“WHAT DO YOU COOK FOR THE PEOPLE YOU LOVE?” - a joyous culinary celebration of cuisine

P.Q.Blackwell - Hardback - $49.95

 

We have been asking the world’s best chefs a personal question: “What do you cook for the people you love?” Their answers and their personal recipes are the basis for a unique series of international cookbooks that raise money and awareness to fight poverty and hunger.

Now, over one hundred of the world’s finest cooks, chefs, bakers and food artisans drawn from the New Zealand, Australian, South African and British editions, are joining forces to create one extraordinary book, for one very special cause. 

Featuring chefs, cooks and food heroes from New Zealand, Australia, South Africa, and Great Britain, Made With Love is not only a joyous culinary celebration of cuisine from around the world but will also provide funds to help improve the lives of those who are in need of food and who need to be freed from poverty. 

All royalties from the sales of the book will be given to the Nelson Mandela Foundation to develop and support community food and agricultural projects to aid in the upliftment of the impoverished through food sustainability and empowerment. The Nelson Mandela Foundation has partnered with Food & Trees for Africa, an organization that advances and promotes climate change action, sustainable natural resource management, permaculture food security and organic farming.

On the occasion of his 90th birthday, Nelson Mandela said: “The world remains beset by so much suffering, poverty and deprivation. It is in your hands to make of our world a better one for all, especially the poor, vulnerable and marginalised.”

To find out more about the ‘great’ cookbooks series, visit:

thegreatnewzealandcookbook.co.nz
thegreataustraliancookbook.com.au
thegreatsouthafricancookbook.co.za









 
CONTRIBUTORS:

THE GREAT NEW ZEALAND COOKBOOK

Dean Brettschneider, Author & TV presenter

Al Brown, Chef, restaurateur & author
Jacob Brown, The Larder
Josh Emett, Chef & restaurateur
Tui Flower, Cook & food writer
Simon Gault, Chef & restaurateur
Peter Gordon, Chef & restaurateur
Dame Alison Holst, Cook & author
Nick Honeyman, The Commons
Anthony Hoy Fong, Chef & TV presenter
Julians Berry Farm
Julie Le Clerc, Chef & food writer
Peta Mathias, Chef & food writer
Megan May, Little Bird Unbakery
Michael Meredith, Meredith’s
Natalie Oldfield, Cook & author
Sid Sahrawat, Sidart & Cassia
Fleur Sullivan, Fleurs Place
Simon Wright, The French Café
 

THE GREAT AUSTRALIAN COOKBOOK

Stephanie Alexander, chef, restaurateur & food writer
Maggie Beer, Cook, restaurateur & author
George Calombaris, Chef, restaurateur & TV presenter
Frank Camorra, Movida
Clayton Donovan, Indigenous chef & restaurateur
Rodney Dunn, The Agrarian Kitchen
Colin Fassnidge, Four in Hand
Margaret Fulton, Cook & author & Suzanne Gibbs, Cook & food writer
Peter Gilmore, Quay
Nikki & Doug Govan, Star of Greece
Brigitte Hafner, Gertrude Street Enoteca
Nick Holloway, Nu Nu
Diane Holuigue, The French Kitchen
Angie & Dan Hong, Chefs & restaurateurs
Dan Hunter, Brae
Philip Johnson, E’cco Bistro
Kylie Kwong, Chef, restaurateur & TV presenter
Minh Le, The Foraging Quail
Victor & Evelyn Liong, Lee Ho Fook
Christine Manfield, Chef & food writer
Stefano Manfredi, Chef, author & restaurateur
Peter Manifis, Incontro
Andrew McConnell, Cutler & Co
Jim Mendolia, Fremantle Sardines
Lyndey Milan, chef, food writer & TV presenter
Matt Moran, Chef & restaurateur
Richard Ousby, Stokehouse Brisbane
Neil Perry, Chef & restaurateur
Darren Robertson, Three Blue Ducks
Charmaine Solomon, Cook & author
Sarah Swan & Jeremy Burn, 100 Mile Table
Pablo Tordesillas, Chef & restaurateur
Matt Wilkinson, Mr Wilkinson’s
Daniel Wilson, Huxtable
Alla Wolf-Tasker, Lake House
Jock Zonfrillo, Orana
Adriano Zumbo, Patissier
 

THE REALLY QUITE GOOD BRITISH COOKBOOK

Tom Aikens, Tom’s Kitchen
Gerard Baker, Chef, food historian & radiopresenter
Mary Berry, Food writer & TV presenter
Raymond Blanc, Le Manoir aux Quat’ Saisons
Antonio Carluccio, Chef & food writer
Anna del Conte, Food writer
Gizzi Erskine, Chef & TV presenter
Skye Gyngell, Spring
Melissa & Jasmine Hemsley, Food consultants
Nadiya Hussain, Baker, cook and food writer
Anna Jones, Cook, stylist & food writer
Nigella Lawson, food writer & TV broadcaster
Gary Lee, The Ivy
Prue Leith, Restaurateur, caterer & food writer
James Martin, Chef & TV presenter
Pippa Middleton, Food writer
Russell Norman, Chef & restaurateur
Jamie Oliver, Chef & TV presenter
Yotam Ottolenghi, Nopi
Nathan Outlaw, Restaurant Nathan Outlaw
Tom Parker Bowles, Food writer and critic
Lorraine Pascale, Chef & TV presenter
Frances Quinn, Baker & designer
Theo Randall, Theo Randall at the InterContinental
Claudia Roden, Food writer
Ruth Rogers, The River Café
Michel Roux, The Waterside Inn
Nigel Slater, Food writer & TV broadcaster
Rick Stein, Chef, food writer & TV presenter
Valentine Warner, Chef, food writer & TV presenter
Ella Woodward, Food writer & blogger
Aldo Zilli, Chef & TV presenter
 

THE GREAT SOUTH AFRICAN COOKBOOK

Cass Abrahams, Author & Cape Malay Chef
Jan Braai, Author & founder of National Braai Day
Errieda du Toit, Chef, food writer & TV presenter
Skye Fehlmann, Naturally Organic
Angus McIntosh, Farmer Angus
Kubra Mohamed, Community baker
Siba Mtongana, Author & celebrity chef
Xoliswa Ndoyiya, Nelson Mandela’s private chef
Reuben Riffel, Reuben’s
Vonni Romano, Maria’s Greek Café & Restaurant
 

Warm Hummus with Spiced Lamb

 

Warm Hummus with Spiced Lamb David, 02 Nov This was a bang-up year for cookbooks. Although my editor isn’t thrilled, I am glad that I didn’t have a book come out this fall with all the other great books that have crossed my path. Because it’s nice to be able to spend some time cooking and baking through them. (While I work on edits for mine, coming out next year. If I finish it…) One cookbook that I didn’t know much about was Soframiz, which I saw in my publisher’s catalog. They just happened to be sending me a copy of someone else’s book, so I asked them to include a copy of that one too. During my first look through the book, I found it had an unusually high interest-to-cooking ratio for me. The women who wrote the book have a bakery and café, Sofra, in Cambridge, Massachusetts. Being somewhat out-of-touch with many of the restaurants and bakeries that have opened in the States, everyone that I recommended the book to, said the same thing: “Oooh, that’s one of my favorite places!” Continue Reading Warm Hummus with Spiced Lamb...

Have a glass of wine with Allan Scott

Your invitation to have a glass of wine with Allan Scott and to hear him in conversation with Eric Arnold, recounting his quintessentially kiwi story
and that of growing grapes in Marlborough.

Wednesday 9 November             

6-7.30pm                           CHRISTCHURCH

                                             Venue – Scorpio Books

                                             BNZ Centre, 120 Hereford Street

Thursday 10 November

5.30 for 6pm                     EVENT IN CROMWELL

                                             Venue – Scott Base Winery

With Paper Plus Cromwell

                                             Tickets $15, includes a drink on arrival and nibbles

                                             Tickets from Paper Plus Cromwell, Scott Base Vineyard or eventfinda.co.nz

                                

Friday 11 November
12-12.45pm                       EVENT IN WELLINGTON

                                             Bookseller – Unity Books

                                             In-store at Unity Books, 57 Willis Street

Monday 14 November

6-7.30pm                           EVENT IN AUCKLAND

                                             Glengarry’s Victoria Park Market

 

The Complete Gut Health Cookbook - Pete Evans

 

The Complete Gut Health Cookbook

Pete Evans

Macmillan: 1 October 2016, RRP $44.99, Trade Paperback

 Everything you need to know about the gut and how to improve yours

 With more and more research pointing to gut health as a leading factor in overall wellbeing, the way we eat has never been more important. And it doesn't have to be difficult! Injecting some super-charged broths, tasty ferments and medicinal spices into your diet is such a simple way to put you and your family on the path to optimum gut health.

Together with naturopath and nutritionist Helen Padarin, Pete Evans outlines everything you need to know about gut health – and how to improve yours. Featuring basic information on the digestion process, a six-fold path to getting your gut right, the star ingredients for gut health, healing herbs and spices to grow at home, a four-week meal plan and more than 100 delicious new recipes, this definitive guide is a must for every health-conscious cook.

ABOUT THE AUTHORS

Pete Evans is an award-winning Australian chef,restaurateur, author, television presenter, health coach, adventure seeker and father. He's one of Australasia’s leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness. Pete is co-host of Channel 7's hugely successful show My Kitchen Rules and the host of his own series and online program The Paleo Way.

Helen Padarin is a naturopath, nutritionist and herbalist practicing since 2001 from one of Australia's leading integrative medical centres in Sydney. She collaborates with Pete Evans on The Paleo Way and, together with Pete and other health leaders, is an ambassador for the Mind Foundation. She provides post- graduate education for GPs, naturopaths, nutritionists and other healthcare professionals, and contributes regularly to popular magazines and peer-reviewed clinical textbooks on food, healing and nutrition.

IMA CUISINE

IMA CUISINE

Yael Shochat with David Cohen

Published
01 November 2016
Random House NZ
RRP $55.00

Ima Cuisine draws on the wonderful recipes from Yael Shochat’s family kitchen, both at her restaurant Ima and at home.

Celebrated Auckland personality and restaurateur Yael Shochat grew up in the Israeli portside city of Haifa, eating fresh local market foods at home and at the local Arabic and Jewish restaurants. When Yael came to New Zealand in the late 1990s the Israeli food she loved was very hard to find. Yael missed the food from Israel so much so that she opened the Lunch Box in downtown Auckland, in which to serve the food she craved. This eventually morphed into Ima, a popular restaurant and deli/cafe in Fort Street, central Auckland.

Ima (pronounced eema) means mother in Hebrew. It sums up Yael’s approach to cooking and food and her generosity.  Her food is fresh, honest, healthy and nurturing, and the restaurant atmosphere is warm and casual. When you go to Ima it is like entering Yael’s house, guests feel immediately comfortable and at home.

Yael orginally trained as a chemist and was attending Oxford University in the UK working on her PHD when she met her husband, Andy. Cooking for Yael is something she’s always loved but only started doing as a job later in life, after she moved to NZ with her young family and husband.

Explains Yael, ‘Cooking has always been the focus of my life. My introduction to the kitchen, like a lot of other kids, was helping my mum make cakes and getting to lick the bowl. Then I started cooking in my early teens, and have felt at home in the kitchen ever since.

When I left Israel to study in the UK, it really dawned on me just how important good food is — how great food can lift your spirit and make you happy, and is central to not only special celebrations but your everyday rituals and home life.’

Yael’s food is a vibrant and distinctive combination of Mediterranean, North African, European, and Middle Eastern.

Ima Cuisine includes an introduction by Wellington-based journalist David Cohen as well as descriptions from Yael of the much-beloved recipes and notes on food and culture. The book is broken into breakfast, including Latkes, Blintzes and Shakshuka; coffee and pastry with Bourekas, Sfogliatelle and Fatayer; salads bursting with colour; hearty soups; sandwiches; mazetim nibbles; delicious mains such as Chraime, Brik, and Yael’s mother’s favourite chicken; and finally cakes, biscuits, drinks and sweets with filo cigars, Ma’amoul and Basbousa.

Beautifully photographed by Callum Thomas, Ima Cuisine is shot in the restaurant in and around the normal service — sometimes with someone eating lunch at the next table — and the colour and vibrancy of the photographs reflect the life and vibrancy of the restaurant. Part of the Ima family, Callum first started at Ima as a dishwasher in 2011 and has gone on to become a photographer and filmmaker, while still working in the restaurant.

Ima Cuisine — the restaurant and now the book —  are a little piece of Israel in New Zealand and Yael’s way of sharing her homeland. She hopes that some of her favourite dishes will become your home favourites too.

Quirky Salads, Festival Fever & more - Julie Biuso

Quirky Salads, Festival Fever & more I love heading into the kitchen with a bunch of fresh food and seeing what ideas spring to mind. Smoked fish and nectarines? Yeah, of course, it's kind of Greekish. I had some Waiheke-grown edible flowers to hand, heaps of herbs and salad leaves, the first of the baby Hawke's Bay nectarines, and whammo! An interesting salad. Nectarine & Smoked Fish Salad Cauliflower is never boring in my house. I treat it like a blank canvass and add all manner of things. This version is quite tame compared to some of the creations I have made! Tasty nonetheless. It's got a bit of a sweet-sour thing going on. Green Cauliflower Salad And fennel, delicious fennel. This is sooooo good, simply sliced and steamed in extra virgin olive oil and wine or verjuice, then left to sizzle a few minutes until it takes on a shiny glaze. Chuck in a handful of Sicilian green olives and you've got a power-packed dish perfect to serve with fish, chicken or pork, or as a star of a vegetable line-up. I can't resist a handful of parmesan on top. Fennel with Sicilian Green Olives If you are desperate to get yourself new knives – you know, ones that actually cut and that are easy to stay sharp – look no further than here. FURI KNIVES These are FANTASTIC knives which I have been using for 15 years and I highly recommend them. You'll be astonished at the price! They're affordable and make a great Christmas present, too. As does my book Julie Biuso At Home. Got a foodie friend? Perfect pressie! Well, got to plug myself if nothing else! This Saturday I'll be at Rangihoua Olive Estate taking part in the Te Matuku Oyster Festival. These oysters are sensational, and are well worth a short ferry ride to try. Great music too, and other foodie treats available (I'll have knives and books there to check out.) The following week is the renowned Waiheke Island Garden Safari. It's a charity event so you can feel good about sticky-beaking around some of the island's most coveted gardens and homes. I'll be back at Rangihoua for the Massive Plant Sale, with a market stall with preserves and cakes and bits and bobs. You'll also notice that I have put up new dates for cooking classes during December (November is festival time – I'm also appearing at Taste of NZ Festival 17th-20th, so no classes during this month). HEY! Why don't you come on over to Waiheke Island and see what all the noise is about! Love to see you!

Epicurious Launches New Recipes and Food Videos App

        

         

By Chris O'Shea on Nov. 1, 2016 -

 

Epicurious has launched a new app that, as its name implies—Epicurious Recipes & Food Videos—places an emphasis on video.  MORE