Overview
Looking to impressive with culinary flair or just fancy cooking something other than your Monday night go-to devilled sausages? After thirty years of challenging palates with game meat and offal, iconic wild food restaurant Cazador is set to share its recipes.
The Dominion Rd institution will release their first cookbook titled Cazador - game, offal & the rest on October 10, 2016. The self-published book features classic dishes that have made their way through the kitchen, renowned for practising the art of nose-to-tail before many others.
Complied by second-generation family owners Dariush Lolaiy and Rebecca Smidt, recipe options include everything from: veal tongue niçoise salad, pheasant liver parfait, braised hare pappardelle, venison bresaola and jugged hare. Touted as "more than a how-to", the book also serves as a guide to home butchery, underpinned by a sustainable cookery ethos. Co-owner and chef Dariush says it reflects Cazador's individualism and independence. "It's doesn't fit a brief, it's our own expression. It's recipes, it's a cookbook and it's a memento of a special time and place."
Cazador - game, offal & the rest is limited to 1000 copies, each hand numbered and signed by the authors. It is available from October 10, 2016.