Recipe Book

'Caprine Cuisine'
- cooking with goat milk, cheese and meat

Caprine means "of or like a goat". Goats are the world's most versatile animal and have been domesticated for centuries and used for food, fuel, clothing and building materials throughout time.

The Association has put together a collection of recipes from "humble to haute cuisine" to make goat products exciting to prepare and to eat.

We have been fortunate to receive contributions and permissions from some of New Zealand's well known cooks and businesses, and from our members past and present.

Contributors include Peter Gordon (Sugar Club), Paul Jobin (Sky City), Bevan Smith (Riverstone Kitchen), Michel Louws (Huka Lodge), Dariush Lolaiy (Cazador), Dawsons Catering, Chelsea Winter, Nadia Lim.

Learn to make your own cheese, yoghurt, butter, soap.

With dozens of recipes using goat's milk, cheese and meat, there's something for everyone.

Whether you have your own goats, have allergies or specific food requirements, or just want to try something new, this book might be for you.

RRP is NZD20, plus p&p

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Please support our contributors:

Dairy Goat Co-op (NZ) Ltd
Peter Gordon
Paul Jobin
Riverstone Kitchen
Nadia Lim
Cazador Restaurant
Chelsea Winter
Crescent Dairy Goats
Wild Gourmet
Over the Moon Dairy
Aroha Organic Cheese
Shingle Creek Chevon
Dawsons Caterers
Paradise Cake Co Ltd