Random house nz ltd (2 Ergebnisse)

Soft cover. Zustand: Very Good. 1st Edition. Dust To Gold. Bendigo Station, home of Shrek By John Perriam. Published by Random House New Zealand Ltd, 2009, first Edition. SOFTBACK, very good condition, with dust jacket, minor shelf/edge wear. 328 pages. Shrek may be the star of Bendigo Station, but the back-story of the station is rich and fascinating, from its earliest days as the scene of New Zealand's richest quartz reef gold strike in the 1860s to its establishment as a 11,000 hectare sheep station producing many of New Zealand's highest quality top price Merino clips. As well as this it's now home to several leading Pinot Noir vineyards, public walkways, a historic reserve and fishing and game hunting. None of this recent development would have come about if it weren't for the far-sighted, entrepreneurial and innovative owners, John and Heather Perriam. They took on Bendigo in the late 1970s after the Clyde Dam project forced them off the nearby family farm. They had spent several years in ultimately fruitless battles with bureaucracy, trying to stop the dam project from going ahead. Things weren't easy at Bendigo Station either. Chief among their problems was a rabbit plague which was costing the station close to $120,000 a year in poisoning and shooting. In the late 1990s the property was the centre of farmer-led initiatives that led to the formation of Merino New Zealand. Added to that has been the multi-million-dollar transformation of the lower slopes into what's now seen as a significant new wine area. But the Perriams still run merinos on their higher country and John says that's something he hopes will never change. His latest venture is developing a company to promote the strong wools of New Zealand. ALL PHOTOS ARE OF THE ACTUAL BOOK. All books are sent with free courier postage within New Zealand.…

Hardcover. Zustand: Good. 272 pages. dj ripped and taped at frontA stunning hardback cookbook with great meat recipes for the home cook from MasterChef NZ judge Josh Emett. This beautifully photographed and designed book is divided into sections- duck; chicken; lamb; beef; quail; rabbit; pork; veal; and venison. It also includes a section on pies because Josh is a huge fan of th em. In addition to information on all the cuts of meat for each animal, this boo k includes usage of each different cut, and recipes for using each defined cut. Plus each of those recipes contains other components such as side dishes, sauces and relishes - essential knowledge for all good home cooks. One of Josh s key p hilosophies is zero wastage, using everything from the animal; having respect fo r the animal; and knowing where your food comes from. Josh is a Michelin-starred chef, working in London, New York, Los Angeles and Melbourne with Gordon Ramsay and Marcus Wareing, so his credentials are impeccable. But he hasn't forgotten his Waikato roots - and there are beautiful shots of Josh in the Waikato farm co untryside. …