"Nourish" by Simon Gault

Posted: 11/01/2010 6:39:29 a.m.

Simon forged his career in some of the finest Restaurants in Auckland from Antoines to his own restaurant, Bell House. Now part of the very successful Nourish Group - Euro, Pasha, Pravda, Shed 5 and The Jervois Steakhouse - http://www.thenourishgroup.co.nz -. Simon has compiled a beautiful collection of his favourite dishes, dishes you may have had the privilage to experience at one of the Nourish Groups restaurant. What I like about Simon’s approach is he delves into global cuisine utilising Alaskan crab, European cheeses, Spanish Ham along with local products, Akaroa Salmon and Clevedon oysters. He couples this with cooking techniques from not only the classic cuisines of France and, Italy but also the American South. In short this book encompasses the world of cuisine which is a true reflection of the man’s skill and experience.

You will find Nourish will test you and push your boundaries but don’t let that intimidate you as most products can be sourced through his company Sous Chef and if you’re still unsure, talk to Mike at SousChef for guidance. You’ll also find Simon is part of the team at http://www.foodie.co.nz/Blogs.aspx and I (and other foodies) have found him accessible and engaging on all things food. To me that’s the hallmark of a passionate, engaging foodie – one who is only too happy to share and educate.

This book will stand proud on any cookbook shelf and one I believe should be used on a regular basis not only for that special occasion. Kieran Scott has captured the essence of the dishes with images that seem to jump from the pages, Nourish is broken down into sections covering bird, main, cocktails, tapas to an area covering Simon’s Favourites finishing with a thorough section given to the essential building blocks and glossary to help you through.

Being keen foodies ourselves and, as you know, putting our review books through their paces we chose the following from Simon’s favourites section: Candied Pecan Kumara and Roasted Chicken with Manchego (Spanish Cheese) Stuffing. In short superb and simple, an ease to prepare and both dishes packed with flavour, not sure if they are a natural compliment but it worked well in our house.

Click the following link to see the gorgeous: Alaskan King Crab Risotto With Wasabi Tobiko Cavair - http://www.foodie.co.nz/Recipes/Alaskan-King-Crab-Risotto-With-Wasabi-Tobiko-Cavai.aspx

Look out for Nourish sat all good book shops, published by Random House - http://www.randomhouse.co.nz with a recommended retail price $49.99