World's best meat cookbook

Gerhard and Henrietta Egger of Rotorua have just won the Best Meat Cookbook award at the annual Gourmand World Cookbook Awards in China We speak to Henri in her hotel room in Guangzhou, hot off the heels of their win for their book "A Cut Above" - which features "paddock-to-plate" recipes for Angus beef including offal, bull's testicles and spleen. Yum!