WhānauKai by Naomi Toilalo
Social media star and runner-up in 2017’s Great Kiwi Bake Off, Naomi Toilalo is sharing her favourite feel-good baking with the release of WhānauKai. The delightful cookbook features more than 70 of her tohutao reka (delicious recipes) using everyday ingredients, from marshmallow slice and cinnamon scrolls to banoffee pie and tropical cake.
Noma 2.0 by Junichi Takahashi, Mette Søberg, and René Redzepi
Considered one of the best restaurants in the world, Noma, led by visionary chef René Redzepi, invites you to learn about true seasonality and how to transform an ordinary ingredient into something amazing. Publishing this November, Noma 2.0 – Vegetable Forest Ocean, features exquisite recipes that push the boundaries of conventional eating, presenting in ways that delight the eye as much as the palate.
Dinner by Nagi Maehashi
Beloved food blogger, Nagi Maehashi, A.K.A RecipeTinEats has debuted her first cookbook, DINNER. Perfect for beginners or those with busy lives, Maehashi’s style of cooking celebrates big, bold flavours that are simple to make.
Kai by Christall Lowe
Award-winning food writer and photographer Christall Lowe welcomes you into her whānau to discover mouthwatering recipes that celebrate the rich stories, technique and ingredients of Māori cooking. From the mountains to the sea, Kai features over 100 recipes, including mānuka honey muttonbird and pūhā, creamy lemon garlic crayfish and melt-in-your-mouth hāngī, cooked in the oven.
Kolkata by Rinku Dutt
Chef Rinku Dutt’s love letter to the city Kolkata in West Bengal celebrates the city’s unique food story with more than 70 recipes that can easily be recreated at home. Discover flavoursome street food, comforting lunch, delectable sweets, and lots more.
Very Good Salads by Shuki Rosenboim and Louis Allan
Dive into scrumptious Israeli and Middle Eastern-style dishes in Very Good Salads, a cookbook by Shuki Rosenboim and Louis Allan, the team behind Melbourne’s beloved falafel shop, Very Good Falafel. Making use of the whole vegetable, explore a host of vegan salads, moreish dips and flavoursome falafel recipes.
The Italian Home Cook by Silvia Colloca
Step into the kitchen of Italian-born cook Silvia Colloca, as she shares 100 recipes that will have you cooking like a true Italian. Colloca’s recipes transform simple, humble ingredients like end-of-summer tomatoes, salty anchovies and oozy burrata into vibrant, comforting dishes.
A Little Bit of This, A Little Bit of That by Jayshri Ganda and Laxmi Ganda
After first publishing in 2018 with a small print run, mother and daughter duo Jayshri Ganda and Laxmi Ganda’s Gujarati Indian cookbook gained worldwide acclaim, winning Best in the Gourmand Best in World Cookbook award. Now, with a new re-print, the pair bring their stunning cookbook to Australian/New Zealand readers, with 100 family recipes, from fragrant curries and flavoursome vegetarian dishes, to zingy chutneys and delectable desserts.
Good Mornings by Deborah Kaloper and Mark Rober
If your breakfast recipes have left you rather uninspired of late, then Deborah Kaloper and Mark Rober’s new cookbook, Good Mornings, is here to brighten your day. With a focus on simplicity and health, the 50 sweet and savoury recipes range from tasty drinks and nourishing cereals, to delicious baking and all things eggs.
What I Cook When Nobody’s Watching by Poh Ling Yeow
Celebrated Australian cook, Poh Ling Yeow believes that the simpler we eat, the happier we are. In her new “useful and honest” cookbook, What I Cook When Nobody’s Watching, she shares all of her favourite comfort foods, tasty quickies and crowd-pleasing feasts.
Around The Table by Julia Busuttil Nishimura
Beloved Australian cook Julia Busuttil Nishimura returns with a new cookbook that celebrates the joy and flavours of sharing meals. With recipes ranging from quick weeknights bites to indulgent weekend feasts, Around The Table matches dishes to time and place, with the author’s personal memories of sharing food, including classic Mediterranean dishes inspired by her time spent in Italy and Malta.
Taste Tibet by Julie Kleeman and Yeshi Jampa
Taste Tibet: Family recipes from the Himalayas is a cookbook that’s shining a light on the comforting food of Tibet. Written by Julie Kleeman and Yeshi Jampa, Taste Tibet is interwoven with stories of Jampa’s Tibetan childhood, offering a fascinating insight into the food of his homeland, with recipes like hand-pulled noodles, comforting congee and momo dumplings.
Tokyo Up Late by Brendan Liew
After spending time at the three-Michelin-starred Nihonryori Ryugin in Tokyo, studying the art of ramen-making and working at some of Melbourne’s top Asian restaurants, chef Brendan Liew brings together recipes inspired by the streets of Tokyo’s late-night culinary scene, from bustling izakayas and ramen joints, to gyoza pit-stops and curry establishments.
The Modern Preserver’s Kitchen by Kylee Newton
Ever wondered how to make your own kimchi? Or want to make a truly show stopping chutney from scratch? In her new book, The Modern Preserver’s Kitchen, Kylee Newton dives into the age-old tradition of preservation, offering a helpful guide to creating your own preserves at home, along with a selection of delicious recipes using all sorts of chutneys, relishes, pickles, sauces and jams. Newton shares one of her handy pickling tips: “To keep vegetables from going too soft, a good trick is to cut and salt them for 3-6 hours, then wash this salt off completely, pat dry and then jar. This will keep them crunchy and crisp. Another trick is to add a tannic leaf to the top of the jar: grape leaves, oat leaves, raspberry or fresh bay leaves, or you can even try whole tea leaves.”
