The collection of beef recipes is interspersed with photographs and written stories from our rural landscape. A selection of farms from Waitangi in the far north to Otago in the south, are beautifully presented, giving the reader a lovely insight into life on the land. Portrayed is the dedication of the farmers and their families of some of New Zealand’s leading Angus breeders, in their quest to produce great tasting grass-fed beef in New Zealand.
New Zealand has a long history of farming, with a worldwide reputation for good husbandry and producing a quality product. A Cut Above, cooking with AngusPure, is a testament to this and will provide the reader with many hours of enjoyment, either on the sofa or in the kitchen.
Gerhard Egger, European trained chef turned professional photographer, brings together yet again his love of food and photography in one great package. His previous book, Volcanic Kitchens, won the 2012 Best Photography Cookbook for New Zealand at the Gourmand Cookbook Awards in Paris. This latest publication, A Cut Above, cooking with AngusPure is another testament to Gerhard’s talents.