The Taste of Central Otago is the name of a cookbook that I purchased at the restaurant, Saffron, in Arrowtown, New Zealand.
Our meal was spectacular there. I enjoyed a beet salad, followed by lamb with sweetbreads.
Even though the food was exquisite in its quality and presentation, it was not an upscale, stuffy dining experience. One would almost call it “pub-like.,” which I prefer.
When we were leaving, I spotted the cookbook for sale at the bar, and bought it on a whim.
Had I made time to actually look through the book, I might not have purchased it. Now that I’m home and perusing it, the recipes take me back to the many times I looked at my Charlie Trotter cookbook, called Meat and Game. I’ve not yet made anything from it, and never will. Everything is way too complicated!
The chef at Saffron, Pete Caron, and the author of this, his second cookbook, takes his food seriously. He’s a forager by nature, and chooses the farm-to-table approach, which makes sense with all that New Zealand has to offer.
But I had no idea how
crazy involved his recipes would be in this cookbook. Like this:
Green Tea Creme Brûlée with Spirulina and Seaweed Biscotti and Crisp-Fried Lichen
Many of the proteins I have no access to as well, like Boer goat, mutton bird, red deer, butterfish, and Bendigo rabbit.
The book just isn’t for a home cook like myself. I don’t want to make Vichyssoise Spheres, or Cabbage Pearl Caviar, or Chamomile Foam, or Passionfruit Tissue with Mint Dust. Okay, you get the idea.
But I’m keeping the book, because looking through it reminds me of our lovely experience visiting New Zealand – especially the South Island. Otago is highlighted in the map below.
Most of the pages are gorgeous photographs from Otago, taken by photographer Aaron McLean.
If you want this book, I know it’s available on Amazon’s AU site.