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Back To The Future: New Zealand Red Cross Cookbook

NEWS RELEASE

21 October

Back To The Future: New Zealand Red Cross Cookbook

It will be a case of back to the future in coming weeks as New Zealand Red Cross launches the latest edition of their national cookbook.

Going back 90 years New Zealand Red Cross has a long tradition of publishing cookbooks at local, regional and national level as a fundraising tool.

The 2008 New Zealand Red Cross Cookbook to be launched on Wednesday 29 October is unique because as well as including traditional recipes with a modern twist it also shares the story of Red Cross in New Zealand.

Included in the 2008 New Zealand Red Cross Cookbook readers will find mouth watering recipes such as whitebait fritters, green vegetable pie and barbecued lamb cutlets with mint sauce. Those with a sweet tooth are also catered for with indulgent dessert and baking options such as meringue sandwich with fruit medley and mini chocolate profiteroles.

In reading through the cookbook readers will also learn about the role New Zealand Red Cross played during war time and how the organisation was formed in the wake of the Napier earthquake. The cookbook also shares the story of some New Zealand Red Cross volunteers and the difference they are making in communities around the country.

The 2008 New Zealand Red Cross Cookbook has been designed and published as a generous gift in kind by Gourmet Food Publishing Ltd with volunteer support from Pead PR.

New Zealand Red Cross National President Penny Mason says many editions of the New Zealand Red Cross Cookbook have been published over the years dating back to the first in 1918. The books have all contained tasty, flavoursome and favourite recipes from hundreds of New Zealand Red Cross members and staff, as well as from a number of well known New Zealanders who support the cause.

“In the 2008 edition of the New Zealand Red Cross Cookbook you’ll find recipes that range from modern New Zealand cuisine to the tried and true – things that my mother made in her kitchen using her 1920s edition Red Cross Cookbook,” said Mrs Mason.

The book will be launched in Auckland on 29 October with a three course lunch at the Hyatt Regency Hotel. For the launch, lunch will be based on recipes from the cookbook and a range of celebrities will be putting their cooking skills to the test as they whip up the desserts.

Lunch guests will have the exciting opportunity to savour delights such as Apple and Blackberry Cobbler made by Mark Sainsbury, a Lemon Meringue Pie whipped up by band members of Elemeno P or take on the challenge of a chocolate piping duel against Susan Wood or Kerre Woodham.

Following the launch the book will be available for $29.95 plus $3.95 p&p from New Zealand Red Cross via the website www.redcross.org.nz or by calling 0800 REDCROSS (0800 733 276).

Ends


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