The Food Writers of New Zealand Present Cosy, Their Very Own Cookbook Collaboration
Amongst the famous names are two recipes by dish's own Sarah Tuck and Claire Aldous.
Food Writers New Zealand have released an electronic cookbook, Cosy, with all proceeds going to Meat the Need, a national charity with a goal to supply much needed meat to City Missions and Food Banks throughout the country.
We are very proud to say that among them are two recipes from the minds of the dish team: our own Editor Sarah Tuck and Food Editor Claire Aldous.
Sarah has contributed her Stormy Night Carrot, Cumin & Coriander Soup (pictured above) and Claire her Berry & Apple Coconut Crumble; two gorgeously comforting winter meals, presented in a compendium of other deliciously wintry recipes.
Claire's Berry & Apple Coconut Crumble
Cosy is designed to help Kiwi cooks navigate the winter months ahead by bringing inspiration, direction and joy to their kitchens. The e-cook book is just $10 and contains a collection of 40 achievable, family style, winter recipe contributions as well as a series of thought provoking food stories from Food Writers New Zealand members.
Click here to purchase Cosy, or here to see some of the recipes.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.