By Freya Ensbey.
"100 of the world’s
best Chefs, cooks and food artisans and the food they make for the people they
One hundred of the world’s finest cooks, Chefs, bakers and
food artisans from around the globe, including Australia, New Zealand, South
Africa and British regions join forces, sharing with the world a single recipe
they hold dear to their heart, filled with fond memories and shared in good
company. All royalties from the sales of this cookbook are given to the Nelson
Mandela Foundation to develop and support community food and agricultural
projects, which aid in the upliftment of the impoverished through food
sustainability and empowerment.
The Nelson Mandela Foundation has partnered with Food &
Trees for Africa, an organisation that advances and promotes climate change
action, sustainable natural resource management, permaculture food security and
organic farming to design a food security initiative and Made With Love is one
heartfelt way anyone can get involved to help.
Having had a love affair with quinces for over 42 years,
well known Australian cook, Maggie Beer shares with readers her smooth and decadent
chocolate, quince and almond tart. This tart screams love with a soft, gooey
centre, and served with lashings of mascarpone, this recipe will become a well requested
favourite for special occasions.
Hailing from acclaimed London restaurant, The Ivy, Executive
Chef Gary Lee has a vision of bringing people together to share meals, with many
of the dishes at The Ivy designed with a sense of community in mind. In this
book, he shares his hearty meal of Moroccan spiced rump of lamb with hummus,
harissa and smoked eggplant. He believes that a good meal is when everyone
should be able to get a little bit of what everybody else is having, and this
dish is very much like that. Each condiment to accompany the lamb can also be
used as a stand-alone recipe, with the hummus making for a great party dip.
Sometimes the most memorable meals are the simplest of ones.
Peter Gordon, Chef and restaurateur from New Zealand shares his Dad’s soufflé
omelette, a childhood favourite, with smoked streaky bacon, onion, tomatoes and
melted cheddar cheese making for the perfect breakfast in bed option for a
This cookbook encompasses so much more than just
recipes. While many of us have the ability to share food with those we love,
the reality is that many live in circumstances where they cannot. Through
purchasing Made With Love, we can share in a joyous meal that holds a place in
the heart of acclaimed Chefs whilst supporting a great cause.
Available now for purchase.