An invitation from Wellington author/publisher David McGillCome to the Yummy Launch of David McGill’s food memoirs
The Communion of the Easter Bun-Rabbit
The Food Lives of a Kiwi Here and There
Turnbull House, opposite The Beehive
Saturday, 22 November, 3pm
This bread and butter pud is the author’s back cover putative proof that you are what you cook – he has been baking bread from the age of five, but only discovered this year it was an inherited disposition on both sides of the family. The proof is on the front cover, but you’ll have to come to the launch to see that!
Kiwi cookery writer David Burton identifies what changed Kiwi cuisine at David McGill’s food launch 65 years in the baking, from Auckland Plunket prep, Mum of Plenty Baking and Graham Kerr’s francophile shake-up to OE Ocker fusions, London quail and Paris snails, jokey lunch with Michael Bentine, no joke with Peter O’Toole, Bologna mushrooms, Bethlehem macaroni, back home pursuit of the perfect meat pie and witnessing the Godfather of Kiwi Café Culture taming rowdy All Blacks.
70 original recipes include English cookery writer Kathie Webber’s roast goose, David Burton’s ‘Attic Chicken’, playwright Roger Hall’s pork with prunes, dozens of heritage family favourites like Louise cakes, Sally Lunn buns, caraway seed cake, real Russian borscht, wine scribe Karl Du Fresne’s formative imbibing and much bread making and breaking. 50 illustrations
Traditional Kiwi snacks served, the likes of cheese straws, devils on horseback, pineapple, pickled onions and cheese cubes on toothpicks, savs and pavs. Ladies – and Gentlemen – may bring a modest plate of favourite Kiwi tucker to celebrate 65 years recording our evolving and retro eating habits.
$36-99/Launch 20% off.
The Communion of the Easter Bun-Rabbit
The Food Lives of a Kiwi Here and There
Turnbull House, opposite The Beehive
Saturday, 22 November, 3pm
This bread and butter pud is the author’s back cover putative proof that you are what you cook – he has been baking bread from the age of five, but only discovered this year it was an inherited disposition on both sides of the family. The proof is on the front cover, but you’ll have to come to the launch to see that!
Kiwi cookery writer David Burton identifies what changed Kiwi cuisine at David McGill’s food launch 65 years in the baking, from Auckland Plunket prep, Mum of Plenty Baking and Graham Kerr’s francophile shake-up to OE Ocker fusions, London quail and Paris snails, jokey lunch with Michael Bentine, no joke with Peter O’Toole, Bologna mushrooms, Bethlehem macaroni, back home pursuit of the perfect meat pie and witnessing the Godfather of Kiwi Café Culture taming rowdy All Blacks.
70 original recipes include English cookery writer Kathie Webber’s roast goose, David Burton’s ‘Attic Chicken’, playwright Roger Hall’s pork with prunes, dozens of heritage family favourites like Louise cakes, Sally Lunn buns, caraway seed cake, real Russian borscht, wine scribe Karl Du Fresne’s formative imbibing and much bread making and breaking. 50 illustrations
Traditional Kiwi snacks served, the likes of cheese straws, devils on horseback, pineapple, pickled onions and cheese cubes on toothpicks, savs and pavs. Ladies – and Gentlemen – may bring a modest plate of favourite Kiwi tucker to celebrate 65 years recording our evolving and retro eating habits.
$36-99/Launch 20% off.
RSVP email dkmcgill@xtra.co.nz
04 292 8226.
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