A celebration of New Zealand's diverse and thriving dining scene, the New Zealand Restaurant Cookbook is an indispensable companion. As well as introducing you to new and iconic restaurants throughout the country, it shows how to recreate at home some of the most popular dishes from their menus.Fifty celebrated chefs share recipes for their favourite dishes in this follow-up to the bestselling New Zealand CafU Cookbook. Winery restaurants, breweries, neighbourhood bistros and fine dining establishments all make an appearance, with recipes that draw from a broad range of cooking styles and international cuisines. The perfect accompaniment to your next foodie foray.
Delaney Mes's food writing career began with her popular food blog Heartbreak Pie, which she wrote as a graduate lawyer living in Wellington. Musing about what she was cooking and how she was feeling, she quickly built up a community of readers in New Zealand and overseas, who appreciated her wit, honesty, and frank approach to life and cooking. While living in Wellington she began cooking on the Good Morning TV show and writing for magazines. After moving back to her home town of Auckland she launched into cooking and writing full-time. Her first column for Metro magazine looked at cheap and cheerful dumpling joints to where to find the best Bloody Mary to the ins and outs of fine dining. That lead to judging the Metro CafU of the Year and Best Bars issues, as well as judging for the prestigious Metro Restaurant of the Year Award. Delaney has a weekly column writing recipes for the New Zealand Herald, and has built a name for herself with her approachable and fresh recipes. Her love of food and travel has taken her around New Zealand and overseas, from visiting farmer's markets in Christchurch to trying the best tea in Sri Lanka to sampling street food in Tokyo, and everything in between. She shares her food and travel writing on her website delaneymes.com, which has an enthusiastic following. .
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