She has included local fish species and potato and other vegetable varieties.
A simple book, free of gastro-porn photos and showy dishes, it has mostly good, simple recipes and as I leafed through it initially, I marked several in the autumn and winter sections - slow-roasted onions with goats cheese, mutton, potato and spinach curry, smoked fish cakes with beetroot - to try.
They may not be labour-intensive for a Michelin-starred chef such as Newell (he owns Zibibbo in Wellington), but many of these stylish recipes intended for entertaining at home would extend most of us who might attempt them.
There are a few easier recipes - kedgeree, Welsh rarebit with ham and spinach, Lancashire hotpot, or a classic fruitcake (with 26 ingredients), but many are ambitious - banana-leaf-wrapped paua with pineapple crisps, confit duck with miso soup and radish dressing, or squid and cashew-stuffed chicken with crispy noodle salad.
The recipes are grouped according to style of party, from brunch through lunch, afternoon tea, barbecues, cocktails dinner and late supper. A book to show off the chef's food or for competent cooks who want to extend their repertoire and skills.
