REVIEW:
Saffron has been a destination restaurant in the Queenstown area of New Zealand since it was founded a decade or so ago. It rejoiced in the wealth of local produce, and this book is as much a story of the restaurant as a cook book. The seasonal menus feature lots of local produce - much not available in Australia. Small goat-like that, puff-ball mushrooms, paua, tua tua and snowberries are not likely to be found anywhere I shop in Australia. But there are lots of recipes that feature more easily sourced produce and they are well detailed and beautifully photographed. The history of Arrowtown brings the place to life and the book will certainly entice you to dine tehre if you're in the South Island.
