Smoking is an ancient method of preserving and adding taste that has been revived and nowadays the range of foods that can be smoked is limitless, as chef Jeremy Schmid shows in this delicious collection of some of his most loved dishes. Everyone enjoys the sweet salty qualities of smoked meat and fish, caramelized on the outside, with a soft tender inside and a taste that lingers long after the meal is over.
Penny Oliver's simple, stylish recipes rely on fresh, top quality seasonal ingredients, and are ideally suited for friends and family. Matched with Ian Batchelor's enticing photography, the four chapters of recipes will tempt your taste buds and stir up a holiday mood
Part memoir, part sumptuous holiday cookery book, the author outlines her beach food philosophy, which includes improvising ingredients with whatever is to hand, and simplifying recipes to work with less. A ‘waste not’ approach to cooking is paramount where the nearest shops are an hour’s drive away. Combining nostalgia for the simple life with the skills of a trained Cordon Bleu chef, this is a book is to be savoured – at the beach.
Grant Dixon is currently the editor of the largest outdoors magazine in New Zealand, 'NZ Fishing News' and has been for the last twenty odd years, this book is a collection of his favourite recipes and the best of the recipes that he has gleaned from his colleagues and readers over the years.
Rated for difficulty, prep time, BBQ, oven, pan or pot.
Was NZ$45.00 + Delivery.
Now NZ$20.00 + Delivery.
DRESSING FISH, GAME & SEAFOOD
by Brad Parkes. Softback, 0,34 kgs, 235mm x 155mm, 128 pages. Published 2011
Brad Parkes, who has hunted and fished over a goodly part of New Zealand, follows up his hugely popular book Smokin - a practical guide to smoking New Zealand meat, fish and game with this guide on how to dress and prepare fish, shellfish, gamebirds, small game and deer and pigs for the table. Dressing, bleeding, hanging, gutting, plucking, knives and their sharpening are comprehensively covered and the various chapters are well supported by photographs, showing the various steps
NZ$35.00 + Delivery.
THE ESSENTIAL OYSTER
by Rowan Jacobsen. Hardback, 1.08 kgs, 198mm x 242mm, 294 pages. Published 2016
The ultimate oyster guide from America's go-to expert but it features a couple of New Zealand oysters.
With colourful tasting notes and backstories, recipes from America's top oyster chefs, and renowned photographer David Malosh's stunning portraits The Essential Oyster is the definitive book for oyster lovers everywhere. From British Columbia to Barnstable, from New Orleans to New Zealand, The Essential Oyster spotlights the world's greatest oysters - the quirky, the rare, the historically significant, the flat-out yummies - and captures the essence of each in a play of words and images that will delight oyster veterans and beginners alike.
NZ$40.00 + Delivery.
COASTAL KITCHEN Fresh and Creative New Zealand Cuisine
Photograpy by Ian Batchelor. Hardback, 0.95 kgs, 255mm x 220mm, 191 pages. Published 2016
Fish and seafood dishes feature prominently in this (2015) edition. A full range of delicious meats, vegetarian dishes and desserts are also included to create a substantial recipe book that will cater to all tastes. From lively beach cafes with windswept backdrops to harbourside fine dining; from serene vineyards with sensational sea views to culinary caravans right on the sand, a wide variety of eateries have contributed their favourite recipes to form this collection.
The extraordinary photographic talent of Ian Batchelor captures the food in situ, weaving in gorgeous coastal shots to truly capture the seaside eating experience and New Zealand's magnificent coastline
NZ$35.00 + Delivery.
PORTABLE BBQ BOOK THE KIWI SIZZLER.
By Chris Fortune. Paperback, 0.28 kgs, 165mm x 210mm, 96 pages. Published 2015
Enjoy totally tasty BBQ food cooked, and eaten, anywhere you happen to be! Just stow and Go!
Full of practical, reliable advice on using a portable barbecue anytime, anywhere, Chris Fortune covers everything from essential equipment, preparation and choosing best-quality ingredients to simple do’s and don’ts to ensure safe and successful results.
Chris answers key questions on basting, marinating and brining; why some things fail; cooking for a crowd; best cuts of meat to BBQ and why; how to use cheaper cuts with success.
Full of great recipes including marinades, bastes and rubs; snacks; dips and spreads; grilling seafood and meat; veggies and something sweet to finish.
NZ$30.00 + Delivery.
THE BEAUFORT SCALE COOKBOOK All-Weather Boat Cuisine.
By June Raper. Paperback, 0.22 kgs, 186mm x 212mm, 96 pages. Published 2015
There is no problem cooking on a boat when the weather is fine and the sea smooth, it is a different ball-game when the wind comes up and the boat begins to dance....
June Raper has been at sea long enough to be suspicious of recipes describing "how to make jam at sea" or "take four pints of water and a lobster". The recipes in this book are practical – she has tried and tested them all out on her boat, and guarantees they will work. Each is indexed by wind strength so you can serve something tasty, nutritious and easy in a blow, or make something more elaborate on a calm day.
How about trying, David’s Force Eight Breakfast or Tomato Soup in wind Force 6? Or on calmer days (Wind Force 1 and 2) have a go at Salmon & Sweet Corn pancakes. Even in Wind Force 5 you can make Danish Open Sandwiches or Golden Eye. And if you’d like to know what those actually are, buy a copy of this book and expand your range of culinary delights on board.
NZ$35.00 + Delivery.
KEEP IT SIMPLE SAILOR
By Robbie Kirk. Paperback, 0.12 kgs, 150mm x 210mm, Spiral bound 63 pages, Black & White drawings.
Subtitled 'Easy recipes for small boats without a fridge', this simple guide features easy instructions on buying ingredients, storage, planning, and managing cooking in a confined space without the luxury of a fridge.
This simple practical guide is a must for the adventurer whether sailing, camping or roving in a campervan. Each of the 69 tested recipes use unrefrigerated ingredients, a minimum of utensils and will delight the novice or experienced cook.
You’ll find easy instructions on basic equipment, provisioning, storage and water saving techniques. There’s a chapter on dry oven baking on top of the stove. Relevant recipes state cooking times for dry ovens and conventional home ovens. The fortnightly menu takes the worry out of what meals to prepare for 2 people. It’s so simple to manage cooking on a one burner stove in a confined space.
The (tested) recipes in this book were written on location at anchorages or roadside campsites and use readily available ingredients from local outlets.
Was NZ$31.00 + Delivery.
Now NZ$25.00 + Delivery.
FROM THE GALLEY OF...
By Compiled and edited by Frances Rennie. Paperback, 0.27 kgs, 140mm x 217mm, 204 pages, Black & White illustrations.
The OCC's 60th Anniversary Collection of Seafarers' Recipes is an ideal friend to take on that short or long cruise, whether you're a Cordon Bleu chef who's never cooked on a boat or a sailor who's never cooked at all.
Whether in distant lands where familiar ingredients are unavailable or in local harbours sharing potluck with fellow cruisers, this is a collection of over 250 recipes for cooking meals both underway and at anchor. They can, of course also all be done in a proper kitchen. Being 'boat recipes' they are by and large simple to cook, tasty, and nutritious.
An amazing resource that combines the experience and expertise of cooking onboard of some of the most adventurous souls on this earth, the members of the Ocean Cruising Club. To be a member, you have to have done at least a 1000-mile passage non-stop. That's a lot of miles at sea where things can get boisterous and crews need to be fed. There are tips for how to store the mega-fish you catch, how to translate measures between different countries, and what things are called in different parts of the world.
Suitable for vegetarians and non vegetarians, for 'eggs on toast' cooks and those with a bit more flair and skill, this is a cookbook to bring food, and friends, together.
NZ$35.00 + Delivery.
THE BOAT COOKBOOK.
ByBy Fiona Sims. Paperback, 0.51 kgs, 188mm x 220mm, 160 pages, full colour photos.
Subtitled "Real food for Hungry Sailors", this new boat cook book is designed for anyone with a tiny galley kitchen and an appetite for fresh, gorgeous food. Packed with fabulous and easy rescipes all made with the minimum of fuss and the maximum of flavour.
The book starts with a chapter on setting up the galley, where space is at a premium, and everything has its place. A list of items that should be in your galley, from baking tins to weighing scales.. the joys of a pressure cooker, and the ingredients that should be in the locker, plus, a small section on wine at the back, and what to serve with what...
There are many delectable recipes included (80), and some favourites from famous chefs, and even more famous sailing legends ( including Sir Robin Knox-Johnston). All can be completed in 20-30 minutes and most are sufficient for four hungry sailors. (Although some are just based on couples). Ingredients are mostly available from supermarkets. In total there are 5 sections and a few indulgences...white truffle oil on popcorn to name just one..
Despite being an English published cookbook, with some particular English ingredients and tastes, the recipes here can be easily adapted to cater for New Zealand fish and local tastes. "Chilli Beef Noodles with broccoli and cashew nuts" sounds pretty good, as does "Grilled Lemony Chicken Breasts with Red Pepper and Pine Nut Couscous"..then again, toast with exotic toppings and a quick rum is always good!
Scattered throught this book are lots of hints, tips and bits of lore.
For the galley chef, the busy sailor or a shopping trip in harbour, this is a good little cookbook to pack.
NZ$37.00 + Delivery.
By various food writers. Paperback, 0.68 kgs, 140mm x 190mm, 400 pages, full colour photos.
An original chunky cookbook with recipes for pot, pan, wok, gril, oven as well as fast sweet recipes.
With a mouth watering colour illustration with every recipe, this compact little book has more than 175 recipes. So you should have no problem in figuring out what to eat tonight even if you only have half an hour to get it ready.
NZ$25.00 + Delivery.
COROMANDEL FLAVOUR. A Year of Cooking at the Bach.
By Deborah Hide-Bayne. Paperback, 0.58kg, 192mm x 246mm, 215 pages, full colour photographs. Published in 2012.
It's the dream many of us have, but few can live - to swap city life for the land, enjoying the cylce of the seasons and the flavour of the food picked fresh from the garden.
Britsh-born artist Debroah Hide-Bayne passed through the Coromandel expecting little more than happy holiday memories. Instead she found a lifestyle that stopped her in her tracks. Some years later and she is a local - married with a young son, an orchard at her door and a view of the bush-clad hills behind.
Life revolves around the seasons, the weather and whether the fish are biting. This is Deborah's chronicle of a year at home with her young fammliy, painting, cooking, baking, preserving and loving life. The recipes are in order of calendar month and are truly mouthwtareing. Beautiful photos (Not just with every recipe but throughout) complement this lovely book
Was NZ$49.50 + Delivery.
Now NZ$30.00 + Delivery.
By Dee Pigneguy and Sonja Raela. Paperback, 0.49kg, 240mm x 225mm, 116 pages, full colour photographs. Published in 2011.
Delicious, mouthwatering, luscious, delectable... are there enough superlatives to describe the food from Sonja's Kitchen? These remarkably simple dishes are replete with healthy vitality and infused with flavour. Based on traditional, nutrient-dense fresh fruits and vegetables, poultry and seafood, with accents of ginger, lime, lemon, basil, garlic and coconut, Sonja's dishes excite the palate.
This is sustainable cuisine!
All over the world people are searching for better ways of growing food and sustaining life. On the South Pacific Island of Aitutaki, Sonja and Tauono relied on their organic plantation and vegetable garden to supply fresh fruits and vegetables for Tauono's Organic Garden Cafe, putting ecologically sustainable theories into practice.
NZ$40.00 + Delivery.
GREAT BARRIER ISLAND SEAFOOD COOKBOOK.
By Kaitoke School. Paperback, spiral-bound, 150mm x 210mm, 103 pages, full colour photographs.
Great Barrier Island is the jewel of the Hauraki Gulf, offering breathtaking scenery, unspoilt white sandy beaches and of course, bountiful kai moana.
This seafood cookbook has been compiled by Kaitoke School with the help of the Barrier locals and gives a wonderfully simple and unpretentious snapshot of the many and varied seafood flavours the island has to offer.
NZ$35.00 + Delivery.
THE SNAPPER COOKBOOK.
By Adam Clancey. Softback, 150mm x 210mm, 48 pages, full colour photographs.
Snapper is without doubt one of New Zealand’s favourite table fish, and the creamy white flesh has a texture and taste that lends itself to many styles of cooking. The recipes in this book are unpretentious, simple and delicious. Also included is a step-by-step guide to gutting and filleting your snapper.
NZ$20.00 + Delivery.
RELUCTANT COOK. The none-cook's cookbook.
By Jane Gibb. Pbk, 128mm x 200mm, 176 pages, monochrome drawings.
This is a reissue of a very popular book, written with humour and commonsense to stop it being hard to digest, the Reluctant Cook gives the no-frills low-down on getting good food to the table quickly with minimum fuss, it will encourage the uninspired to triumph.
This great little book will also help if you are in a caravan or even a student restricted by a short budget. There is a section on cooking dried beans and lentils, so if you are wanting to get ideas for cooking with them this is where to start. And at the start of the book there is a very good section on victualling, so those new to the cruising scene and wondering where to start, this is it.
Was NZ$34.00 + delivery.
Now NZ$20.00 + delivery.
THE ONE PAN GALLEY GOURMET
By Don Jacobson & John Roerbts. Pbk, Spiral Bound, 138mm x 218mm, 184 pages.
Now you can even turn a one-burner galley into a gourmet kitchen and enjoy hot, wholesome, delicious meals wherever your boat takes you. Want apple pancakes for breakfast? Quesadillas for lunch? Saucy chicken with noodles and green peppers for dinner? All you need is one pan, the right ingredients, and a little help from The One Pan Galley Gourmet
This practical guide for the seagoing epicure has it all - one-pan simplicity, delicious recipes using fresh ingredients, and plenty of spice and personality. Special features include:
170 meat, fish, and vegetarian recipes.
Delicious, nutritious, satisfying dishes for breakfast, lunch and dinner.
Menu plans for weekend and weeklong cruises.
Provisioning advice emphasizing fresh ingredients with selective canned substitutions.
Every recipe can be prepared in a single pot, pan or small oven.
NZ$35.00 + delivery.
THE KIWI SMOKER.
By Carl Scott, Paperback, 148mm x 210mm, 32 pages, colour photos.
Carl Scott has been a keen fisherman, free diver and hunter for most of his life. His passionate pursuit of outdoor leisure, fish and game is interrupted only by his work as a builder, and the construction of his own "Bushfire" brand of fish smokers.
Combining a love of seafood with the unique flavours and aromas captured by the smoking process, it was only a matter of time before Carl felt the need to share some of his own personal recipes, and some from his equally enthusiastic friends.
Some of the techniques and recipes in the book have been designed for use with the "Bushfire Smoker", whilst others have been written for the smaller, compact-type smokers used by the majority of beginners. The principles remain the same though, and hopefully will encourage yout o experiment.
NZ$13.50 + delivery.
THE BOAT GALLEY COOKBOOK.
By Carolyn Shearlock & Jan Irons, Paperback, 0.76kg, 180mm x 232mm, 450 pages. Published in 2013.
Whether you're planning a weekend sail or a cruise around the world, The Boat Galley Cookbook will help you get the most out of your boat kitchen. Practical tips from substitutions, provisioning, and food storage to troubleshooting oven hot spots accompany more than 800 everyday recipes designed to be made without electrical appliances. Two of the boat-special topics are Yeast Breadmaking 101 and Thermos Cooking. A taste of the many delicious recipes include:
Apple breakfast bread
Whole roast chicken
Tangy dipping sauce
Buffalo chicken dip
Vegetable salad a la que tal
Kristianan fish bone soup
World's best pizza on the grill
holding ground mud cake
The Boat Galley Cookbook will be a trusted reference for your boat and a source of inspiration for many tasty meals shared in your cockpit.
NZ$65.00 + delivery.
MRS COOK'S BOOK OF RECIPES.
By John Dunmore. Hardback, 132mm x 171mm, 96 pages.
Stewed albatross, breadfruit, rats in stew, turtle soup and gruel: such was the fare of the eighteenth-century sailor discovering the world. During her long life, Elizabeth Cook (1741-1835) had many opportunies to hear about the voyages undertaken by her famous husband Captain James Cook. She met sailors and explorers like Sir Joseph Banks and Captain Voucouver, and read about the exploits of many others. She discovered how they survived on long sea journeys and learned about the exotic foods they consumed in distant lands.
In this book, Elizabeth Cook, through John Dunmore, presents a unique collections of eighteen-century recipes. It includes such delicacies as roasted goat and stewed dog, as well as favourites to welcome the mariner home: oyster loaves, jugged pigeons, fried celery and Poor Knights Pudding. Along the way we learn about the life of this remarkable London woman, who not only outlived her husband, but her six children too.
NZ$30.00 + Delivery.
By Brad Parkes. Paperback, 145mm x 220mm, 96 pages.
Smoke cooking has its origins in the mists, or should that be the camp fires of time. Man, the hunter, has sought to preserve his game to eat at a later date. Smoking and salt curing has in the past allowed him to do this without the need for refrigeration.
Today, many are rediscovering the use of smoking foods not for the ability to preserve but for the unique flavours that smoking and salt curing can impart, fish and game in particular.
Brad Parkes has written a book for all interested in the utilisation of the fish and game available. From how to get the best from a commercial smoker, to how to build your own. The best methods and recipes are all covered in detail to allow anyone to start smokin'.
NZ$25.50 + Delivery.
100 FISH & SEAFOOD RECIPES.
By Rick Stein. Paperback, 133mm x 183mm, 208 pages, full colour photographs.
Rick Stein is one of the best-loved chefs, restaurateurs and authors. Passionate about fish, Rick has chosen his best recipes for this book, from simple suppers to pasta and rice dishes to food for friends.
NZ$25.00 + Delivery.
THE KIWI SIZZLER SMOKING BOOK.
By Chris Fortune. Paperback,0.28kg, 164mm x 210mm, 95 pages, full colour photographs.
Anyone can have a go at smoking food and get excellent results. For those with less experience, this book provides straightforward information on getting started, including handy suggestions on how to use your smoked product. For those who are old hands at smoking, the wide range of mouth-watering recipes encourages you to get even more adventures with your smoker.
All the recipes have been developed by Chris to help you get the most out of your smoker. Try his Hot-smoked Oysters with Tomato and Chilli Salsa or Hot-smoked Spicy Sausages. The Pork Ribs Hot-smoked over Oak are hard to beat, as are the Green Tea Smoked Duck or Chicken Breasts. The vegetable section has versatile Smoky Tomato Ketchup and there are also delicious recipes for smoking cheese, nuts, chocolate and much more. Also included...
pre-smoking processes and smoking techniques
which materials - wood, spices or herbs - to choose for different flavours
information on different types of smokers and how to use them
how to store smoked food, and a useful troubleshooting guide
NZ$30.00 + Delivery.
By Al Brown. Hardback, 210mm x 260mm, 344 pages, full colour photographs. Published 2009
Al Brown's best-selling and much-loved fish cookbook and nostalgic ode to the New Zealand coastline and our love of all things coastal.
Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish. Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are all about simplicity, yet sophistication, character and sometimes an element of surprise.
Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the simple days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life — of enjoying the environment around us and making the most of what we have. Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids.
NZ$70.00 + Delivery.
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