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Diners who have come to love the cooking of Marcel Rosa Inacio – head chef of The Dune restaurant in Mangawhai – can now have a crack at trying his recipes and recreating his dishes in their own home.
Nine of Marcel’s recipes, together with a profile of Marcel and his approach to cooking, appear in a new book – Global Kitchen.
The book is subtitled International Cuisine from Exceptional New Zealand Restaurants. It is compiled by Lindy Davis, a multi-media journalist with an interest in home-grown produce and creative cooking.
Global Kitchen presents recipes from six New Zealand restaurants all owned by London restaurateur Lloyd Rooney and his business partner, New Zealand farmer Mike Fraser.
Marcel says all his recipes chosen for the book have featured on The Dune menu at some point. They comprise some of his personal favourites, some that have been especially popular at The Dune, some which are easy to cook at home and some that are more challenging.
The Dune specialises in barbecued food and most of the main courses featured in the book, such as barbecue pork ribs, smoked salmon with avocado salsa, Cajun BBQ chicken and smoked brisket with chimichurri, require a barbecue or smoker to cook.
For dessert, Marcel presents his mango and passionfruit cheesecake and churros with caramel sauce.
He says all the recipes have been refined over several years at The Dune and it’s been his special joy to perfect them.
Marcel is Brazilian, but the dishes presented in the book are inspired by cooking from all over the world, including Spain, Mexico, South America and North Africa.
“In Brazil, I learned a lot of international cuisine. Now anything good is out there on the internet – food has become a lot more globalised,” he says.
Global Kitchen is illustrated with photographs by international photographer Grant Rooney.
Marcel says it’s the first time his recipes have had such prominent exposure in a book of this kind, and he is delighted with the result.
Lloyd Rooney and Mike Fraser established their first New Zealand seaside eatery – The Cove in Waipu – in 2005. Other restaurants quickly followed. In addition to The Cove and The Dune, the pair own The Quay and No 8 in Whangarei; and Fire and No 8 in Mount Maunganui.
The restaurants specialise in using fresh, organic produce that is locally sourced.
Book Giveaway
Mahurangi Matters has a copy Global Kitchen: International Cuisine from Exceptional New Zealand Restaurants to give away. To go in the draw, email your contact details to editor@localmatters.co.nz. Competition closes November 4.
