RNZ and Massey University Press collaborate to release cookbook

RNZ is paying tribute to some of the best recipes shared on air with a new cookbook set to be published later this year.

Over the decades, a roll-call of eminent chefs and food writers have shared about 4000 recipes on air with a range of RNZ hosts.

RNZ and publisher Massey University Press have now collaborated to share 180 of these in a cookbook.

The format follows a typical day on air with RNZ National, from breakfast recipes with Morning Report to sweet treats while listening to Nine to Noon, snacking during Afternoons and dinner with Nights.

Dishes from household names such as Alison Holst, Julie Biuso, Martin Bosley, Nadia Lim, Ray McVinnie, Lucy Corry, Lauraine Jacobs, Al Brown, Peter Gordon, Kasey and Karena Bird will be featured.

Author and journalist David Cohen edited the book alongside writer and recipe developer Kathy Paterson. Afternoons host and foodie Jesse Mulligan also provides the foreword.

Cohen said the plan had been to include recipes from the earlier years of RNZ’s recipes, which date back to as early as the 1930s with Aunty Daisy.

“What soon became clear, though, is that there was a culinary discrepancy between these interesting artifacts and what discerning people might actually want to cook in the 2020s. That’s when the focus shifted to the 21st century.”

While celebrity names were included in the collection, Cohen said he and Paterson were more focused on the quality.

“Even the best cooks turn in the occasional dud. Even the more obscure restaurateur can do something for the ages.”

Some of the editors’ favourite recipes in the book include Kasey and Kārena Bird’s pan-fried fish with pāua and tuatua sauce, Ashley Sumner’s Moroccan lamb meatballs, Jeremy Jones’ Queen of Puddings, Sean Connolly’s Argentinian crème caramel, and Mom and Al Brown’s apple cobbler.

Pre-order is available now for the book, which costs $65, via Massey University Press. Proceeds will go to food charity Everybody Eats.

Shipping is set to start on 10 November.