Much more than a cookbook, Delicious Dunedin documents the stories of Dunedinites present and past and illustrates the impact the city has on New Zealand’s food production and food culture.
Delicious Dunedin features more than 90 recipes, over 100 great food anecdotes from the people of the city and stunning food photography by one of New Zealand’s leading food photographers, Kelly Lindsay. Delicious Dunedin is the essential, 410 page, guide to the city’s culinary treasures. It’s the perfect gift for all those who have lived in or passed through Dunedin - or those who need convincing to do so.
Christian Kasper and Kelly Lindsay spent eight months travelling Dunedin from North East Valley to Outram, Roslyn to Mornington, St. Clair to Waverley collecting recipes and stories from Dunedin’s best chefs, restaurants and cafes. Contributors include; Greg Piner of Vault 21; Jim Byars of The Friday Shop; Troy Butler of Morning Magpie; students from the legendary Otago Polytechnic Culinary Arts Degree course; Mike Commelissen the bacon buttie man; James Musk from Spelt Bakery, Craig and Hilary Proctor of Potpourri – to name a small few.
Recipes include Kiwi favourites and draw upon global culinary influences from China, Malaysia, the UK, New York. Look out for hearty favourites such as Fish Pie from Nigel Broad at Plato, legendary local classics such as Best Café’s Half Doz. Bluffies with Blue Cod or a Curried Mussel Fritter Sandwich from Dan and Jo Pearson of Wild Fennel Co. Josh Emmett of Madam Woo shares his Malaysian Laksa Curry Soup, while there are fine dining dishes such as Bracken’s Beetroot Quinoa with Mandarin, Walnuts, Wood Sorel and Beetroot Gastrique or Dukkha-Crusted Otago Spring Lamb on Root Vegetables Salad with Pickled Raisins and Feta from Hannes Bareiter of Glenfalloch. Those with who love something sweet don’t miss out either; with treats such as Beetroot and Elderflower Carrot Cake from Simon Kitchingman of Orokonui Sanctuary and Jill Guy of the Good Oil’s Vegan Lemon and Passionfruit Cake.
