Winner of the NZ Gourmand World Cookbook Award – 2015

A colourful collection of beef recipes, from the classical to the more unusual–and plenty in between–interspersed with interesting stories and photographs about the dedication of stud breeders in their quest to produce great tasting grass-fed beef in New Zealand.

Table of Contents

Appetisers, and soups and light meals 6; Waitangi Angus Stud, Northland 36; Quick and easy and steaks 48; Storth Oaks Angus Stud, King Country 70; Barbeque, the man's kitchen 80; Turihaua Angus Stud, East Coast 98; Classical creations from years gone by 110; Te Whanga Angus Stud, Wairarapa 132; Roast meats 142; Kakahu Angus Stud, Canterbury 156; Long and slow 166; Fossil Creek Angus Stud, Otago 184; Something different 194; Sauces, stocks and accompaniments 217; Index 234

Author Biography

Gerhard Egger has had a few careers over the years. Initially he trained and worked as a chef, before going dry stock faming. More recently Gerhard has been working as a professional photographer specialising in food photography and styling. A Cut Above is a collection of Gerhard's recipes and photographs, published in collaboration with his wife Henri. Their previous book Volcanic Kitchens, come and join us, helped raise funds in their local community. Volcanic Kitchens won the Best Photography Cookbook for New Zealand and was a finalist in the fundraiser division for New Zealand, Australia and the Pacific, at the prestigious 2012 Gourmand World Cookbooks Awards. www.gerhardeggerphotographer.com