Wednesday, July 31, 2013


As people the world over know, pasta’s huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino’s Pasta Gino D’Acampo, the master of modern Italian cooking, celebrates his homeland’s most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole.
Divided into five chapters – Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Pasta on the Go, and Pasta for those with Allergies – it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta – it is a low-salt, low GI food – each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal. 
About the author - Gino D’Acampo is a leading supplier of Italian ingredients to the UK. He is a popular chef on TV shows including Daily Cooks, Good Food Live, Ready Steady Cook and won I’m a Celebrity Get Me Out of Here 2009!. He is the author of The i Diet, Fantastico!, Buonissimo!, Italian Home Baking and La Dolce Diet.
Below is a recipe from the book that I can vouch for . It is reproduced with permission from this new softcover edition of Gino’s Pasta by Gino D’Acampo, photography by Kate Whitaker.
Published by Kyle Books and distributed in New Zealand by New Holland, RRP $39.99.

Penne alla crudaiola

Penne with feta cheese, cherry tomatoes, and mint

If you are in a rush and need to prepare something quickly, putting this plate of pasta together couldn’t be simpler. I have taken the concept of a traditional Italian sauce, but just by changing the type of cheese and adding mint, this dish becomes extremely fresh, light, and yet still filling. The feta and mint are a fantastic Mediterranean combination and this recipe will not disappoint you.
Serves 4
5 tablespoons extra virgin olive oil
1 garlic clove, peeled and finely sliced
2 cups cherry tomatoes, halved
salt and pepper to taste
33/4 cups (14 ounces) penne rigate

   10 fresh mint leaves, finely sliced

   11/4 cups cubed feta cheese
1 In a skillet, heat the oil and gently sauté the garlic and cherry tomatoes for 1 minute, stirring with a wooden spoon. Season with salt and pepper and set aside, away from the heat.
2 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan.
3 Pour in the garlic and tomatoes and add the mint and feta cheese. Toss everything together, away from the heat, for 30 seconds to allow the flavours to combine.
4 Serve immediately or cool to room temperature, transfer to a sealed container, and store in the refrigerator for the following day. Don’t store longer than 48 hours and always eat at room temperature.



Just call them food sherpas

A new kind of specialist is helping hungry travelers find out-of-reach pockets of the culinary landscape.

Food legend Lauraine Jacobs on where to eat in Auckland

Written by Sarah Cone   -  The ASW Globalist      


I last saw the New Zealand-based food writer and cookbook author Lauraine Jacobs in San Francisco, where she was promoting the launch of her new cookbook Everlasting Feast. She’s a globe-trotting darling of the food world -- her cookbook was purchased by the famed book collector Mark Cherniavsky for his collection, Charlie Trotter calls her “the high priestess of the international food and wine scene,” and I adore her writing about food even more than I like eating.

On my last trip to Auckland, I asked her where in Auckland a girl should eat. Her reply:

The French Café: The flagship dining destination for discerning Aucklanders that seems like it’s always been there. Under the ownership of Simon Wright and his wife Creghan for more than fifteen years, it’s been kept at the undisputable top of New Zealand’s dining scene, through continual attention and re-invigoration of the business by this talented pair.
Beautiful classically crafted food, tasting menus, fine wines, and superb service. A tight well conceived menu of seasonal produce.
Don’t miss the duck, any of the seafood choices, dishes straight from the courtyard garden or Simon Wright’s lovely desserts.

Kazuya: An oasis of style and sophistication where Japanese chef, Kazuya Yamauchi, delivers a French/European menu with distinct Japanese influence, and service straight from Tokyo.
With only 24 seats in fairly intimate spaces, this is a unique dining experience on the Auckland scene. I’d always choose the chef’s seasonal menu as I’d hate to miss his signature dish, Textures, which is a plate filled with more than thirty seasonal ingredients. Wine service here may be the best in the city.

The Depot: Chef Al Brown is a larger than life character who has given the city a fun, casual diner where truly unpretentious New Zealand food is delivered day after day from breakfast till late.
His raw bar is superb, and there are lots of fishy dishes and Kiwi classics. Wine is on tap (red or white?), as are the beers. The only draw back is no bookings, and an hour or two standing on the sidewalk drinking beer can be a killer while you wait for a table.


Soul Bar & Bistro: Sitting on the large flower be-decked terrace overlooking the inner viaduct with its fancy big boats is where everybody wants to be.
Owner Judith Tabron is a sassy clever gal who knows how to look after her customers, whether they’re the heavy hitters or passing tourists. Soul’s large menu emphasises fresh fish and seafood, some terrific shared plates, pasta, salads and excellent meat, including New Zealand grass fed beef and lamb.
On a fine day there’s nowhere better to be seen.

Ortolana: The pick of many good restaurants and cafés in the fashionable Britomart precinct downtown. It’s part of the Hip Group, recent star players in the hospitality scene, who have several cafés across the city and their own gardens and orchards.
Nothing is too complex here; it’s all squeaky fresh and simply conceived. No bookings but there’s always somewhere to have a drink nearby while waiting for a table.
Don’t miss their house-made yogurt and cheese, and if you need breakfast this will be the most original and delicious you could find, anywhere. And next door sister restaurant Milse serves a degustation dessert menu of perfect treats.

Birds crossing sign
Sarah Cone is a venture capitalist and a world traveler, with homes in California, Uruguay, Argentina, New Zealand, and Italy. You can follow her travels on Flying Flocks.

Tuesday, July 30, 2013

The Sugar Club opens in Auckland

31 July 2013

Forward to a friend




Those seeking an unrivaled dining experience should ascend to the heavens to enjoy Peter Gordon's latest restaurant...


Velo Vino

"Velo Vino" by Jiří Slíva. 
Visit the Czech artist's wine-centric (and bike-centric) gallery page:
"Velo Vino" by Jiří Slíva.
Visit the Czech artist's wine-centric (and bike-centric) gallery page:

3 Incredible No-Bake Cake Recipes

These three scrumptious no-bake cake recipes mean no hot ovens, no complex directions, and no leftovers. No kidding.

By The Editors
When it comes to summer desserts, we just want three things:
  1. Simplicity
  2. Great flavor
  3. Absolutely no heat from the oven adding to already sweltering temperatures

No Bake Makery (Grand Central Life & Style), by Cristina Suarez Krumsick, has all that and more. Boasting 80 yummy, crowd-pleasing recipes for bars, clusters, pies, pudding, candy, cookies, and more, it's the ideal antidote to your hot-weather sweets cravings. We especially loved this trio of creamy, fruity icebox cakes. Make 'em this summer, or any time of year.

Go to the recipes:

No Bake Makery: More Than 80 Two-Bite Treats Made With Lovin’, Not an Oven © 2013 by Cristina Suarez Krumsick. Reprinted with permission from Grand Central Life & Style. Photographs courtesy of Jeremy Krumsick.

From -

Sunday, July 28, 2013

Real Food



The New Zealand  Guild of Food Writers and Asia Pacific Offset Ltd invite you to a special event


Although today's technology allows you to create your own professional-looking book tailored to your specific requirements, there can be a few traps for the unwary - learn the dos and don'ts from a panel of experienced publishing professionals.  
Date:               Tuesday 6 August
Venue:                        The Wine Experience, 22 Jellicoe Street, Auckland
Time:               7.00 pm to 9.30 pm
Cost:                Members $25.00, non-members $30.00
RSVP by        31st  July to this form - Don't be late!
Moderator:    Lauraine Jacobs
Speakers:        Jan Bilton, Graham Beattie, Maggie Tarver, Christine Fernyhough and Sarah Gumbley
Jan Bilton
A successful author with more than 25 books to her credit, several of which she has published herself, Jan Bilton is also a recipe developer, food stylist, travel writer and photographer.
Graham Beattie
Graham Beattie is a full-time book blogger, reviewer and awards judge, following a highly successful career as a publisher for Penguin and Scholastic. Beattie's Book Blog is one of the country's most read, receiving in excess of 12,000 visitors a week. Graham recently started a specialty food blog.
Maggie Tarver
The executive director of the New Zealand Society of Authors, Maggie is knowledgeable about the local publishing scene and is of course a strong advocate for New Zealand authors.
Christine Fernyhough
An ardent advocate of learning and reading, Christine Fernyhough is the co-founder of Books in Homes and the Gifted Kids programme. She is an award-winning author of a number of books including The Road to Castle Hill (about her life as a high-country farmer), Ben & Mark: Boys of the High Country and, most recently, Dart.
Sarah Gumbley
An independent publicist for authors in New Zealand, and specialising in social media, Sarah Gumbley is also a director of Lighthouse PR, which combines her skills with those of experienced book publicist Lorraine Steele. 
Lighthouse PR offers a range of services to self-published authors and publishing houses.
Thanks to 
APO is a Hong Kong-based print broker that specialises in printing quality books for the New Zealand market.

Administration Secretary
New Zealand Guild of Food Writers

PO Box 74262
Auckland 1546
+64 9 376 3620

David Lebovitz writes about Freddie's Deli

Posted: 28 Jul 2013

Pastrami at Freddie's

Parisians have been welcoming an influx of foods coming from a few unexpected shores for a number of years now – tacos, hamburgers, tortillas, banh mi in mobile form, and now, pastrami. I’ve never seen anyone with a more far-away look of longing than my French partner after recounting a giant pastrami sandwich in New York, piled high on soft rye bread. On a tip a few years ago, someone sent us to Coffee Parisien for his fix. And he was so irked with the thin, wan slices of pastrami between the bread that he walked over to the kitchen and told them they were doing it all wrong. (And now you know why I have to be on my toes around here all the time!)

However there was no need for that at Freddie’s Deli. Located in a charming little square, you’ll find the white tiled storefront, the brainchild of Kristin Frederick, who launched the burger and food truck craze in Paris with Le Camion qui Fume.

Pastrami sandwichFreddie's deli in paris
Tyrrell's chipsbrownie
Continue Reading Freddie’s Deli...

Saturday, July 27, 2013

Overweight Chef Kicked Out of New Zealand

Overweight Chef Kicked Out of New Zealand Joerg Sarbach/AP

It was only a matter of time until the worldwide crises of obesity and immigration law met in the wildest of ways. Immigration officials in New Zealand say that they have told a South African chef he must leave the country. Why? His weight. The man, who weighs 286 pounds, moved to Christchurch six years ago at an even higher weight of 352 pounds. Nevertheless, the country, nearly 30 percent of whose population is overweight, claims he does not represent "an acceptable standard of health." New Zealand may be on its way to violating one of the most important maxims of cooking: never trust a skinny chef.

July 27, 2013  via The Daily Beast

Wednesday, July 24, 2013

A Masterclass with Gabriele Ferron, the World Rice Ambassador

S Ferron Masterclass

Risotto Perfetto
with Gabriele Ferron

Wednesday 14 August
Class begins at 6pm

A Masterclass with Gabriele Ferron, the World Rice Ambassador.
Gabriele will demonstrate how easy fantastic risotto can be and how delicious it is when made correctly. Learn from the master how to make the perfect risotto.
Book online or contact us (09) 630 8751




Here is but part of the always interesting East Your Books Newsletter. Details below on how to join.

Lunch BoxBanh MiThis month's Cookbook roundup introduces 17 new books that have just been published in the United States, Great Britain, Australia, and New Zealand. Plus Susie opines on the hot trends for the month - cake decorating, anti-wheat books, stir-fries, and smoothies. Check out all the new arrivals.
Jane in front of her cookbooksAt a time when the press relentlessly insists that no one is interested in cooking at home anymore, there is great joy in realizing that there are many others (like EYB members) who enjoy the creativity and pleasure of sharing good food. So we wanted to celebrate our members with a new feature - publishing vignettes about members and their cookbooks. We're starting with one of our own - Jane Kelly, an EYB co-founder. Discover Jane's cookbooks here.
We love lists of favorites - and we're betting our members do too. Here are some items that have excited our members:
Panzanella on a StickTop 5 Facebook recipes:
Eat Your Books logoQuestions, suggestions, feedback, comments - we love hearing from you. Please help us continue to make EYB the very best it can be: contact us at or post a note on the Forum.
Looking for an EYB Membership? It's easy - join us here.