Author(s): Gerhard Egger; Henrietta Egger
Where do our world-renowned green-lipped mussels come from? Who are the people behind our growing varieties of lovingly crafted artisan cheeses made from the milk of buffalo, sheep, goat and biodynamically farmed cows? There are truffles, olives, a wild mushroom orchard, stories about those working on our large scale free-range sheep, beef and deer farms; sustainable longline fishing off the Tutukaka coast, crayfishing off Fiordland, great tasting East Coast honey and so much more. Tangata whenua touches on the Mori contribution to our food landscape and the current emphasis of teaching younger generations the traditions and food sources of old. The recipes in the last section provide inspiration and new ideas as well as touching on some more traditional kiwi favourites.
Extensive print, digital, radio and tv promotion.
This is the third book to have been written and published by Gerhard and Henri Egger.Volcanic Kitchens, come and join us, published in 2012 was an award winner at the Gourmand World Cookbook Awards for Best Photography Cookbook in New Zealand and runner-up for the Australasia/Pacific section for fund-raising.A Cut Above, cooking with AngusPure, published in 2014 was an award winner at the Gourmand World Cookbook Awards for Worlds Best Meat Cookbook and silver medal winner at the Independent Publisher Book Awards of America
The Ocean, The Paddock, The Dairy, The Lakes and Rivers, The Land, Tangata whenua, Recipes