Wednesday, October 5, 2016

Botswana Butchery: The Cookbook - what a gem !


Botswana Butchery: The Cookbook
By Al Spary & Russell Gray
Published by New Holland
ISBN: 9781869664459
Hardback $50.00

“Obviously a big part of the success of Botswana Butchery is the food. We are constantly trying fresh ideas to discover new favourites for our customers. I am sure that you will find many dishes in this book that you can cook yourself and have a little bit of the Botswana Butchery magic in your very own home.” – Al Spary, Good Group Hospitality founder Internationally renowned for its superb menu and its spectacular waterside locations (alongside Lake Wakatipu in Queenstown and overlooking the Waitemata harbour in Auckland), Botswana Butchery can now also boast a sumptuous cookbook.

The owners and chefs of the two iconic restaurants have produced a collection of recipes and images that not only share the flavoursome, succulent meals championing local produce for which they are so popular, but also evoke the plush yet fun dining environment of both venues, and the unbeatable views.

As the name and the cleaver motif (featured on the book’s cover and throughout the restaurants) suggest, fine cuts of meat ‘from the butcher’s block’ are a focus, but the diverse range of recipes also includes plenty of delicious options for those who love fish, seafood and seasonal vegetables. Signature dishes like whitebait, whole shoulder of New Zealand lamb and Peking duck are given the Botswana Butchery twist, and desserts are equally sophisticated, featuring decadent combinations of chocolate, cream and citrus to recreate at home.
What all the dishes from Botswana Butchery do is deliver a culinary punch that showcases the big bold tastes of new world cuisine.

The highly experienced duo of chairman Al Spary and CEO Russell Gray head up Good Group Hospitality, a leading player in the industry that in addition to Botswana Butchery owns Harbourside Ocean Bar Grill, White & Wong’s and six other prime-location venues in Auckland and Queenstown.

Classically trained in England, Stuart Rogan has worked in a number of prominent restaurants around New Zealand since moving here in 1999, and was head chef at The Grill at Sky City Grand Hotel before joining Good Group Hospitality in 2012 as group executive chef. In February 2016 Stuart won the Silver Fern Farms Premier Master of Fine Cuisine award for his innovative Reserve beef eye fillet and braised short rib dish.

Botswana Butchery Auckland was named Best Metropolitan Restaurant in the same awards. Not to be outdone, Botswana Butchery Queenstown was recently awarded a hat in the 2016 Cuisine NZ Good Food Awards. It is one of only 31 restaurants in New Zealand to receive a one hat endorsement. 

Good Group CEO Russell Gray and executive chef Stuart Rogan will be chatting to Leanne Malcolm on RadioLive’s Saturday Fresh on 8 October at 12.30pm. Stuart will share the restaurant’s signature Spanish-style Whitebait Fritter recipe.
Further Footnote:
Here's what I am planning for dinner tomorrow night from the new book - Brined Pork Cutlets
And here is how they are described:
Brined Pork Cutlets with Mustard Vinaigrette and Burnt Apple Purée
These pork cutlets are very tender and juicy and the burnt apple purée is an inspired twist on the traditional apple sauce.




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