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Nikau Cafe Cookbook

Nikau Cafe Cookbook
 

Nikau has a special place in people's hearts. Run by Kelda Hains and Paul Schrader, the cafe has been open for almost two decades, serving only breakfast and lunch. This decision has forged a unique point of view. Both Kelda and Paul are dedicated to the notion of simple thing... read full description below.

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Quick Reference

ISBN 9780473405410
Published 9 November 2017
Format Hardback
Author(s) By Hains, Kelda
By Schrader, Paul
Availability Showing available at publisher; usually ships 7-14 working days

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Full details for this title

ISBN-13 9780473405410
ISBN-10 0473405415
Stock Available
Status Showing available at publisher; usually ships 7-14 working days
Publisher unlisted
Imprint Nikau Cafe
Publication Date 9 November 2017
Publication Country New Zealand New Zealand
Format Hardback
Author(s) By Hains, Kelda
By Schrader, Paul
Category Cookery / Food & Drink Etc
NZ, Maori & Pasifika
New Zealand & Related
Number of Pages 0
Dimensions Not specified
Weight Not specified - defaults to 1,000g
Interest Age General Audience
Reading Age General Audience
NBS Text Food & Drink: General
ONIX Text General/trade
Dewey Code 641.5
Catalogue Code 883417

Description of this Book

Nikau has a special place in people's hearts. Run by Kelda Hains and Paul Schrader, the cafe has been open for almost two decades, serving only breakfast and lunch.

This decision has forged a unique point of view. Both Kelda and Paul are dedicated to the notion of simple things done well. Meticulous, unpretentious service is matched by reliably delicious food, a philosophy that has seen Nikau gain a following far beyond Wellington.

Nikau the cookbook documents many of the Cafe's classic dishes.

Kelda's food is informed by her love of gardening and produce - seasonal cooking is at the heart of every dish. Each chapter is named for a dish served at Nikau, with variations and accompanying recipes that allow the home cook to build their own menus.


"I wanted to show how I think about ingredients and how I decide what to cook. Essentially, I am produce led... and once you have that freshness, it's about not fiddling with your produce, just standing back and letting it shine."

Douglas Johns' superb photography offers a glimpse of the moods and daily rhythms of a busy cafe. This is a beautiful book that shares the wisdom and work developed over twenty years in an innovative and much-loved Wellington kitchen.

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