Monday, June 30, 2014

From dumplings to vanilla puffs – winter just took a turn for the better

Gourmet Traveller

From dumplings to vanilla puffs – winter just took a turn for the better. Check out our recipe slideshow for a preview of our July issue, on sale now.

Plus, our review of Melbourne's Prix Fixe; our travel guide to Bavaria; how to grow your own carrots and make the best ever cheese on toast; and your chance to win two double passes for The Last Confession in Sydney, Melbourne, Brisbane, Adelaide and Perth.

Happy eating,

Anthea Loucas and the team at Gourmet Traveller


From the creators of The Great New Zealand Songbook comes The Great New Zealand Cookbook. Featuring 80 of New Zealand’s finest cooks, chefs and bakers, this sumptuous 190-recipe, 432-page book includes handwritten notes from each contributor alongside stunning photography shot entirely on location. This unique collaboration features the likes of Al Brown, Dame Alison Holst, Tui Flower, Peter Gordon, Jo Seagar, Fleur Sullivan, Shaun Clouston, Josh Emett, Julie Le Clerc, Simon Gault and many more, each contributing the recipes they make for the people they love.

Following the success of the Songbook, creators Murray Thom and Tim Harper felt that the incredible depth of talent in New Zealand’s culinary scene warranted equal attention and turned their focus to capturing New Zealand’s finest cooking talent up and down the country. Murray Thom says, “Travelling the length and breadth of New Zealand made us realise afresh just how privileged we are to live in such a beautiful country. We battled storms and road closures but any inconvenience was completely eclipsed by many serendipitous moments, such as the tranquility of whitebaiting at dawn or the solitude of hunting in the bush at sunset.”

Alongside photographer Lottie Hedley and videographer Hayley Thom, Thom and Harper travelled for nine months to capture the flavours of New Zealand. “It was an honour to meet such hard-working, dedicated people whose greatest joy is to share their food, prepared with passion and commitment and served with such love and care,” says Thom. “From oyster fishing in Bluff and deer hunting in Mourea to fish and chips on the wharf in Mangonui, everywhere we went we were met with huge generosity and warmth and we were welcomed onto boats and into restaurants, cafés and family homes.”

Once again legendary artist Dick Frizzell has been commissioned to create original artwork for the front and back cover of the book, bringing his distinctive perspective to the humble kiwi tea towel. The Great New Zealand Cookbook benefits kiwi charity KidsCan, which will receive a portion of the proceeds to fund a new initiative that will expand their ‘Food for Kids’ programme through the establishment of KidsCan Orchards in schools.

Published by PQ Blackwell, The Great New Zealand Cookbook is available where all good books are sold. 


The Great New Zealand Cookbook launched in spectacular style

Above -Lauraine Jacobs and The Bookman -  - Trudi Nelson photo 

It seems appropriate that such a spectacular book should be launched in spectacular style 
and that is exactly what happened last evening in Murray Thom's Parnell premises before an 
audience of 500 guests..

The book features 80 of NZ's finest chefs, cooks and bakers some 60 of whom were present at
 the launch.. The sumptuous 432 page hardback with 190 recipes is filled with the most
 stunning photography featuring the 80 recipe contributors on their home patch, all shot 
entirely on location.This is the cookbook of the year.

Publisher Geoff Blackwell 

 Author, creative genius Murray Thom

The Bookman lines up for whitebait fritters

The Great New Zealand Cookbook
PQ Blackwell - $50.00

Chickpea, Lemon and Mint Salad

Posted: 29 June 2014 by David Lebovitz
Chickpea, lemon, mint salad recipe

I was reminded in Sicily how good freshly dried chickpeas can be. Usually, I cook whatever I can get my hands on, and add them to soups or make a batch of hummus. But I don’t sit around eating them, as they are, unadorned. So when someone asked me to taste a few from a batch of chickpeas dried by a local farm in Sicily, that had just been cooked, I found myself dipping a spoon (yes, a clean one each time…) back into the big bowl of chickpeas. And decided, when I get home, to give chickpeas a more prominent place on my plate.

Chickpea, lemon and mint salad

At the risk of sounding like the annoying dinner guest who has lived in Europe (which I’m sure I will be, at some point…if I’m not already), I dressed them with Sicilian olive oil and juice squeezed from lemons that I picked myself. The organic chickpeas are from the market in Gascony. I added hand-harvested French sea salt, and fresh mint that I get from the Arab fellow at my market, who lets me rifle through all the bunches at this stand to snag the best one.

Continue Reading Chickpea, Lemon and Mint Salad...

Friday, June 27, 2014


Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! But the recipes shown here are just the beginning. The EYB Library has over 142,000 online recipes to choose from including over 21,000 from cookbooks and over 46,000 from magazines. Then there are thousands more from the 74 popular blogs & websites we have indexed. Adding online recipes to your EYB Bookshelf is a really great way to build your recipe collection, especially since they come from such trusted sources.

As you add recipes to your EYB Bookshelf, don't forget you can apply Bookmarks to help keep them organized. And once you've tried a recipe, you can add a Note to remind yourself how the dish turned out and share your experience with the EYB community. Happy cooking and baking everyone!
From AUS/NZ books:

28 recipes from Grains: The Definitive Guide to Cooking Grains, Seeds and Legumes
by Molly Brown, indexed by an EYB member

Thursday, June 26, 2014

BOOK OF TRIPE - and more besides

 Book of Tripe 

By Stephane Reynaud

Murdoch Books - Hardcover - NZ$59.99

GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS... These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?! 

What a treasure this is for those of us who like/love offal. Tripe and onions was a staple at home when I was a kid growing up.

A handsome, beautilfully illustrated hardback book.

Eight page cover story by NZ Listener for new NZ cookbook

Astonishing coverage in the NZ Listener dated July 5-11 2014 (on sale next Monday) with an eight page story from the Listener's food writer Lauraine Jacobs.

The Great New Zealand Cookbook - The food we love from 80 of your finest cooks, chefs and bakers
Murray Thom & Tim Harper
PQ Blackwell - $49.99
Publication Monday 30 June.

There is an embargo on this title for the rest of us until Monday so I will be writing more about it after that! But meantime let me say that it is an absolute stunner.

Capers in Pantelleria

Posted: 25 June 2014 by David Lebovitz
Pantelleria Capers, in Sicily
There were two things I heard repeatedly about Pantelleria before I got there. First: every person in Sicily told me I would love it; second: I had to try the capers, which wasn’t difficult, considering they were everywhere.

Pantelleria Capers, in Sicily
And I don’t mean in shops or on restaurant menus. I mean, they’re growing everywhere on Pantelleria; on the sides of roads, around stores and buildings, on craggy pathways, and next to the stone walls that run up and down the hills of the island.
Pantelleria Capers, in Sicily

A long time ago, an uncle in New England told me a pretty funny story. He was making a recipe that called for “pickled capers.” But he decided that he’d improve the recipe by using fresh. He looked in shops and grocers for fresh capers all over town, and couldn’t find any.

Pantelleria Capers, in Sicily

While capers grow in several countries around the world, and there may indeed be a plant tucked away in some greenhouse in Connecticut, I don’t think you’ll have much luck finding them fresh, as you so easily can, in Pantelleria.

Pantelleria Capers, in Sicily

Continue Reading Capers in Pantelleria...

Wednesday, June 25, 2014

The ‘Other’ Reds with Yvonne Lorkin

Join Dish wine writer Yvonne Lorkin for an exclusive Dish Drinks tasting of The ‘Other’ Reds.

Yvonne Lorkin, wine writer for Dish, will take you on a journey beyond the well-known red wine varieties of Pinot Noir and Merlot to explore a world of fabulous lesser known red wines, such as Malbec, Cabernet Franc and Tempranillo.
You will taste six wines under Yvonne’s expert and entertaining tutelage, including three of the top rated wines from the latest Dish Tasting Panel: The Matawhero Church House Malbec 2013 (5 stars), Hawkes Ridge Wine Estate Tempranillo 2013 (4.5 stars) and Gillman Cabernet Franc 2008 (4.5 stars).

The wines will be matched to a delicious tasting menu prepared by the Head Chef at James & Mint Kitchen Catering.

Don’t miss the chance to experience award-winning wines, delicious food and an informative and entertaining evening with Yvonne Lorkin. Book now!

WHEN: 6.30-8.30pm, Wednesday 16th July 2014
WHERE: James, 18 Stanley Street, Parnell, Auckland
PRICE: $79 pp (includes tasting of six wines matched with food)


June, 2014

Decadence continues in June, with cookbooks dedicated to drinks and sweets. Recent bad news about the shrimping industry is tempered by good news about butter. Meanwhile, the U.S. is readying for a big July holiday with red, white, and blue foods. There's another magazine soon to be added to the EYB Library, and a slew of new cookbook recipes available online to keep you busy while you wait for that new book to be shipped. Plus, we're giving away a free Lifetime Membership. Enjoy!

The team at EatYourBooks

Featured Pinterest board
The Fourth of July holiday is widely celebrated in the U.S. with picnics and fireworks. Red, white, and blue-themed items are everywhere, from clothing to decorations to the food. Here are some favorite red, white, and blue foods from the EYB Pinterest board that everyone will love, whether celebrating a holiday or just enjoying the eye-catching colors.

Red, white and blue push pop cakes from Baking Bites
Red, white and blue cheesecake cake from RecipeGirl
Shortcake royale from Food Network Magazine
Red white and blue fruit skewers with yogurt dip from Skinny Taste
Red, white and blue ice cream cupcakes from Annie's Eats
Coming soon: Chickpea magazine
We love to add new items to the Library, and this month is no exception. We're currently indexing Chickpea, a vegan quarterly that showcases "the vegan world at the moment, whether it’s a personal story, a new book, a killer recipe, or a photo story that captures the essence of the season at hand."

This ad-free magazine features content from its online community, with contributions from people of all backgrounds and skill levels. The index will go back to the first issue from 2011.

Cookbook giveaways
Writer, photographer, and editor Per-Anders Jorgensen's Eating with the Chefs is a visually stunning tome that focuses on the family-style meals eaten in the world's most renowned restaurants. We're delighted to offer three copies to EYB members. Click on the photo to view contest details.


The contest for The Homemade Flour Cookbook by Erin Alderson, which explores flours from every imaginable source, is open until June 30 for your chance to win one of 10 copies. Click the book image above to view contest details.
Eighty of New Zealand's finest cooks, chefs and bakers have contributed over 200 recipes to The Great New Zealand Cookbook, a wonderful celebration of New Zealand's ethnic diversity and fresh local produce. Enter the contest (view by clicking the book image above) for your chance to win one of three copies.


And you need to hurry to enter the contest for Fried & True, the ode to all things fried chicken by Lee Brian Schrager and Adeena Sussman. The contest ends today!

Remember, you can view all cookbook giveaways by visiting the EYB blog.

Monday, June 23, 2014

slow-cooked pork shoulder with plums or a slow-roasted lamb neck with rosemary salt-roasted potatoes,

Gourmet Traveller

Some things just taste better given more time, and whether it's a slow-cooked pork shoulder with plums or a slow-roasted lamb neck with rosemary salt-roasted potatoes, we're sure you'll agree. Check out our slow-cooked winter recipes slideshow.

Plus, our insider's guide to Canberra; our review of Fish Face Dining in Double Bay; Damien Pignolet's recipe for pot au feu; and your chance to win a trip to Tuscany thanks to British Airways and Mr & Mrs Smith in our Hotel Guide Readers' Choice Awards competition, and tickets to Strictly Ballroom The Musical!

Happy eating,

Anthea Loucas and the team at Gourmet Traveller

Making Cassata alla Siciliana, in Sicily

Posted: 23 Jun 2014 - David Lebovitz

Cassata alla Siciliana

I didn’t want to cause a ruckus by sharing pictures of such a spectacular cake without a recipe. But on the other hand, it’s quite a chore to make a Cassata alla Siciliana and although Fabrizia Lanza sailed through it without breaking a sweat, between using the right pan, mixing up your own almond paste, finding ricotta as good as the ricotta in Sicily, and getting the candied fruit (including the squash, which is the translucent white brick on the platter), it might be classified as one of those things that’s better left to the Sicilians.
(Nevertheless, if you want to give it a go, Saveur printed her Cassata recipe, and it’s also in her book, Coming Home to Sicily. I linked to additional recipes at the end of the post.)

Cassata alla Siciliana

According to Italian food specialist Clifford A. Wright, the word Cassata is derived from the Arabic word quas’at, or qas’at, which refers to a wide bowl. There is actually a special pan to make the cake; it’s a mold with sloped sides and a groove around the bottom so that when Cassata mold is lined with strips of almond paste, and overturned, there’s a rim to create a neat guard against the icing from running down the sides.

Saturday, June 21, 2014

‘The Tastemakers’ and ‘The Third Plate’

To start a food trend from agriculture is “one of the riskiest” things an entrepreneur can do, David Sax writes in “The Tastemakers,” his entertaining new excursion into, as his subtitle has it, “Why We’re Crazy for Cupcakes but Fed Up With Fondue.” “Yet every day,” he adds, “there are countless farmers, scientists and gardening dreamers with a trowel in their hand, digging in the dirt and planting the seed that they hope will one day change the way we eat.”

Sax could well be describing Dan Barber, the nationally prominent chef whose Blue Hill restaurants, one in Greenwich Village and the other in Westchester County, have knit farming practices into daily menus in a way few other high-profile farm-to-table restaurants have been able to manage. In articles, TED talks and at conferences, Barber has established himself as one of the food world’s leading voices on how farm practices influence flavor. And now he establishes himself as one of the food world’s leading writers.