Fresh seasonal produce prepared with a unique New Zealand twist inspired by a distinctly European influencehellip; direct from the highly popular Cafeacute;rsquo;at the Cove by the incomparable Lloyd Rooney At the highly successful cafeacute; established at The Cove in historic Waipu Cove, Northland and the upcoming restaurant The Quay, at Whangareirsquo;s Town Basin, English-born Lloyd Rooney offers fresh seasonal produce from the sea and 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 treats Angus beef and New Zealand lamb with the seriousness it deserves. Customers flock to the cafeacute; 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 restaurateur from London to Europe, and Scandinavia to New Zealand, this is a cookbook with a difference. Lindy Davis has worked as a print journalist for the past twenty years. Her stories feature in various New Zealand and Australian magazines.
