|By||Al Spary & Russell Gray|
|Book Size||266 x 245 x 24 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Subject Classification||Cookery / food & drink etc / Cookery by ingredient / Cooking with meat & game|
There are never enough words to describe a foodie moment, when you go to that restuarant recommended to you and the food just lives with you forever. Botswana Butchery is a destination restaurant located in 2 spots, Queenstown with an 1800 wine selection or Auckland in NZ. Many Australians travel to NZ just to go to either restaurant as the food is a live experience.
Botswana Butchery’s diverse menu is all about flavour and has a strong focus on fine cut meats and locally sourced foods.
The cookbook design mirrors the restaurant interiors with dark leather, velvet and opulent décor, and a meat cleaver on the door handle doubles as the establishment logo.
Recipes emphasise nine different cuts of meat, along with locally sourced foods cooked simply to allow their prime ingredients to shine. There are popular signature dishes such as Spanish style whitebait (a small freshwater fish), whole shoulder of New Zealand lamb and Peking duck but the main thrust is on meat ‘from the butcher’s block’ with more than 10 options of sauce and butter condiments. The meats are rich and flavoursome, like Raukumara Venison Fillet, which arrives with a roasted head of garlic to add sweetness and depth.
Botswana Butchery is a sumptuous and well designed cookbook filled with delicious recipes that reveal the simplicity of cooking with fresh seasonal produce.