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Being surrounded - and tempted - by fine food and wine is an occupational hazard for all chefs. One of New Zealand's top chefs, Simon Gault, was witnessing the impact of this on his own health and waistline when he joined forces with nutritionist Noelle Knottenbelt. While working on Simon's new eating regime, they found a common bond in wishing to create delicious food which is also healthy. Together, they came up with the idea for a cookbook which would showcase Simon's cordon bleu cookery while also showing how restaurant-style food doesn't have to be bad for you.
The name Simon Gault has become synonymous with fine dining. His cuisine fuses influences from around the world, from traditional European to Asian cookery, with the freshest local produce and superb presentation.
Simon Gault Cooks - Fabulous Food at Home shows how to create some of his signature dishes and other delights, to be savoured at home or shared with guests. From breakfasts, starters and soups, through chicken, seafood, barbecue, meat and vegetarian dishes, to the most delectable desserts, this book brings the creation of restaurant-style food within reach of the home chef who strives to present the extraordinary.
Each recipe is accompanied by notes by nutritionist Noelle Knottenbelt, explaining how Simon's food not only looks and tastes spectacular but can also be good for you, and stunning photographs by well-known photographer Stephen Robinson.
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Review by: tucker (Karl)
Dated: 28th of October, 2004
OK, call me 'middle class' if you want, but food that has a higher esthetic appeal than digestive just really does not appeal overly to me.
However, I always like to think I can be open-minded about anything new until it proves otherwise, so I gave this book a good read. Wow, what an eye-opener! I never knew such healthy food could look so good, and be presented in such a wonderfully artful way. Style-training for the masses!
No more boring steak-eggs-&-chips meals when you want to entertain. Roast Chicken or Beef, steamed or boiled veges and some salad gets a little boring, so what can you do that shows a little more sophistication?
Here's your answer. 50 of Simon Gault's healthy, artistic, pure style on a plate, recipes. From the sparklingly novel Japanese-style Breakfast introducing Natto to the european palate, to the Warm Citrus Salad in Orange Cointreau Sauce, passing through such wonders as the Grilled hapuka on a warm Cucumber and Fennel Salad with Scallops dressed with a Basil Froth, the delightful Eye Fillet with Eggplant Lasagne, and the wonderful cover dish, Herb Chicken Breast on Roasted Kumara.
Oh, the wonders... but oh, the ingredients. With dishes including Skate Wing (sea rays), Rabbit, Swordfish, Truffle Oil and Caviar, some of these delectable wonders may be slightly out of reach of those who don't have easy access to gourmet fare.
None the less, there are plenty of dishes that utilise readily-available grocery items, but give you a whole new twist on the boring old spud, or how to serve asparagus in a new way.
Overall, I honestly feel this book is going to give me that something special for any occasion I might encounter. Though I don't think it will come off the shelf very often, it's going to be good to know it's there when I need to pull a surprise out of thin air. :)
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