Accompanying his television series, this book presents the old and the new from hangi to Thai curries, from cheese scones to deep fried camembert.
Everyone has their own ideas of Kiwi food, and his is Auckland focused, with snapper and Pacific Island food (although he does feature Bluff oysters), but I did miss good old bacon and egg pie and mustard sauce for the corned beef.
• Judith Tabron, one of New Zealand's finest chefs, formerly of Ramses Bar and Grill and for the past decade of Soul Bar and Bistro on the Viaduct Basin has published The Soul Cookbook (Random House) with her chef Gareth Stewart.
The recipes, like many restaurant dishes, look simple and fresh, but rely on preparation of various dressings, sauces, salsas, purees, creams and confits to finish them. But it is more than a cookbook, it's a celebration of the acclaimed restaurant's stylish, innovative food and Auckland's Viaduct Basin in which it is situated, and is beautifully presented and illustrated.
