Mal Corboy Kitchens With Cuisine By New Zealand's Top Chefs

This book brings together a selection of Mal Corboy's highly praised and award-winning kitchens, each eye-catching and innovative, yet all supremely useable and perfectly suited to their owners. Paired with the kitchens are stunning recipes by Simon Gault and his team of talented chefs, creating a tantalising visual feast and celebration of kitchen design. Table of Contents

1. Forward; 11. Profile; 13. Karaka (with cuisine created by Simon Gault - Nourish Group - New Zealand); 29. Parnell (with cuisine created by Jason Lewis - Bistro Largo - Taupo); 43. Castor Bay (with cuisine created by Adam Rickett - Pravda - Wellington); 57. Milson Point, NSW (with cuisine by Geoff Ngan - Shed 5 & The Crab Shack - Wellington); 71. Remuera (with cuisine created by Hayden Smith - Euro Bar & Restaurant - Auckland); 85. Waiheke Island (with cuisine created by Eugene Hamilton - Doolan Brothers - Auckland); 103. North Shore (with cuisine created by Daniel Fraser - The Duke of Malborough - Russell) ; 117. Viaduct Basin (with cuisine created by Alfredo Icedo Romero - The Crab Shack - Wellington); 133. Mount Eden (with cuisine created by Michael Westra - Jervois Steakhouse - Queenstown); 145. West Lynn (with cuisine created by Nigel Reid - Nourish Group - New Zealand); 159. Three Lamps (with cuisine created by Bob Lun - Jervois Steakhouse - Auckland); 175. Marina (with cuisine created by Shane Yardley - Fish - Auckland); 187. Saint Heliers (with cuisine created by Rob Hope-Ede - Euro Bar & Restaurant - Auckland); 199. Saint Marys Bay; 209. Herne Bay Beach; 221. Malvern East, Vic; 231. Side Orders; 260. Credits; 261 Acknowledgements; 263. List of Chefs and recipes

Hard cover, 2014, 263pages, very good condition small dent on cover corner

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