Monday, November 25, 2013

The Complete New Zealand Seafood Cookbook launched in fabulous style at the Auckland Seafood School

Last night I attended the hugely enjoyable launch of this handsome new book at the Auckland Seafood School. As six of the chef/lecturers from the Seafood School are the providers of the recipes in the book it was of course the logical place to hold the launch and what a great show it was for the 80 or so lucky punters attending. 

Following an introductory glass of two of fine Babich wines, (if you haven't already done so then you must try the new, superb, crisp, dry Gruner Veltliner from their Headwaters Organic Block in Marlborough),we listened to each of the chefs talk briefly (and with a great sense of fun) about their involvement with the book. Then after some words from Penguin Publisher Debra Millar  the Seafood School manager Jo Cooper invited us through to their spacious, light-filled kitchen to try a wide variety of tasty dishes from the book. Accompanied by more splendid Babich wine.

It was a grand event, an appropriate launching for such an important, useful, and brilliantly illustrated hardback cookbook containing more than 250 recipes along with tips and techniques to identify, select and cook seafood.

This book will make an excellent Christmas gift for friends or family who have baches on the coast.I am going to buy a second copy to take to our bach.

I wrote about this book more fully on the blog last week.

Grant Allen (Savour writer, Herald on Sunday), Indiana Munn (Features Editor, Good Health Choices), Michelle Coursey (Editor, New Idea). 

The Auckland Seafood School was set up by Sandford Ltd, in 2004 to encourage us to incorporate fish into our everyday meals and to try species we might not have eaten before.
What a great asset the school has proved to be running regular classes and seminars as well as having space available for hire. I salute Sandfords.

I recall going to another book launch at the school back in November 2009, Mercurio's Menu. That was fun too. The Strictly Ballroom actor/dancer turned foodie, Paul Mercurio cooked from his book; I still remember the cockle linguine !

The Complete New Zealand Seafood Cookbook
Auckland Seafood School,
Photography by Sean Shadbolt
Penguin Books - Hardback - $60.00

I talked about this book and the launch with Jim Mora on Afternoons on Radio New Zealand National today.

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