Beautiful food from a beautiful place – recipes and food philosophy from a little outpost of France in stunning New Zealand location. Ant and Lou Bentley gave up the corporate rat race in London to realise their dream of running a cooking school in beautiful Akaroa in NZ’s South Island. Here they share their story, their recipes …
Seasonal Kitchen: Classic Recipes from Australia’s Bathers’ Pavilion
The companion to Serge Dansereau’s popular FRENCH KITCHEN. the new cookbook from Serge Dansereau of Australia’s iconic Bathers’ Pavilion. SEASONAL KItCHEN gives you 220 new recipes that celebrate Australian produce. In this eclectic collection of recipes, which draws its inspiration from the Mediterranean, as well as India and China, Serge continues to use his chef know-how to …
Apple Blossom Pie: Memories of an Australian Country Kitchen
Kate McGhie is a farmer’s daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the …
The Oldest Foods on Earth: A History of Australian Native Foods with Recipes
‘This is a book about Australian food, the unique flora and fauna that nourished the Aboriginal peoples of this land for over 50 000 years. It is because European Australians have hardly ever touched these foods for over 200 years that I am writing this book.’ We celebrate cultural and culinary diversity, yet shun the foods that grew …
The easy way to live without wheat, barley, oats, rye, and other sources of gluten There’s more to living gluten-free than just cutting it out of your diet. This Second Australian Edition of Living Gluten-Free For Dummies helps you embrace a gluten-free lifestyle and make a smooth transition to healthier, tastier living. You’ll learn how to decipher …
Released annually, James Halliday’s Australian Wine Companion is the most authoritative and entertaining guide to Australian wine. Keenly anticipated each year by winemakers, collectors, and wine lovers, the Australian Wine Companion is recognized nationally as the industry benchmark. The 2015 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, Halliday shares his extensive …
The Southern Forests region of Western Australia is one of the chief food-producing areas in the whole country. It is home to an extraordinary range of primary producers, from beef to bamboo shoots. Well-known Western Australian chef Sophie Zalokar (from the popular Foragers Field Kitchen & Cooking School in Pemberton, Western Australia) brings together 40 producers and gatherers …
With an emphasis on foods that can be shared, this elegant cookbook from a top Australian chef demystifies restaurant food for the home cook Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt Grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke’s …
A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, …
In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of …