Vanilla Table

The essence of exquisite cooking from the world’s best chefs

“Vanilla Table has been a journey of determination to show the world the wonders of the simple vanilla pod. You’ll want to lick the pages!”

Lyn Barnes, food writer and editor, New Zealand

 “The pages are bursting with aromatic dishes from both the sweet and savory sections of the kitchen … while she no longer dances for a living, the flavors and combinations within these pages will soon be dancing on your palate.”

Peter Gordon, chef and food writer, London.

With the help of 33 outstanding contributing chefs from around the world, including NZ's Peter Gordon and Al Brown, chef Natasha MacAller has created a truly international compendium of vanilla expertise celebrating this most exotic yet everyday spice.

Vanilla is a universal ingredient — although many imagine it can only be added to cupcakes, custards and confections. In this book vanilla is the highlight of savory dishes as well, such as Island Crabcakes with Vanilla-Grapefruit Remoulade or Slow-roasted Oxtail Pot Pies with Vanilla-Shiraz Gravy! With over 100 recipes, including starters, mains, brunch, bevvies, desserts, cookies and more, each beautifully photographed, Vanilla Table will inspire home cooks and professionals to sample this captivating but familiar ingredient in a range of delicious dishes that will work for cooks worldwide. Ingredients are given in imperial and metric measures, and common names and types of ingredients used in different countries are described.


Listen to Natasha’s interview on Radio New Zealand National Nine to Noon with Kathryn Ryan.



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270 x 210 mm, 240 pages, colour, cased with ribbon marker, over 100 recipes with photographs

978-1-86953-844-6