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Foraging for wild foods is gaining momentum around the country.
Divided according to edible weeds, food foraged from the fields, forest and seashore and a pantry section, Michael Daly provides identification notes and recipes that demonstrate the use of wild foods in everyday cooking. He promotes the health-giving, nutritional benefits of foraging, using wild ingredients to add flavour and zest to the recipes. From Chickweed and Potato Samosas to Wild Mock Strawberry and Passionfruit Tartlets, there is plenty of opportunity to experiment with new ways to incorporate wild foods in your cooking. Colour photographs identify each food, and safety guidelines highlight the care that must be taken when gathering wild foods.
NZ$20.00 + Delivery.
Capturing life at sea through engaging photographs, compelling stories, and authentic fisherman’s recipes, this characterful volume is a one-of-a-kind companion for all sea lovers with a sense of adventure and appetite.
Captain’s Dinner is a maritime journey of discovery through the world of fishing. What does it mean to be dependent on the vagaries of nature on a daily basis? What is it like to haul in fishing nets in rain and galeforce 8 wind? How do freshly caught breams, herring, etc. actually end up on deck by lunch break and on the plate by night? In search of answers, photographer Paul Pflüger braved the wind and weather to accompany 27 fishermen at work on European seas, observing their daily routine over several months. The result is a lively, intimate, and unadulterated logbook of fishing and life at sea.
The featured fishermen also share their own favorite, previously-unpublished seafood dishes, from fried onion herb herring to Irish surf & turf or cold smoked mullet. With more than 50 delicious, simple seafood recipes.
NZ$80.00 + Delivery.
This handy pocket-sized reference book is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. A third of the book contains simple but delicious recipe ideas, but most of the book is packed with tips, tricks and guidance from someone who learnt all the secrets (and the pitfalls) during a 2-year cruise with only a single paraffin burner.
The book covers: cooking whilst underway; cooking in harbour; food storage tips; how to equip or modify the galley for weekend or long-term cruising; how to provision and plan for coastal cruises or ocean passages; preparing freshly caught fish; baking bread aboard; using a pressure cooker; speed cooking; different foods available in different climates; and much, much more.
NZ$25.00 + Delivery.
An expert look at the drinking culture in key sailing spots around the world. The book is split into five regions: Atlantic, Med, Baltic, Pacific, and Caribbean, and author Fiona Sims encourages us to explore each region and discover what locals like to drink, how it's made, where to go to drink it, and what is best to eat with it. In doing so she uncovers distilleries, breweries and wineries all within a short taxi ride of the harbour and shows us how to make the most of traditional markets.
As well as giving us the insider knowledge on fabulous locations worldwide, The Boat Drinks Book gets in on the making too. Cocktail and drink recipes inspire us to whip up something delicious – using local liqueurs, wines, spirits and produce – to sip on deck at the end of a long day's cruising or exploring. There's even a scattering of recipes for ultimate boat nibbles, inspired by each region, from tapenade to salsa to stuffed piquillo peppers.
NZ$35.00 + Delivery.
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.
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 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.
Subtitled "Real food for Hungry Sailors", this 2nd Edition of The Boat CookBook is designed for anyone with a tiny galley kitchen and an appetite for fresh, gorgeous food.
For anyone with a tiny galley kitchen, there's good news: no more bland leftovers aboard. These delicious and easy recipes, all made with minimum fuss and maximum flavour, will allow you to spoil yourself in harbour and keep things simple at sea – not to mention rustle up a mean rum punch. With handy ideas on setting up the galley, a lazy guide to filleting mackerel and tips for hosting the perfect beach barbecue, this is the must-have guide for sailors and seaside-lovers alike. Scattered throught this book are lots of hints, tips and bits of lore.
Includes recipe contributions from top chefs, and sailing legends (Sir Robin Knox-Johnston, Mike Golding, Brian Thompson, Shirley Robertson and Dee Caffari).
With wonderful photography and beautiful hand-drawn illustrations, this will be an invaluable addition to the food lover's kitchen or galley.
NZ$43.00 + Delivery.
The Auckland Seafood School’s second cookbook, showcasing 250+ cooking school recipes for you to enjoy. Kiwis love seafood – be it salmon, snapper, mussels, scallops or blue cod, there is nothing quite like enjoying succulent fresh fish or shellfish cooked at home. As well as a collection of delicious recipes, The Complete New Zealand Seafood Cookbook is also your go-to book for all things seafood with advice on:
From smoked fish pie and whitebait fritters to fish burgers, gumbo and paella. The book will also take you on a journey of flavours from around the world – all matched with our delicious, fresh and seasonal New Zealand Seafood.
NZ$50.00 + Delivery.
NZ$40.00 + Delivery.
NZ$34.00 + delivery.
NZ$13.50 + delivery.
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.
NZ$25.00 + Delivery.
Was NZ$30.00 + Delivery.
Now NZ$20.00 + Delivery.