DINNER IN A BASKET
Judith Cullen cooks from the market. Photography by Bill Nichol.
Longacre Press $40.00
Author Judith Cullen, food consultant & stylist and well-known in Otago for her inspirational cooking classes, has teamed up with top photographer Bill Nichol, to travel the country’s leading markets – Cromwell, Nelson, Marlborough, Matakana, Avondale, Otago, Wellington, and Hawkes Bay.
From the six food producing regions and their markets she provides a selection of marvellous recipes that focus on fresh, in-season, local produce as well as the cheese, olive oils and other locally produced culinary delights.
The book is a special delight for me because we shop for our fresh supplies most Saturdays at the Matakana Market, an hour north of Auckland, and the photos shown here are some of those from that market that appear in the book.
Judith Cullen cooks from the market. Photography by Bill Nichol.
Longacre Press $40.00
Author Judith Cullen, food consultant & stylist and well-known in Otago for her inspirational cooking classes, has teamed up with top photographer Bill Nichol, to travel the country’s leading markets – Cromwell, Nelson, Marlborough, Matakana, Avondale, Otago, Wellington, and Hawkes Bay.
From the six food producing regions and their markets she provides a selection of marvellous recipes that focus on fresh, in-season, local produce as well as the cheese, olive oils and other locally produced culinary delights.
The book is a special delight for me because we shop for our fresh supplies most Saturdays at the Matakana Market, an hour north of Auckland, and the photos shown here are some of those from that market that appear in the book.
Before I review a cookbook I always make a meal using recipes from the new book. So on Saturday night last I prepared the following dinner for the family using Judith’s recipes:
Boned out and butterflied leg of lamb rubbed with Orange & fennel Marinade, served with Red Capsicum & Mustardseed Marmalade. Accompanied by Potatoes with Rosemary, Cherry Tomatoes and Black Olives.
Boned out and butterflied leg of lamb rubbed with Orange & fennel Marinade, served with Red Capsicum & Mustardseed Marmalade. Accompanied by Potatoes with Rosemary, Cherry Tomatoes and Black Olives.
It proved to be absolutely delicious, and went down a treat.The lamb came from the wonderful Stubbs Village Butchery in the new Matakana Village complex which is adjacent to the Matakana Market.
Dinner in a Basket , a super new cookbook to add to my kitchen bookshelf.
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