In this book, chef Charles Royal uses indigenous New Zealand ingredients, such as kawakawa, pikopiko, wild bush mushrooms and ferns to give classic dishes a contemporary twist. Covering recipes from starters through vegetables and mains to sweet treats, Charles shows how to prepa...re stunning dishes with minimum effort that have a uniquely New Zealand look and taste. The book details how to locate, harvest and prepare the indigenous ingredients used and gives photographs of them up close and in the natural environment. Photographs of the completed dishes accompany each recipe, and these are complemented by scenic photographs of Charles gathering ingredients from the bush and cooking in beautiful outdoors locations.
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| ISBN |
9781869694180 |
| Publisher |
Huia Publishers |
| Format |
Hardback |
| Availability |
Internationally sourced on backorder; allow 4-8 weeks
|
Full details for this title
| Interest Age |
14+ years |
| Reading Age |
14+ years |
| Library of Congress |
Cooking, New Zealand |
| NBS Text |
National & Regional Cuisine |
| ONIX Text |
General/trade |
|
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Author's Bio
Charles Royal trained as a chef in the Royal New Zealand Army, gaining London City and Guilds qualifications. After ten years and having perfected cooking for a thousand people or a small dinner party, he worked in Air New Zealand's catering service as the chef for business and first-class travellers and travelled the world sampling and cooking different cooking styles. He has been owner chef of two restaurants and has tutored cooking students. A growing interest in the Slow Food movement and experimentation with native plants in cooking, led Charles and his wife, Tania, to establish Kinaki Wild Herbs, which produces dried herbs and rubs for cooking.
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