Feed Me Feed Me - Fran Mazza
Fran Mazza is a half-Italian pastry chef, with a flair for design. She is also a hard-working mother of three children, and knows the time limitations most modern households must work under. This book offers over 100 great recipes for people who enjoy tasty food that can be cooked easily with readily available ingredients.
Together, Fran and her husband Aaron Carson have been the masterminds behind a series of highly popular Auckland cafes, scattered around the city and suburbs. From Winona Forever and Fang in Parnell, to Sugar at Chelsea Bay, their trademark original artworks, vibrant fit-outs and, of course, the fresh and delicious food have made each and every cafe a success within its community. These cafes have become destinations in themselves for people wanting great food and good atmosphere. Feed Me Feed Me showcases the recipes and the stories of each of these cafes - the idea behind them, how their names were chosen and the communities in which they operate.
Highlights from this gorgeous book include recipes for a mouth-watering pavlova French toast and the decadent spelt flour doughnut waffles with dark chocolate ganache and organic syrup, both pulled from the old brunch menu at Winona Forever and Sugar at Chelsea Bay. Those who prefer a savoury option will be delighted to see the recipe for the soft-shell crab benedict, a huge hit at Major Tom in Albany, or Hello Friends + Allies popular Croque Madame which stands 12cm high and requires some commitment to eat. For the vegetarians out there, this book has you covered with delicious recipes including feta and caramelized onion and the eggplant parmigiana.
All these delicious and accessible recipes are from a series of successful and hip cafes around Auckland that offer highly Instagrammable dishes.
Fran Mazza is a half-Italian pastry chef, with a flair for design. She is also a hard-working mother of three children, and knows the time limitations most modern households must work under. This book offers over 100 great recipes for people who enjoy tasty food that can be cooked easily with readily available ingredients.
Together, Fran and her husband Aaron Carson have been the masterminds behind a series of highly popular Auckland cafes, scattered around the city and suburbs. From Winona Forever and Fang in Parnell, to Sugar at Chelsea Bay, their trademark original artworks, vibrant fit-outs and, of course, the fresh and delicious food have made each and every cafe a success within its community. These cafes have become destinations in themselves for people wanting great food and good atmosphere. Feed Me Feed Me showcases the recipes and the stories of each of these cafes - the idea behind them, how their names were chosen and the communities in which they operate.
Highlights from this gorgeous book include recipes for a mouth-watering pavlova French toast and the decadent spelt flour doughnut waffles with dark chocolate ganache and organic syrup, both pulled from the old brunch menu at Winona Forever and Sugar at Chelsea Bay. Those who prefer a savoury option will be delighted to see the recipe for the soft-shell crab benedict, a huge hit at Major Tom in Albany, or Hello Friends + Allies popular Croque Madame which stands 12cm high and requires some commitment to eat. For the vegetarians out there, this book has you covered with delicious recipes including feta and caramelized onion and the eggplant parmigiana.
All these delicious and accessible recipes are from a series of successful and hip cafes around Auckland that offer highly Instagrammable dishes.
Fran Mazza is a half-Italian pastry chef, with a flair for design. She is also a hard-working mother of three children, and knows the time limitations most modern households must work under. This book offers over 100 great recipes for people who enjoy tasty food that can be cooked easily with readily available ingredients.
Together, Fran and her husband Aaron Carson have been the masterminds behind a series of highly popular Auckland cafes, scattered around the city and suburbs. From Winona Forever and Fang in Parnell, to Sugar at Chelsea Bay, their trademark original artworks, vibrant fit-outs and, of course, the fresh and delicious food have made each and every cafe a success within its community. These cafes have become destinations in themselves for people wanting great food and good atmosphere. Feed Me Feed Me showcases the recipes and the stories of each of these cafes - the idea behind them, how their names were chosen and the communities in which they operate.
Highlights from this gorgeous book include recipes for a mouth-watering pavlova French toast and the decadent spelt flour doughnut waffles with dark chocolate ganache and organic syrup, both pulled from the old brunch menu at Winona Forever and Sugar at Chelsea Bay. Those who prefer a savoury option will be delighted to see the recipe for the soft-shell crab benedict, a huge hit at Major Tom in Albany, or Hello Friends + Allies popular Croque Madame which stands 12cm high and requires some commitment to eat. For the vegetarians out there, this book has you covered with delicious recipes including feta and caramelized onion and the eggplant parmigiana.
All these delicious and accessible recipes are from a series of successful and hip cafes around Auckland that offer highly Instagrammable dishes.