International Cuisine from exceptional New Zealand Restaurants
|Book Size||210 x 260 x 25|
|Imprint||New Holland Publishers|
London Restauranteur Lloyd Rooney and his partner Mike Fraser have opened restaurants in several of New Zealand's most popular coastal towns - The Quay and No 8 in Whangarei's Town Basin, The Dune in Mangawhai, The Cove in Waipu and Fire and No 8 in Mount Maunganui. Their formula for innovative, quality dining has proved popular in their six restaurants and this book celebrates their commitment to creating unique culinary experiences to suit every palate.
Here we share recipes from the restaurant's six head chefs hailing from India, Brazil and New Zealand who have creatively merged South Pacific, European, Asian and South American cuisine using the best of quality local produce to create an exceptional dining experience. These tantalising dishes are captured by international photographer Grant Rooney.
After studying journalism and an early career in Radio, Lindy Davis has worked as a print journalist for more than 20 years. With a keen interest in Organic, locally grown produce, The Quay to the Cove published by New Holland, was her first foray into styling and writing about food. She has continued sharing the wonderful cuisine of Lloyd Rooney's and Mike Fraser's restaurants in Global Kitchen.