The latest Masterchef NZ winner, Chelsea Winter's
cookbook At My Table
(Random House) is out. The recipes,
she says, are ones which have fond memories attached to them
and ones she has cooked countless times, some being passed down
Perhaps one of the latter is speculaas, a Dutch spiced cake
with almond filling which her oma (grandmother) used to make,
but many are accessible: thin crust pizzas, fresh salads,
pastas, desserts and dishes with Indian, Mexican, Middle
Eastern and Southeast Asian influences, and a few with nods
to contemporary restaurant food such as scallops with
cauliflower puree and lemon and thyme oil.
Healthy desserts might sound like an oxymoron to some
people, but Australian Lisa Fabry aims to redeem their
reputation in her book Divine Vegan Desserts
Press). Her recipes are dairy and egg-free, and many are
gluten-free, wheat-free, low in sugar, nut-free and some are
even raw. Besides her own recipes are a selection from
restaurants around the world, including Revel Cafe in Auckland.
A book not only for vegans and people on dairy-free diets, but
also for those who are looking for healthier alternatives to
some luscious-looking desserts.