In Annabel Crabb's accidental second career as the host of political cooking show Kitchen Cabinet, she negotiates her way into the homes of Australian politicians, bringing dessert - the internationally recognised culinary code for "I come in peace..." But food is a language that says so much more than "Please let me in, Madam Speaker." To friends and family, food can say everything from "I'm sorry you had a bad day" to "Congratulations, you clever thing." And it means still more when brought to the door... Now, in Special Delivery, Annabel has teamed up with her best friend from childhood, fellow food tragic and Kitchen Cabinet recipe consultant Wendy Sharpe, to bring you recipes for those knockout desserts as well as tons more ideas for soups, salads, pastries, breads and other treats ideally suited to make and take to those you love.
This is the garden that gave the world the Wollemi Pine - previously known only from 40,000 year old fossils. The garden that brought to Australia the world's biggest, stinkiest flower - the penis-shaped Giant Stinking Arum. Early in 2016 Sydney's Royal Botanic Garden - one of the worlds best - will turn 200. A year of fanfare and celebrations will draw public attention to Australia's oldest scientific institution, and its handsome illustrated book. Not just the shrubs and trees, but the amazing collections of beautiful drawings, archives, seeds and specimens are presented - along with highlights of the Gardens distinguished contributions to science and horticulture. The Gardens chequered history, together with the parties, celebrations, sports and shenanigans it hosted are covered in chapters by impressive contributors. Readers meet a distinguished line of colourful characters, beginning with Sir Joseph Banks, and encounter the art and literature that the Botanic Gardens have inspired.
The 19th edition of Jeremy Oliver's best-selling guide to Australian wine takes all the hard work out of selecting what to drink or cellar. It's a fully independent expert catalogue of the very best Australian wines at each price point, featuring more than 300 wineries and nearly 19,000 wines, each of which he has tasted himself! Amongst the hot tips are the Wine of the Year, the 9 other finalists and Jeremy's Top 100, plus his popular list of the best Australian wines for under $20.
Non-technical and easy to follow, it presents a score out of 100 and a tasting note for the current release of each wine listed, plus colour coded charts of drinking windows indicating quality and cellaring potential of back vintages. The book also features full colour labels of every wine, making it simple to find the wines people want to taste and enjoy.
Encyclopaedic, accessible and extremely easy to use, The Australian Wine Annual 2016 is the definitive and must-have guide to Australian wine for wine lovers the world over.
A fully-updated edition of the internationally acclaimed The Champagne Guide, by the winner of the 2011 Louis Roederer International Champagne Writer of the Year Award for the 2011-2012 edition. The book contains fully independent assessments, with profiles and ratings, of over 100 champagne producers-from the smallest growers to the largest houses. The wines have all been reviewed based on current tastings and the notes are accompanied by full colour bottle images. The 2016-2017 edition features fully updated information on the distinction between houses and producers and how to avoid corked, stale and lightstruck champagnes, as well as a new section on vintages. The Champagne Hall of Honour ranks the best producers in Champagne this year and the best champagnes of the year under $60, under $100, under $200, at any price, and the best blanc de blancs, rose and low-dosage champagnes. The Champagne Guide tells you everything you need to know about how champagne is grown and made and how to buy, open, serve and store champagne, all for less than the price of even a cheap bottle of Champagne!
'Part of the balance of life lies in understanding that different days require different ways of eating...' Whatever the occasion, food - in the making and the eating - should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying. From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter Orange & Fennel), or the instant joy of bowlfood for cosy nights on the sofa (Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavoured Short Ribs), indulge in a sweet treat (Lemon Pavlova, Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favourites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.
Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air...Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup... Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.
Chef and owner of two-hatted Biota Dining in Bowral, New South Wales, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes... Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world... In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes...
With over 100 recipes based around the occasions when we gather to eat, A Simple Table has a recipe for every occasion. From one-pot cooking or a quick and easy midweek meal in a bowl, to a relaxed, weekend family meal on platters around the kitchen table, or celebratory feast of share plates and side dishes followed by sweet baked treats or dessert. The recipes are contemporary, uncomplicated and fresh, using accessible and interesting ingredients in clever combinations, to create amazing tastes, textures and flavours. Throughout, there are notes that link to other recipes in the book, or give quick tips, shopping lists or ingredient information...
An all-new collection of 180 recipes that will make you feel good everyday, from bestselling author Valli Little and leading food magazine delicious. There's a global movement towards growing, cooking and eating food that nourishes and sustains. In Feel Good Food, Valli Little brings her signature style to recipes that look and taste utterly indulgent, yet offer a balanced, more holistic approach to everyday eating and wellbeing. Add to this plenty of no-nonsense advice on essential pantry ingredients and cooking methods, and you have a cookbook that will inspire and delight, whether you're grabbing breakfast on the run or entertaining a crowd. Feel Good Food is the tenth book from bestselling author and food director Valli Little, with the team behind one of Australia's leading food magazines, delicious. Each recipe is brought to life with beautiful images shot by Jeremy Simons and acclaimed stylist David Morgan.
Cheaper, healthier, and even faster than waiting for your order! Feel good about enjoying takeaway and save money at the same time. Julie Goodwin is back! In this beautiful new fully illustrated cookbook, Julie will teach you how to make all your best loved takeaway meals. Whether it's the local bakery or the corner store, chicken shop or your favourite Thai or Indian takeaway, Julie has it covered. There's no need to go out for comfort food or family favourites like Chilli Chicken with Cashews or Lamb Shank Pie. They're all here - over 150 recipes that use fresh, seasonal produce to bring you the takeaway food you love. Feel good about enjoying takeaway with the family, and save money at the same time.
Australia' most trusted home cook is celebrating a fresher approach to eating. These days we're bombarded with so many messages about what to eat more of and what to eat less of and what to give up altogether, it can all get a little confusing and, let's face it, overwhelming. When there are so many passing fads and extreme diets out there, it's a relief to turn to a voice of reason, Australia's bestselling and most trusted cook, Donna Hay, for a realistic, sustainable and more balanced approach to fresher, healthier eating.
In a gorgeous new user-friendly square paperback format, featuring tactile paper stock and stunning photography, Donna packs in a wealth of ideas and information that you can trust, and flavours and tastes that will inspire you. From new ideas for power dinners to tempting grills, from super-charged breakfasts to low-carb options, this book is full of super-satisfying recipes - nourishing, virtuous and delicious. And because we all need the occasional treat, there's also a few yummy better-for-you sweets.
The only kind of diet that works, after all, is the balanced diet - the one you can sustain long term. And when your life is in balance, you feel great and it shows - from the inside out.
Whether for personal, practical or planetary reasons, more and more people are adopting a flexitarian diet that has less meat and fish, and is mostly vegetarian. In The Part-Time Vegetarian Nicola Graimes presents a collection of fresh new recipes, all vegetarian, but many with a Part-Time Option showing how to include meat or fish if you want. She explores a world of vegetarian flavours that will turn your expectations of meat-free eating around.Try Smoked Cheese Potato Cakes with Crispy Kale for the ultimate comfort food supper, or go for the variation of Salmon Potato Cakes as an indulgent weekend brunch. Or make the flavour-packed options of Lebanese Labneh Balls or Spiced Lamb Meatballs when entertaining vegetarian and non-vegetarian guests. This is a creative guide to a delicious way of eating.
The brainchild of Henri Gault and Christian Millau, Gault & Millau published its first food guide in 1972, transforming modern cuisine with its revolutionary approach to food, which emphasised innovation and fresh produce. More than forty years on, Gault & Millau is one of the most trusted brand names in Europe. Its restaurant and wine guides are definitive: authoritative, rigorous and independent. Following the standards set by the original French guide, the 2016 Melbourne & Sydney Restaurant Guide focuses on what really matters: the food. We prize the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining. With fully-independent, internationally-trained judges, reliable, unbiased reviewing is the cornerstone of the guide. Adopting the 20-point and 5-hat system currently used in France, the 2016 Melbourne & Sydney Restaurant Guide also enables global benchmarking of Australian restaurants and chefs. With over 600 restaurant reviews across Melbourne & Sydney, the 2016 Melbourne & Sydney Restaurant Guide is dedicated to epicureans and is a must have for locals and visitors to navigate the restaurant scene in the two states capital cities.
Broadsheet is the go-to arbiter of taste when it comes to where and what to eat in Sydney. Here, for the first time, they present the recipes for their pick of <i>the </i>best dishes for breakfast, lunch and dinner from its cafes and restaurants.
Alongside the iconic Sydney dishes from all of our top chefs are handy feature spreads from the experts on how to make the best coffee at home, poach the perfect egg, choose the best wine for your meal, and more.
Featured cafes, restaurants and bars include:
* Kitchen By Mike * The Grounds of Alexandria * Three Blue Ducks * Pinbone * Da Orazio * ACME * Longrain * Icebergs * Moon Park * Spice Temple * Cho Cho San * Porteno * Mr Wong * Mamak * Billy Kwong * Gelato Messina * Fratelli Paradiso * Sadhana Kitchen * Bourke Street Bakery * Café Sopra *
Away from his restaurant kitchens what George Calombaris really loves to cook is the food he grew up with, food that is made with love and designed to be shared. In his exciting new cookbook, George shares his enthusiasm for all things Greek, adding modern tweaks to stamp his adventurous culinary spirit on traditional recipes. This is traditional Greek food, but not as you know it! George has created dishes that you know and love and given them a modern twist. You could start with a baklava cocktail, moving on to dishes such as taramosalata popcorn, ouzo-soaked cucumbers, slow-cooked lamb and miso eggplant souvlaki and prawn saganaki tortellini with tomato and mustard seed vinaigrette. And to finish? Hellenic mess!
We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar...
In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut roulade and easy Macarons.
He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.
'I can think of no other chef that understands the nuances of Asian, and in particular Chinese cooking, better than Neil.' - Heston Blumenthal. Neil's knowledge and love of Chinese cuisine is celebrated in his stable of Spice Temple restaurants, which showcase regional Chinese food in a dark, intimate atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice Temple will be delighted by this collection of more than 130 Spice Temple recipes. The stylish, harmonious and balanced dishes draw inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang, and the book includes information on Asian ingredients and specialist techniques. This is exciting, masterful food created by one of Australia's most influential chefs and will be an essential addition to the library of anyone who loves to cook and eat modern Asian food.
All Things Marshmallow offers a fabulous selection of over 80 recipes for flavoured mallows, more decadent layered and flavoured treats as well as desserts, cakes and biscuits and drinks, that all use marshmallow in a star or supporting role. Simple and complex marshmallow recipes will show you that marshmallow is the perfect vehicle for traditional flavour pairings and more exotic combinations. Think Spiced Gingerbread Mallows for a festive treat or Vibrant Lemon and Blueberry Layered Marshmallows for a taste of summer. Clear instructions on making mallows is based on the professional know-how behind the London Marshmallow Company's founders, Ross and Amy - they'll give you pointers on troubleshooting, essential equipment and techniques and will open you up to a whole new world of taste and texture. Naturally low in fat and gluten free, marshmallows are certainly a little bit naughty but made with the very best ingredients they are an exquisite and grown-up way to enjoy a treat. Learn how marshmallows can be both part of your weekly repertoire and how mallow recipes can star as a centre piece at a special event or be part of the perfect homemade gift.
This book contains over 60 recipes, each introduced with an insightful historical story or anecdote, and an accompanying image, spanning such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni. As the Soviet Union struggled along the path to Communism, food supplies were often sporadic and shortages commonplace. Day to day living was hard, both the authorities and their citizens had to apply every ounce of ingenuity to maximize often inadequate resources. The stories and recipes contained here reflect these turbulent times: from basic subsistence meals consumed by the average citizen (okroshka), to extravagant banquets held by the political elite (suckling pig with buckwheat), and a scattering of classics (beef stroganoff) in between. Illustrated using images sourced from original Soviet recipe books collected by the author. Many of these sometimes extraordinary-looking pictures depicted dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of 'aspirational' fantasy for the average Soviet household. In their content and presentation the pictures themselves act as a window into cuisine of the day, in turn revealing the unique political and social attitudes of the era.
What could be more wonderful than receiving a box of homemade cookies, a tray of gooey brownies, a bottle of fresh strawberry cordial or a box of delicate almond friands? With the current trend for all things thrifty and creative, now is the perfect time to explore the tradition of making and giving something homemade. Accompanied by creative packaging ideas and with a huge variety of recipes and ideas for every season and occasion - from madeleines and Chinese fortune cookies to slow-roasted tomatoes and macaroons - there is sure to be something for everyone here, whether you want to celebrate a birthday, a wedding, the arrival of a new baby, welcome someone into their new home or just say thank you.
This is the stunning and timely successor to Hart's 'Heat & Smoke' which is, quite simply, the wittiest, most accessible and best-loved Australian barbecue book of all time. The fun continues, and so do the fresh and innovative ideas - this time, focussed on the techniques, raw materials and other national advantages that give Real Barbecue in multicultural Australia a freshness and distinction all of its own. With more inspirational pictures by ace food photographer Dean Cambray, 'Heat & Smoke II' has again been masterminded and written by Melbourne barbecue guru Bob Hart who shares new and remarkable ways of extracting much more from familiar ingredients. Steaks - especially giant T-bones, soar to new heights; fashionable beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of premium gin; duck breasts and chicken thighs are brined and slowly smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more. Sardines, oysters, scallops and even mango cheeks and bananas - are given new life through the alchemy of Hart's smoky grill, all in ways open to all urban grillers.
This stunning cookbook combines beautiful photography and creative styling and design with excellent recipes that have been designed to make Japanese cooking accessible. It's also the story of Masu a Japanese restaurant in Auckland winning awards, including Metro Restaurant of the Year 2014, and much acclaim from diners... Every cook needs this book in their kitchen so they can make beautiful Japanese inspired food. Nic Watt gives you lists of the items you need for a Japanese pantry, the tools to make great Japanese food and the philosophy behind it. You'll learn how to make sashimi the right way, how to make sushi simply, how to make great salads and soups and how to wow your family and friends with menus that look and taste sensational but are actually really easy to make.The book includes a number of delicious desserts and cocktails; try the scrumptious white miso pavlova and you'll be in heaven. This is clever Japanese inspired cooking for everyone.
Every great home cook needs a go-to list of delicious, fail-safe recipes, from the perfect crispy hasselback potatoes to the ultimate roast pork with crackling and the foolproof cheesecake that has people requesting the recipe every time.
Matt reveals here for the first time the hard-won secrets and tips he has picked up over his many years food writing, TV presenting and working alongside some of the greatest cooks of our time - be they CWA matriarchs or Marco Pierre White. Nobody is better qualified than Matt Preston to bring readers this kind of knowledge, to reveal the secrets to what makes good food.
Matt demystifies the cooking process by combining his favourite recipes with handy illustrated tips sections that reveal the secrets to how to absolutely nail these dishes every time. These are the building blocks for better cooking and they've never been easier to master.
A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well...
From the one of our best-loved food writers and the presenter of BBC One's Eating Together, A Year of Good Eating is a completely fresh take on seasonal cooking. The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.
Make Your Desserts Even Sweeter - With Salt! If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts - from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt - to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable must-try treats for the salty-sweet lover.
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat.
In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics.
Accessible and authoritative, it will cover everything you need to know about food - from its origins to its consumption, weird and wonderful traditions, mealtimes and trends - as well as startling, challenging and unusual facts.
Thomas Pakenham, indefatigable champion of trees, narrates a story of exploration and discovery, and of life-cycles that are longer than our own. Lavishly illustrated, The Company of Trees recounts his personal quest to establish a large arboretum at Tullynally, his forays to other tree-filled parks and plantations, his often hazardous seed-hunting expeditions, and his efforts to preserve magnificent old trees and historic woodlands.
The book is structured in the form of a travel diary. Almost every chapter shelters stories about the life of his large trees. He takes us on a tour of Tullynally's demesne and its trees, evaluating the condition of the oaks, alders, ash and limes that were among the first plantings. He travels to the Tibetan border in search of a magnolia (magnolias are Pakenham's particular passion), to Eastern Patagonia to see the last remaining giants of the Monkey Puzzle tree, while the first of the Chinese-inspired gardens at Tullynally was planted entirely with seeds from south-west China. An expedition to Tibet's Tsangpo Gorge goes awry only to lead to a fruitful exploration of the Rongchu Valley, which yields more than 100 bags of seeds, including the Tibetan golden oak, the Tsangpo cypress and blue-stemmed maples. All of the collected trees and plants are thriving at Tullynally.
Whether writing about the terrible storms breaking the backs of majestic trees which have stood sentinel for hundreds of years, or a fire in the 50-acre peat bog on Tullynally which threatens to spread to 'the main commercial spruce-woods to the west of the peat bog'; his fear of climate change and disease, or the sturdy young sapling giving him hope for the future, the book is never less than enthralling. Pakenham is a passionate writer, educator and entertainer, and brings both wit and wisdom to a subject of universal appeal.
Dr Lisa Cooper's The Flowers gives us the opportunity to peer into the practices and vistas of someone who works with flowers daily as a leading floral designer and artist. Through anecdote, gentle instruction and photographic essays the reader will be taken from Cooper's studio workspace, to the growers' farms - the pictorial documentation of the flower growers captures the subjects portraitised within their 'natural' working environment, surrounded by a landscape of roses, knee-deep in camellias - and then on to The Flowers displayed and arranged in the vase... For Cooper, there is no higher medium for the expression of human emotion than flowers, and her presentation of 17 floral designs also constitutes a collection of stories from her own personal 'garden of live flowers': the people - family, friends, growers, artists, gardeners and florists - who have influenced and inspired her...