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When multi award-winning Israeli British food author, Yotam Ottolenghi, opened up Nopi, a far-east-meets-west restaurant marrying Middle Eastern and Asian flavours, in London, he may have seemed a little mad.

Miso and molasses, star anise and sumac, wasabi mascarpone these big, bold flavour combinations have catapulted Nopi into critical acclaim, and with head chef, Ramael Scully, bringing his unique flair into the Ottolenghi kitchen, fans have been unable to resist returning to Nopi, again and again.

Whether youre a Nopi regular, or just a regular Ottolenghi fan wishing to indulge in restaurant quality dishes at home, you can bring a bit of Nopi magic into your kitchen, with Nopi: The Cookbook. Offering over 120 of the restaurants most popular dishes adapted for home cooking, there are some signature dishes which fans will recognise, like Beef Brisket Croquettes and Persian Love Rice, and others that will surprise, like Soft Shell Crab with Sweet Black Pepper Sauce, Okra and Cinnamon Pickled Cucumber or Five-spiced Tofu with Steamed Eggplant and Cardamom Passata.

Even before you start slicing the ginger, watch your knees wobble as you flick through page after page of irresistible colour photography. Theres a chapter to suit every occasion (there's even one wholly dedicated to puddings!), and with every recipe varying in their degree of complexity to appeal to any level of home

All prices are in New Zealand dollars ($NZD),

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Peter’s of Kensington is an offshore business located in the Australia and may incur NZ customs duty or tax. Find out more at Please click here to ask a question
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