This week, we were back in New Zealand with a cookbook from a truly wonderful restaurant in Auckland’s Viaduct Harbour, Soul by Judith Tabron & Friends – https://soulbar.co.nz/. We went there when we visited New Zealand probably about 15 years ago now. The cookbook is very fish-forward (no real surprise) and has some interesting recipes. That said we kicked off the week with another local speciality for NZ, Lamb. Roast Rack of Lamb with Fennel, Fresh Mint and Toasted Almond Salad was delightful, though the cooking time for the lamb was way, way out. The fennel salad is something I can see us doing regularly. Next up was the rather delicious Soul’s Seafood Chowder. This was a hearty, creamy, herby symphony of fish and seafood. We used cod, smoked haddock, salmon, prawns and mussels with fish stock and corn. Perhaps not the lowest-calorie soup, but it was delicious. Soul was just one of the fabulous restaurants we ate in in NZ, including The Botswana Butchery in Queenstown, The Elephant Hill Winery in Napier, The Matterhorn (now closed) in Wellington and a truly memorable meal at Grasmere Lodge in Arthurs Pass. Next week we are heading to New York via France with the Les Halles cookbook.