Author(s): Chris Fortune
Savour the flavours of your favourite fruits and vegetables year-round and make the most of seasonal abundance. Bottle it, dry it, make versatile chutneys, add a splash of flavoured oil to salads, or simply freeze it for later. Over 100 recipes for preserving, as well as great serving tips.
Over the last 12 years, Chris Fortune has worked as a chef on a super-yacht, established and run a restaurant and a seafood cooking school in the Marlborough Sounds, been involved in the development of Farmers' Markets throughout the country and produces his own range of pickles and preserves. He was the winner of New Zealand's version of the television show Hell's Kitchen, and has worked with Peter Gordon at the Sugar Club in London.