The Quay To The Cove

p>Fresh seasonal producenbsp;prepared with a uniquenbsp;New Zealand twistnbsp;inspired by a distinctlynbsp;European influencehellip;nbsp;direct from the highlynbsp;popular Cafeacute;rsquo; at the Covenbsp;by the incomparablenbsp;Lloyd Rooneybr />At the highly successful cafeacute; established at The Cove in historic Waipu Cove, Northland and the upcomingnbsp;restaurant The Quay, at Whangareirsquo;s Town Basin, English-born Lloyd Rooney offers fresh seasonal producenbsp;from the sea and his farm at Highgate Hill in the Waikato./p> p>The recipes are inspired by English and European cooking styles and given a uniquely New Zealand twist.nbsp;Seafood is celebrated, but pizzas feature too, and the paddock to plate chapter treats Angus beef and Newnbsp;Zealand lamb with the seriousness it deserves. Customers flock to the cafeacute; for the classic cocktails, and thenbsp;cookbook finishes with sweet desserts. With photographs taken on location and a text that describes anbsp;fascinating life that has taken this enterprising restaurateur from London to Europe, and Scandinavia tonbsp;New Zealand, this is a cookbook with a difference.nbsp;/p> p>Lindy Davis has worked as a print journalist for the past twenty years. Her stories feature in variousnbsp;New Zealand and Australian magazines./p>

After studying journalism in Auckland and an early career in radio, Lindy Davis has worked as a print journalist for the past twenty years. Her stories feature in various New Zealand and Australian publications. She has a junior fiction book series, The Golden Scarab.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.