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About the book
  • Published: 1 October 2019
  • ISBN: 9780143773733
  • Imprint: Penguin
  • Format: Paperback
  • Pages: 288
  • RRP: $50.00
Categories:

Fresh from Akaroa

Recipes from the Akaroa Cooking School


Formats & editions


Recipes and tips from the highly popular Akaroa Cooking School - plus the stunning scenery of Banks Peninsula.

Beautiful harbour and town vistas plus the wisdom of two creative cooks combine to produce a book of recipes, information and stunning photography.

With over 100 delicious recipes used in the cooking school, plus tips on giving dinner parties, buying and cooking fish, the perfect barbecue, canapes and cocktails, and Asian-inspired cookery, this is a book chock full of useful and beautiful material.

With recipes that vary from simple courgette and feta fritters, or little bacon and egg tarts, through to sticky twice-cooked Asian pork ribs and a decadent dark chocolate mousse cake with raspberry coulis, vanilla mascarpone and pistachio crumb, there are dishes to tempt everyone.

  • Pub date: 1 October 2019
  • ISBN: 9780143773733
  • Imprint: Penguin
  • Format: Paperback
  • Pages: 288
  • RRP: $50.00
Categories:

About the Author

Lou and Ant Bentley

Lou and Ant Bentley established the Akaroa Cooking School in 2009, after years of balancing corporate lives with their passion for food, and squeezing in training at the Chiang Mai Cookery School and the New Zealand School of Food and Wine. They wanted to teach people how to get back to basics - growing their own food where possible, but certainly knowing where it came from and how best to prepare and cook it.
They live with their two children one bay around from Akaroa, and grow all their own herbs, salad greens and veges for the school.


Discover More

Recipe
This moreish slice is fabulous with a cup of tea to give you an energy boost mid-afternoon or as a decadent after-dinner treat.
Recipe
These little meatballs have a great flavour to them and can also be served as a canapé with the yoghurt dressing – just serve on a platter with toothpicks and the dressing in a little dipping bowl to the side.

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