Week:
Limoncello Cupcakes from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

Photo submitted by our own Jenny. Have you uploaded any of your own photos yet? Learn more!

From Blogs:

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Tuesday, October 17, 2017

Beet and Ginger Cake with Cream Cheese Frosting


Beet and Ginger Cake with Cream Cheese Frosting
David, 17 Oct 06:24 AM

Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking, but Yotam was a pastry chef prior to being a restaurant co-owner (with Sami Tamimi) and cookbook author, and anyone who’s walked into one of his restaurants or cafés in London is wowed by the stunning cakes and sweets lined up on the counters.
This time, he shares the spotlight with Australian pastry chef Helen Goh, who met Yotam long before he became well-known, and their decade of collaborating resulted in Sweet, a baking book filled with exciting and sometimes unexpected ingredients used in brownies, cakes, and cookies. Which is why when I hit page 130, I stopped turning the pages, and headed into my kitchen.

Sunday, October 15, 2017

New Zealand Restaurant Cookbook
Delaney Mes
Penguin NZ
RRP $50.00

‘I love fresh and seasonal food, am partial to a crisp gin and tonic, and love nothing more than going out for dinner, whether it’s a fancy

restaurant, a cheap noodle joint, or to someone else’s house.’ Delaney Mes

Who better, then, to scout the country from north to south and everywhere in between, to come up with a list of restaurants that she knows can be relied on for a great evening out.

Although she studied law at university, food and good coffee has always been at the centre of Delaney Mes’s life. In fact, she even started writing her popular Heartbreak Pie food blog to help mend her broken heart.
Mes, without a doubt, lives and breathes food. She’s the first to say she talks and thinks about it all the time.
Today, warm and personable Mes has left law behind, and she’s become a familiar name on our food scene. She writes for various publications, is often on the radio talking about food and has run events for people.
Now she toasts our flourishing and exciting restaurant industry with her gorgeous new book, New Zealand Restaurant Cookbook.

A follow-up of sorts to Penguin’s bestselling New Zealand Café Cookbook, winery restaurants, breweries, neighbourhood bistros and fine dining establishments all make an appearance, with recipes that draw from a broad range of cooking styles and international cuisines.
A celebration of New Zealand’s diverse and thriving dining scene, the New Zealand Restaurant Cookbook is an indispensable companion. As well as introducing new and iconic restaurants throughout the country, the book highlights some of the most popular dishes from their menus for readers to recreate at home.

As with any list, conversations often centre around who doesn’t make the cut, and Mes is the first to admit that narrowing the selection down to just - 50 was a near impossible task because there are so many great places to eat these days.
She’s keen to make it clear that this is not a list of the top 50 restaurants in the country. There are plenty of those sorts of lists that are published regularly.
Rather, hers is a representative list of 50 restaurants that she feels consistently deliver the whole package required to make an evening special. To her mind, a great meal doesn’t just mean what’s served up on the plate. It’s the total experience that makes an evening out a memorable one. Yes, it’s certainly about the food, but it’s also just as much about the PEOPLE, service, and the décor.

In an industry where a restaurant’s survival is at the mercy of an often fickle consumer, all of the restaurants in Mes’s book enjoy loyal followings because they offer the whole package.

Collectively, Mes believes the restaurants she has chosen also reflect what people are looking for from a quality, local dining experience. Paddock to plate is not just a food trend, says Mes. She believes it’s become much bigger than that. It’s a way of eating for everyone. Provenance and authenticity has become hugely important. People want to know where the food has come from, and they expect it to reflect the local community. Or, as with the family-run Gemmayze Street, the menu and décor strongly reflect the family’s Lebanese roots.

People also want beautiful, fresh, seasonal produce, and many of the restaurants either have their own kitchen gardens or have excellent local suppliers and, in some cases, foragers, to ensure they have the very best available produce on their menu. Many restaurants have also invested in unique and distinctive interiors to create a sense of place.

Mes says defining what a restaurant is these days can be challenging, as many cafés have become all-day eateries and day-time cafés transform at night into amazing places for dinner. Her selection reflects this trend.
Vineyard and winery restaurants, which attract tourists, play a larger role in promoting New Zealand to the world.

Each of the restaurateurs in the book, she feels, bring something fresh and unique ‘to the table’.
Mes says she hopes people will love the book as much as she loved working on it, because it ‘showcases the best of what New Zealand food has to offer’.

New Zealand Restaurant Cookbook is a gorgeous snapshot of what dining in New Zealand is like at the moment, and is the perfect accompaniment to your next foodie foray.


DELANEY MES has been a judge of the Metro Restaurant of the Year Award as well as the Metro Café of the Year and Best Bars issues. She has a weekly column writing recipes for the Herald on Sunday. Delaney’s love of food and travel has taken her around New Zealand and overseas, from visiting farmer’s markets in Christchurch to trying the best tea in Sri Lanka to sampling street food in Tokyo, and everything in between. She shares her food and travel writing on her website, which has an enthusiastic following.

Wednesday, September 13, 2017

Take a bao

14 September 2017
Korean Fried Chicken
Sticky fingers
Savour the flavour and indulge in The Hungry Cook's moreish Korean Fried Chicken – perfect weekend finger food.
See the recipe
Sea salt and custard
Sweet and salty
Fancy a treat? This Sea Salt and Caramel Custard Slice makes dessert twice as nice.
See the recipe
Ashley Mug Shot
Hello Graham
We're celebrating the best of the bao this week, tasting our way around the country to discover the most bountiful buns you need to get acquainted with.
With Meadow Fresh NZ Café of the Year on the not-so-distant horizon, be sure to register your coffee spot or nominate the local artisans within your community making the café experience truly worthwhile.
Ahead of the long-awaited Kiwi barbecue season, we sample some of our favourite platter recipes, ideal for easy entertaining with friends and family.
Kia mākona!
Online editor,
Ashley Signature
LATEST RECIPES | our favourite recipes from this week
Freekeh Pilaf with Haloumi, Mint, Lemon and Almonds

Freekeh with Haloumi, Mint and Almonds

Roasted Hazelnut, Chocolate and Black Cherry Cakes (Gluten Free)

Hazelnut, Chocolate and Black Cherry Cakes

Salted Caramel

Seriously delicious Salted Caramel

NEWS | Latest stories from
Meadow Fresh NZ Café of the Year
Crema de la crème
Meadow Fresh NZ Café of the Year is back! If you think your café has got what it takes to take out the title, don't miss out on your opportunity to register.
Read more
Bao round-up
Take a bao
Love your buns? We've tasted our way up and down the country to crown the best of the bao...
Read more