The interesting stories and breath-taking photography will provide many hours of enjoyment to anyone with an interest in good food. Where do our world-renowned green-lipped mussels come from? Who are the people behind our growing varieties of lovingly crafted artisan cheeses made from the milk of buffalo, sheep, goat and biodynamically farmed cows?
There are truffles, olives, a wild mushroom orchard, stories about those working on our large scale free-range sheep, beef and deer farms; sustainable longline fishing off the Tutukaka coast, crayfishing off Fiordland, great tasting East Coast honey and so much more. Tangata whenua touches on the Maori contribution to our food landscape and the current emphasis of teaching younger generations the traditions and food sources of old. The recipes in the last section provide inspiration and new ideas as well as touching on some more traditional kiwi favourites.