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Press Releases
Recent press releases include: Cuisine Magazine - Restaurant of the Year Awards 2009 - Wednesday 24th June 2009 Charity Celebrating Sold Out Fundraiser- Friday 17th April 2009 Martin Bosley Cooks, August 2008
June 2009 Cuisine Magazine Restaurant of the Year Awards 2009 We are delighted to be announced as a finalist in this year's Cuisine Magazine's Restaurant of the year Awards. During July we are participating in a nationwide promotion “Dining with the Stars”. We have created a special lunch menu matched with a range of wines from New Zealand’s most-awarded winery Villa Maria Estate, a promotional partner of the Cuisine NZ Restaurant of the Year Awards. Cuisine " Dining with the Stars" Menu - Available Monday 29th June August 2008 They should never have let Cuisine magazine near Martin Bosley. Now Wellingtonians are forced to share their local secret with the rest of New Zealand, thanks to that Restaurant of the Year award in 2007. However, the food at Martin Bosley’s, the restaurant, is a little more complicated than the food at Martin Bosley’s, the family home, and in this beautiful pictorial book Martin shares favourite recipes from his popular Listener columns. Says Martin: “The recipes are not my artistic and creative food statement to the world. Instead the column is about the simple food that stems from my love of cooking, of eating and of encouraging others to do the same. The recipes, like all good recipes, are driven by taste rather than creativity and presentation. Those both come into it later, naturally, but I want others to enjoy that feeling of comfort and generosity that comes from preparing good food for others. There is no greater pleasure.” The book is divided into nine chapters, from Bread to Liquid Assets, with stunning photographs thrown liberally into the mix by the Listener’s own award-winning Jane Ussher. Readers will get a taste of Martin’s own family life as well as a taste of his food! Stylishly laid out, the book’s recipes range from B’stilla (a spiced Moroccan pigeon pie, made here with duck legs) to a good old Christmas pud - with 150ml of stout. The Liquid Assets chapter is a handy description of different types of wine and what they’re best matched with. Martin Bosley Cooks is indispensable for the home chef who doesn’t have hours to spend on making a splash at dinner parties or even a work night. You can even use pre-packaged stock - Martin does! Published by Random House New Zealand
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