Words: Vicki Ravlich-Horan

Last summer the Mount was introduced to Lloyd Rooney and Mike Fraser’s unique culinary offering with Fire and No. 8.  Lloyd, a restaurateur originally from London, and Mike, a Kiwi farmer, have grown their portfolio of restaurants to six in just five years. Their formula of innovative, quality eateries in iconic seaside locations started with their first restaurant, The Cove, in Waipu in 2015 and now includes The Quay and No. 8 in Whangarei, The Dune in Mangawhai and No.8 and Fire in the Mount.

Using fresh, organic local produce the head chefs at their six restaurants, who hail from India, Brazil and New Zealand, creatively craft menus merging South Pacific, European, Asian and South American cuisine.

Global Kitchen is a collection of the most popular dishes at each of the restaurants and presents an opportunity to learn about the artistic talent behind each recipe. The head chefs share their personal journeys, culinary passions and the recipes that make their restaurants so special.

Featuring a wide range of recipes that are easy to make, using locally sourced ingredients (think curried cauliflower steaks, or crispy soft-shell crab with basil and wasabi mayo, or dark chocolate mousse with salted caramel ice cream), Global Kitchen acknowledges the diversity of New Zealand.

Get a sneak peak at what’s inside. Choose from Organic Tomatoes and Macadamia Ricotta or Tempura Aubergine and Sichuan Caramel.

RRP $49.99
Written by Lindy Davis, photography by Grant Rooney

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