As food tourism continues to flourish in New Zealand, new restaurants and cafes open up in scenic spots around the country.
At the highly successful café established at The Cove in historic Waipu Cove, Northland and the new riverside Quay at Whangarei’s Town Basin, English-born Lloyd Rooney offers superb cuisine using fresh seasonal produce from local gardens and the sea, and meat from his farm at Highgate Hill in the Waikato.
The recipes are inspired by English and European cooking styles and given a uniquely New Zealand twist. Seafood is celebrated, but pizzas feature too, and the paddock to plate chapter includes delicious recipes using prime Angus beef and New Zealand lamb. Customers flock to the café for the classic cocktails, and the cookbook finishes with sweet desserts.
With photographs taken on location and a text that describes a fascinating life that has taken this enterprising chef from London to Europe, and Scandinavia to New Zealand, The Quay to the Cove is a cookbook with a difference.