Cook up a kiwi storm with these traditional recipes, peppered with creative spices. Highlighted are a few famous people’s recipes from their family or cultural traditions, such as Simon Gault’s summer BBQ recipe, and Charles Royal’s traditional kai. There’s also tales from a famous Wanaka restaurant, local sausage recipes, camping recipes and much more. Try these recipes to switch up your dinner plans this summer.

Kiwi favourites cookbook : celebrating 75 years of Wattie’s in Kiwi kitchens
“A collection of best-loved kiwi recipes from 75 years of Wattie’s in New Zealand kitchens. The taste and smells of our favourite childhood food is called comfort food for a reason! From shepherd’s pie and corn fritters to carrot cake and pavlova. In the last 75 years New Zealand had been through enormous changes, but the tried-and-true recipes passed on from our mothers and grandmothers can still delight us!” (Adapted from the Catalogue)

Summer with Simon Gault / Gault, Simon
“The Kiwi summer goes hand in hand with good times, friends and family, and the finest, most nutritious food. In Summer, beloved chef Simon Gault shares his favorite recipes, offering quick fixes for the BBQ, picnics at the beach, stints at the bach, keeping the kids happy and exploiting the best produce of the season. With a focus on healthy, tasty and stress-free eating, it’s mouth-watering food for everyday people – a book to make summer entertaining easy.” (Adapted from Amazon.com)

Bangers to bacon : a New Zealand guide to making, cooking and using sausages and cured meat / Schmid, Jeremy
“Whether it’s the good old kiwi-style sausage sizzle, the gourmet venison sausages, or even the vegetarian snags, sausages are a staple in the New Zealand household. Author demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats, Mash and Toad in the Hole and humble Bangers.” (Adapted from the Catalogue)

From kai to Kiwi kitchen : New Zealand culinary traditions and cookbooks
“In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both markers of the socioeconomic conditions of their times and written representations of a culture’s culinary repertoire yet, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. ” (Adapted from the Catalogue)

Cooking 4 change : 101 famous Kiwis share their favourite recipes
“Cooking 4 Change is the brainchild of celebrated New Zealand artist Dick Frizzell, his business partner Christian Kasper and TV host Erin Simpson. They asked a wide range of New Zealand celebrities to share their all-time favourite dishes in order to raise money for longstanding local charities. The recipes and stories are accompanied by sumptuous photography, mostly taken inside each celebrity’s own kitchen, and shows a remarkable when kiwis work together for the charities. ” (Adapted from the Catalogue)

Francesca’s Italian kitchen : delicious Italian recipes made in New Zealand / Voza, Francesca
“Francesca’s Italian Kitchen is a popular South Island restaurant serving authentic Italian cuisine. This cookbook presents Francesca’s popular pasta, pizza, lamb shoulder ragu, cannellini bean salad and desserts using local NZ ingredients. Co-owner Francesca Voza has restaurants in Wanaka, Christchurch, Dunedin and Timaru. This book is peppered with photo taken from trips to the south of Italy and Wanaka. (Adapted from the Catalogue)

Blue sky kitchen : creative cookery for Kiwi campers / Saker, Nicola
“Love camping, but fed up with canned food? Read on! Nicola Saker gives campsite cuisine a fresh new flavour with these mouth-watering recipes, some of which are her own creations and others collected from close friends and family. Along with a host of delicious new recipes – many involving New Zealand’s superb seafood bounty and old favourites, such as chilli con carne to potato salad. She also offers practical advice on food hygiene and storage, campfire tips and safety, and cooking kits.” (Adapted from the Catalogue)

My Indian kitchen : delicious recipes for New Zealand cooks / Ismail-Singer, Ashia
“My Indian Kitchen features recipes for well-known traditional Indian dishes alongside a range of new and exciting Indian tastes and textures, these recipes are also Ashia’s food memories which has been passed down through generations. These are easy to make with ingredients that are easy to access in New Zealand. With chutneys and bites for grazing, light lunches, mains, desserts, home baking and more.” (Adapted from the Catalogue)

The rugby pantry : healthy measures & guilty pleasures / Dagg, Daisy
“Daisy is partner of All Blacks Israel Dagg and Amber is partners of Victor Vito. They shared recipes for mouthwatering meals that are also healthy enough for an athlete as well as personal anecdotes, which made them popular on Facebook. From Red Wine & Garlic Lamb Shanks with Herbed Mash & Cabbage or Sage, and Milk Poached Crispy Pork Belly, to Crispy Skin Salmon with Ginger Kumara Mash; from delicious desserts such as Tamarillo Tart or Apple & Feijoa Crumble.” (Adapted from the Catalogue)

Cooking with Charles Royal / Royal, Charles
“Here New Zealand’s foremost Maori chef combines traditional ingredients with tantalizing culinary flare.” (Catalogue)