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Charles Royal trained as a chef in the Royal New Zealand Army, gaining London City and Guilds qualifications. After ten years and having perfected cooking for a thousand people or a small dinner party, he worked in Air New Zealand's catering service as the chef for business and first-class travellers and travelled the world sampling and cooking different cooking styles. He has been owner chef of two restaurants and has tutored cooking students. A growing interest in the Slow Food movement and experimentation with native plants in cooking, led Charles and his wife, Tania, to establish Kinaki Wild Herbs, which produces dried herbs and rubs for cooking.