They accepted the award in Yantai, China last night for their lasted
book A Cut
Above cooking with AngusPure.
‘We are ecstatic, this book has been a labour of love”. Gerhard
and Henri have written, photographed, designed and published the
cookbook. Designed to show the wide versatility of a single product,
beef, the recipes are interspersed with the stories and history of
some of New Zealand’s leading Angus breeders, giving the reader a
glimpse of what goes on behind the scenes when producing a quality
product like AngusPure.
The award ceremony was attended by food writers from all over
the world, with 206 different countries participating.
Their last book, Volcanic Kitchens come and join us,
won Best Photography Cookbook for NZ and was in the final seven at
the same awards two years ago. To have won the Best in the World
award this time round is a tribute to the hard work and dedication
Gerhard and Henri put into their work.
“It is great to be able to showcase what New Zealand has to offer and
the quality of the product that we are able to produce”.