Edited by Myffy Rigby, The SMH Good Food Guide 2017 showcases the best places to eat in Sydney, and throughout regional NSW...For over 30 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour NSW to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.
Thoroughly researched and beautifully designed, The Produce Book showcases the most pregressive and respected producers at the heart of Australia's vibrant food industry.
With stunning commissioned photography, illustrations, maps and sourcing notes, this timely guide is a must-have tool for anyone interested sourcing the best ingredients Australia has to offer - from cheese and meat to heirloom vegetables, seafood, specialty ingredients and much more.
Interviews with leading chefs and food heroes accompany 100 profiles on the most important artisanal growers and producers on the land today.
Building upon years of research into the artisanal food sector The Produce Book features the best small food enterprises the country has to offer. From the saffron fields of southeast Tasmania to Gubinge plabtations near Broome, this guide will tell the stories of the people growing and producing the most interesting and unique food products with integrity and sustainability in mind. Designed for the kitchen shelf or the coffee table, The Produce Book is the only produce companion required for any chef, retailer, restaurateur, cook, or serious culinary tourist.
When Hetty McKinnon uprooted her beloved Arthur Street Kitchen from Sydney's Surry Hills and relocated to Brooklyn, NYC, she left behind legions of devoted fans. These fans found solace in Community, Hetty's immensely popular cookbook showcasing the delicious, seasonal salads so adored by her customers. Now Hetty is back, with a second cookbook that is equally sure to delight and inspire. Neighbourhood takes its cues from Community and ventures a little bit further. These salad and sweets recipes are inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration.
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Francois Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.
The definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.
The French way is the petite treat: two delicious bites--just a taste--of a madeleine, sable, petit four, nougat, caramel, or other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets, you can taste more than one, or have a dessert-tasting party to try them all. And try them you must: with flavors like Earl Grey, lavender, cassis, cardamom, apple-yuzu, and more, it will be impossible to choose just one. Classic French techniques explain each recipe from start to finish. Go ahead, have dessert first.
Salads are fresh, healthy and delicious - and infinitely adaptable. Katie and Giancarlo show how salads are perfect for any time of day and occasion - Watermelon, Feta and Mint for a refreshing breakfast, meat, fish and vegetable-based mains for a complete meal plus recipes for starters and side salads where salad plays a supporting role. They even cover sweet salads such as Roast Black Fruit Salad or Raspberries and Redcurrants with Whipped Ricotta for a healthier alternative to an indulgent dessert. Featuring recipes from around the world you can enjoy Vietnamese Roasted Duck with Five-Spice Fruit Salad or a spicy Mexican Beef Salad, sample Mediterranean flavours with Courgette and Courgette Flower Carpaccio and Greek Lemon Chicken or savour Middle Eastern classics such as Fattoush and Tabbouleh. With a selection of essential dressings to compliment any salad this mouthwatering collection of inspirational recipes will ensure you'll never be stuck with a limp leaf of iceberg lettuce again.
Award-winning recipes from Irish home cooks, as well as useful tips and tricks for the kitchen With millions of people worldwide of Irish descent, there is no better way to connect to your heritage than through the tradition of home-cooking. The Best of Irish Home Cooking Cookbook is the ultimate guide to bringing a taste of the Emerald Isle home; from comforting soups and stews to crowd-pleasing pub grub, Ireland has always been a nation that prides itself on enjoying good banter with family and friends over a hearty meal. Start off with a full Irish breakfast to really set yourself up for the day, or opt for a luxurious twist on eggs Benedict that takes advantage of world-renowned Irish smoked salmon. Hearty dinner options range from traditional bacon and cabbage and shepherd's pie to the favourites in Irish kitchens of today, like spaghetti Bolognese and chicken tikka masala. Finish off with baked goodies like wholesome brown bread or Granny's apple tart, all best with a good cup of tea!
Curate Surprising and Delicious Cheese Boards at Home Tired of the same-old cheese plate? So were fromager Brian Keyser and pastry chef Leigh Friend when they set out to change the cheese game at New York City's Casellula Cheese & Wine Cafe - and change it they did. Now they're sharing their secrets in this insider's guide to the wide, wondrous world of cheese, and the condiments that bring it to the next level. With seventy recipes for accompaniments - from spicy fruit chutneys to whole grain mustards and nut brittles - and dozens of unexpected pairings, Composing the Cheese Plate will help you create a one-of-a-kind cheese course every time!
The evening, when time and patience are at their shortest, can be the worst part of the day to throw a meal together. And then there are the unexpected mouths to feed: a friend with a new baby, an elderly family member, a couple of uninvited ravenous teenagers...Enter the Dinner Ladies, the fearsomely organised duo bringing delicious peace to busy households. They are the mistresses of stocked-up fridges and freezers thanks to a wide-ranging repertoire of nourishing, reliable make-ahead meals...Family-friendly favourites dominate: there are spiced slow-cooked lamb shanks; warming curries; veggie-focused 'thinner dinners'; and easy desserts that may not make it as far as the table, such as apricot, raspberry and coconut crumble or chocolate mint honey pots... Welcome the Dinner Ladies to your kitchen and reclaim your evenings...
If you eat food, you need this book! Sophie Manolas is a straight-talking, down-to-earth clinical nutritionist who is passionate about showing people how they can eat their way to being the greatest, healthiest version of themselves. In The Essential Edible Pharmacy she takes over 60 of the most commonly available nutrient-dense foods (covering everything from leafy greens to root vegetables and legumes, from herbs and spices to fruits, nuts and seeds), and with great warmth, enthusiasm and knowledge explains exactly why each of these foods is so good for you.
This is then followed with a simple and delicious recipe for each ingredient that will entice even the fussiest tastebuds. Over 60 simple yet mouth-wateringly delicious recipes are included, such as Wholesome Lentil Dahl; Chicken, Mushroom and Ginger Hot Pot; Spinach, Sweet Potato and Quinoa Burgers; Decadent Brazil Nut Truffles; Baked Apples with Macadamia Crumble; and Salted Coconut and Strawberry Semifreddo.
Fully illustrated throughout with gorgeous photographs of fresh produce and flavoursome recipes, this is a practical and beautiful reference book that will both entertain and educate. Supercharge your health and tingle your taste buds into life with The Essential Edible Pharmacy.
The quintessential tastes of Indonesia are rich yet subtle, complex yet elegant. Each region of Indonesia is home to a distinctive cuisine, many of which trace back to the marvelous, abundant history of these islands. In this great nation, food is about creating a harmonious melange of diverse flavours, passions, beliefs, and traditions.
Flavours of Indonesia is a beautifully illustrated Indonesian cookbook, culinary guide and cultural exploration that introduces readers to the specialties and characteristics of the world's largest archipelago. Celebrated chef and Indonesian TV personality William Wongso takes you on a journey through Indonesia, retracing the religious, architectural, and culinary history of Java as seen through the island's royal cuisine.
For many years we have been led to believe that the best way to lose weight is just to 'eat less and exercise more'. However, for many women, this just does not work and, in fact, can actually restrict weight loss and facilitate weight gain. Worse than this is the damage it can do to women's hormonal health in the long term; creating thyroid issues, metabolic syndrome, pre-diabetes, heart conditions and menstrual disruption. Not to mention that it can affect mood and be a precursor for depression!
Registered dietician and trainer Kate Callaghan understands this all too well. For years she exercised for two hours a day and ate less than 1200 calories. She looked like a bundle of muscle with 13% body fat and a sixpack, but she lost her period, developed osteoporitic bones and discovered she was infertile. As a fitness professional, she was horrified by what she had done to herself. So she set about reconstructing her health, a process she explains in The Holistic Nutritionist for the benefit of other women. Kate writes: 'Are you a WO-MAN? Yes? Then you need this book!
Holistic Nutrition is written for women like me who find themselves up the hormonal creek without a paddle after years of over-exercising and under-eating, and being an absolute stress-head.
'I wrote this book for the women who might have been following a Paleo-style diet, which is working great for Joe-next-door, but it seemed to make them fatter and more tired. I wrote it for the women who have been told that they will be unable to fall pregnant naturally, will need fertility treatment and have been offered no alternatives. I wrote it for the women who need to lose weight and are advised, 'Just eat less and exercise more', even though they have been doing that to no avail for the past umpteen years. I wrote it for the women who are sick and tired of being told that their hormones-gone-bad symptoms are 'just-a-fact-of-being-a-lady-and-acceptit- or-take-a-pill'.
In a very down-to-earth and conversational manner, Kate completely dymystifies the science behind female hormones and how they are affected by diet, exercise and stress. She explains why low-carb diets do not help women achieve optimum health and can in fact cause serious health issues. Using her years of industry experience and training in dietetics, as well as the latest in scientific research, Kate outlines the ways in women can help nourish their bodies to not only look good, but feel confident and beautiful in their own skin. Kate covers vital points for women of all ages and lifestyles, from the athletes to the new mums, from the hard-charging cross-fitters to those just wanting to sleep better and have more energy.
One of the world's great authorities on wine, Hugh Johnson has been writing on the subject (among others) for almost six decades. This selection chronicles his personal take on developments that have revolutionised the industry for half a century and more. Johnson's prose describes as no one else can the endlessly fascinating characters and landscapes of the wine world. He tells of setting sail with sybarites and braving the perfect storm, he debates at length the Pleasure Principle, lip-smacks through decadent dinners, teaches and learns in Tokyo and files breathless dispatches from Beijing. He bids a poignant farewell to the loveliest vintages, decries peremptory judgement and urges the Slow Food philosophy; falls in love (again), this time with Tokaji, tells warm winter tales through a vintage port and sets out a summer picnic at the source of the Seine - all the while dryly annotating the scribbles of his younger self with contemporary marginal hindsights. This thoughtful, illuminating collection will delight not only lovers of wine, food, history and travel but also anyone who enjoys the intoxicating power of words.
This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research. None of the material here appears in any of her other nine books. The emphasis throughout is on the practical aspects of cooking and eating, and the book contains over 150 recipes. These stem from many different countries, but they all have Elizabeth David's unmistakable personal touch - a Mediterranean tomato consomme or a typically English raspberry ice cream. Little-known articles on her many and varied likes and dislikes complete a unique picture of what for so long made her the most influential cookery writer in the English language.Her work is always immensely readable, elegant and witty, and she has a wonderful ability to share her sense of season and place, her passionate interest in food, its history, its myriad styles and its role in society. There is much here to enjoy both for dedicated Elizabeth David fans and for those who are new to her writing.
Bacon - that perennial favourite, known even to sway hardened vegetarians - is the star of this little piggy book. Sure, we all like to add a slice or two of crispy bacon to our weekend breakfasts and brunches - but this is only a tiny part of the bigger porcine picture. Here you'll find 40 easily achievable recipes - all photographed - that take bacon from the breakfast table and into all types of dishes. From piggy snacks, including bacon popcorn, maple bacon strips you can munch on like jerky and bacon-beer nuts, to heartier main dishes like bacon meatballs, pasta sauces and bacon-wrapped everything, The Little Bacon Cookbook has the day covered. Did we mention dessert too? You'll also find bacon and egg ice-cream and baked goods with caramelized bacon bits. It's time to pig out because everything is better with bacon!
No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
Neil Perry's love of Chinese food u first eating it, and then cooking it u goes back to his earliest memories. Since then, he has dedicated himself to mastering its unique balance of flavours and textures, culminating in the Spice Temple journey. Here, in seductive and sultry surroundings, diners experience fiery heat, silken coolness and numbing spice. From signature pickles that fire up the appetite to classic yum cha dumplings, three-shot chicken, and flathead drowned in heaven-facing chillies and Sichuan peppercorns, these are the authentic tastes of regional China.
Food. It fuels our body and nourishes our soul. Shared, it fosters a mysterious sense of intimacy, even among strangers. Universal, it remains unique to each country, an essential element of the cultural heritage that links present and past through traditions and memories. A single bite can transport us both round the world and back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 30 well-known international personalities have chosen to share their favorite local food recipes to give life to their personal connection with this beautiful Mediterranean country and shed light on its multifaceted appeal. Their stories and recipes, illustrated by stunning photos, will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture. We trust that you will become as enamored of the country and its people as they are! This volume represents a collaborative effort of young, passionate men and women dedicated to making a difference in the lives of struggling Greeks.Through their NGO BOROUME, Greece's largest food rescue organization, they have provided more than 4. 5 million meals in the four years since its founding.
Though the word 'vegetarianism' was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against - sometimes tortured, even killed - for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencer's comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencer's research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day.
A cup of tea is an everyday pleasure for people the world over. And increasingly there is a dizzying array of teas to choose from - from robust black tea to elegant green tea and everything in between. In fact every tea has a fascinating story to tell about the place in which it grew - from soil, climate and altitude to the choices its producers made in processing it. Then there are the myriad ways in which that tea can be prepared for your daily cup. Tea mixologist Krisi Smith sets out what you need to know to appreciate teas of all descriptions - from harvesting and processing methods for different varieties to how to make the perfect cup. The world's key tea-growing regions and their best products are identified and their taste profiles explained - from China, Taiwan, Japan, India and Sri Lanka to Nepal, Vietnam and East Africa. The world of tea is fast-moving and Krisi also includes info on everything from blending teas to your own taste and some innovative recipes, to health benefits and the perfect kit to make your brew truly delicious.
Learn to both cook and eat clean with fresh fruit and vegetables, wholesome meats, and guilt-free desserts.
Cooking without gluten, dairy products, and white sugar is not only easy; the results are also dizzyingly delicious. Clean cooking is a growing trend even among people who aren’t allergic to gluten, dairy products, or white sugar, and it boasts the benefits of slimming you down, giving you more energy, packing your body with nutrients, and making you feel healthier.
This gorgeously photographed and styled cookbook embodies the gastronomical mantra of clean cooking and eating, featuring Elisabeth Johansson’s wonderfully fresh smoothies and juices; alternative breakfasts and snacks; new ways of baking bread; hearty vegetarian, seafood, and meaty meals; and sweet offerings that you can enjoy without a guilty conscience. Johansson offers more than 100 recipes for whole meals down to individual sauces and dressings:
*Kombucha “sangria” and blueberry smoothie with coconut
*Gluten-free hamburgers and "zero-waist" steaks
*Carrot, parsnip, and zucchini "spaghetti" with king crab over green curry
*Carnitas, guacamole, and mango salsa
*Gluten-free scones with fig jam and “raw food” brownies
*And many more!
Packed with raw superfoods, an abundance of vegetables, and wholesome meat and seafood products, Clean Cooking will show you how to cook, eat, and feel healthy - while enjoying the entire ride there.
Bees are our most important pollinators and they are in decline the world over. They love to live in urban environments, where it's a short flight path from one type of plant to the next. But conventional gardens that favour lawns and pesticides over flowers and edible plants are scaring the good bugs away...The Bee Friendly Garden is a guide for all gardeners great and small to encouraging bees and other good bugs to your green space...Includes: - How bees forage and why your garden needs them - A comprehensive plant guide to bee friendly plants - Simple changes anybody can make - Ideas for gardens of all sizes - Natural pest control and companion planting advice
The ultimate gift for gardeners and art-lovers, featuring 300 of the most beautiful and pioneering botanical images ever Following in the footsteps of the international bestseller Map: Exploring the World, this fresh and visually stunning survey celebrates the extraordinary beauty and diversity of plants. It combines photographs and cutting-edge micrograph scans with watercolours, drawings, and prints to bring this universally popular and captivating subject vividly to life. Carefully selected by an international panel of experts and arranged in a uniquely structured sequence to highlight thought-provoking contrasts and similarities, this stunning compilation of botanically themed images includes iconic work by celebrated artists, photographers, scientists, and botanical illustrators, as well as rare and previously unpublished images.
Encyclopedic in scope, The Complete Book of Vegetables, Herbs & Fruit in Australia is the definitive sourcebook for growing, harvesting and cooking your own fresh produce at home.
Featuring over 100 different herbs, 70 vegetables and 100 fruits, this magnificent guide will help, encourage and inpsire novices and experienced gardeners alike. The coverage is phenomenal - from growing tomatoes throughout the year, to the great variety of potatoes you can grow in your own backyard, and ther herbs that can be grown in even the smallest of spaces.
Written with Australian consultants for Australian conditions with lavish illustrations and information that is easy to read and find, every gardener can discover the origins of plants, how they were named, their medicinal, cosmetic and culinary uses, and most importantly, how to cultivate the right plant to ensure a bumper crop. This is a real must-have for every gardener or cook.
Throughout history, great gardeners have risen from all walks of life. Some have been aristocratic amateur gardeners, others professional designers with an international practice. Some have come to garden-making from sculpture or painting; some have been hands-on nurserymen or botanists. What they all have in common is the ability to take an idea and develop it to meet the needs and aesthetics of their times.
The book is organized into four thematic sections. Gardens of Ideas moves from the politically allusive gardens of eighteenth-century England to Charles Jencks’s Scottish garden inspired by twenty-first-century cosmography. Gardens of Straight Lines explores the lives of the great formalist gardeners, from Le Nôtre at Versailles to the rational English minimalism of contemporary designer Christopher Bradley-Hole. Gardens of Curves opens with that great exponent of the English landscape garden, “Capability” Brown, and moves on to the extraordinary Brazilian designer Roberto Burle Marx. Finally, Gardens of Plantsmanship arcs from the father of naturalistic planting, William Robinson, to the sweeping prairie-style of Piet Oudolf.
With images of gardens as they were originally seen, together with portraits of their makers and an outstanding text by the award-winning gardens writer for The Times, this book will appeal to garden lovers everywhere.
This remarkable book reveals the history of the rose through the tale of 40 of the most popular and interesting species and hybrids. Arranged chronologically in the order in which a particular rose arrived in European gardens, the book also covers the history of the layout of rose gardens, discusses the various myths that have grown up about the history and introduction of roses and the confusion over the identity of roses in the Renaissance and looks at the role that roses play in the language of flowers . Each chapter features expert text by Brent Elliott, Historian at the RHS, and extracts from texts to be found in the Lindley Library. Each of the 40 roses is illustrated with extraordinarily beautiful images from the library and accompanied by a beautifully reproduced print of the flower which can be framed, allowing the reader to truly appreciate these magnificent plants.