Italian-born food lover currently living in Sydney, Colloca is pretty much a big deal.
The author of three books centring on Italian food, the busy foodie has hosted
Made in Italy and Silvia’s Italian Kitchen over the ditch. This is her latest collection of
recipes, but deviates into her 120 must-have recipes that she can’t live without…
and lots of them are not Italian. Bread, pizza, focaccia, tarts and pies, cookies,
simple cakes and baking for special occasions – the list goes on and on. “This is
easy, generous food for every day,” she says. Recipes for new and experienced
bakers alike, the collection includes one-bowl cakes and flaky jam-filled cornetti.
Stand-out sweets include hazelnut brownies, blackberry and pear crostata, and
plum and red wine upside-down cake. Colloca is wellknown for her fresh take
on gluten-free baking, and the book includes more than 50 gluten-free and vegan
recipes. Simple, classic and enriched with warmth, joy and abundance, this is a
book for serious lovers of Italian style.
LOVE, LAUGH, BAKE! By Silvia Colloca
(MacMillan, $44.99, available now)
RECIPES AND STORIES FROM OTEPOTI, Christian Kasper and
Kelly Lindsay ($50, available now)
THIS MONTH’S LUCKY SUBSCRIBER,
DOMINIC WILSON of FORBO SIEGLING
will receive the books reviewed on this page.
LOVE, LAUGH, BAKE!
DELICIOUS DUNEDIN
I’m not sure who’s idea it was
originally to write a book about
Dunedin food stories, but it has
paid off big time. This comprehensive
and hefty 410-page look into
what makes Dunedin’s food scene
tick is quite frankly magnificent,
filled not only with more than 90
superb dishes but also comments
from more than 100 of the famous
university town’s movers and
shakers on why they love Dunedin
and its food. Publisher Christian
Kasper of What’s Cooking – publisher
of cookbooks showcasing
international cities including New
York – says he and photographer
Kelly Lindsay were blown away by
Dunedin’s food culture. “As soon
as we started working on Delicious
Dunedin, we realised our city has
the same food culture as places like
Sydney, Tokyo and New York – just
on a smaller scale. This opened our
eyes to Dunedin’s culinary culture,
which we had been taking for
granted. Dunedin people and chefs
are as passionate and creative as
chefs anywhere in the world, and
the quality and innovation of food in
the city is amazing.” The two spent
eight months travelling from North
East Valley to Outram, Roslyn to
Mornington, St Clair to Waverley
collecting recipes and stories. Assisted
with support from Enterprise
Dunedin, the book includes anecdotes
from luminaries like Madam
Woo owner Josh Emett, who says
whilst he loves the buildings and
architecture of Dunedin, it’s the
remoteness of the beaches that
attracts him back. “There’s really
just you and the Southern Ocean,”
he says. “There’s nothing else out
there.” Emerson’s Katrin Hach says
she’s spent half her life trying to
get away from the city, but she’s
now convinced it’s the place to
be. “I try to incorporate Richard
Emerson’s ideals and the philosophy
behind his beer into my food,”
she says. “That means respect for
good things and good techniques; it
gives our menu that slight x-factor.”
Andrew Fraser from Dog with Two
Tails says the food scene is unlike
any other. “Maybe a bit behind the
times, but fun. For us it’s about
really simple food, but doing it
extremely well. There’s a strong
presence of music in Dunedin and
that’s a big thing for me. Quite
often I see our music having a lot
to do with our food, especially with
the development of veganism and
vegetarianism. That kind of eating is
big in the alternative music scene,
and Dunedin definitely has one of
those.” And Animation Research’s
Ian Taylor reminisces about a
‘cooking group’ he and his wife
belong to that holds themed nights
with different cuisines from around
the world. “The one that strikes
me the most was the Russian
night,” he says. “I lost half a tooth
that night but don’t know how. I
have photos of us doing Cossack
dances with our underpants on our
heads. And none of us remembers
it. It was fabulous. At least, I think
it was fabulous.” The book can be
purchased at
www.deliciousdunedin.co.nz
or at book sellers around New
Zealand.
www.foodtechnology.co.nz 33
/www.deliciousdunedin.co.nz
/www.foodtechnology.co.nz
