2008 The New Zealand Seafood Cookbook

the-new-zealand-seafood-cookbookIn 2008 , I worked with Penguin books and the Auckland seafood school to produce the New Zealand Seafood Cookbook . A large book and project , it covered 191 pages and 66 recipes.

Styling and book design was by Athena Sommerfeld

A number of different chefs were employed by the school to produce the recipes, with support staff from the school who sourced products and did prep work.

Keeping the food looking fresh was a priority. Natural lighting was used ( somewhat modified with reflectors and diffusion ) because it really seems to maintain the natural colours and tones better than artificial studio lighting.

The work was shot over two weeks . Consistency with the light and also the different styles of the chefs who worked on the book was  a priority , also selecting the appropriate dishes and materials for the shots. Sometimes seasonal food considerations became an issue .

The book has sold  well and now is almost at the end of its second edition .

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Chapter opener – pies , one pot casseroles and bakes.

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Chapter opener – pasta , rice and noodles

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White baked alfonsino with seasonal vegetables

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pan seared gurnard with seafood and tuscan olive risotto

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chapter opener – pan seared, deep fried and sauteed

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simple grilled leatherjackets

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sesame crusted tuna with asian greens

scampi

grill- fired king prawns with a fresh asian salad and mango / chilli lime dressing

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citrus stuffed fish parcels

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paddle crabs

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Asian style barbecue oysters

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ocean fresh snapper kokoda

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pacific rim fish cakes with citrus/coriander dipping sauce

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sensational seafood chowder

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thai pipi,cockle,mussel, lemon grass & coconut broth

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trevally baked in a citrus salt crust, with mustard and tarragon aioli

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the ultimate fish pie

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the ultimate fish pie

seafood book

mediterranean barbecued kingfish skewers

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salmon foil parcels

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crayfish bisque

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white bait fritters

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salt and pepper scampi

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