Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks.
The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household. 'This is the Australian food I love, and I hope you find lots to love here too.'
This expert guide takes out the mystery and adds some fun into ensuring you know exactly which Australian wines to look for this coming year. Jeremy Oliver, author of the bestselling Australian Wine Annual, narrows his focus and selects the very best Australian wines: by variety, by region, and by occasion – with his favourite choices for every budget and even a few tips for cellaring.
Interweaving the hundreds of selections, Jeremy guides us through the wine-making process – further informing our choices – and ensures we know all we need to know about appreciating, handling and storing wine. He also guides us through his favourite cellars in every Australian wine-making region, making this book the ideal companion both at home and while travelling. The book is rounded out with Jeremy’s annual awards for the best available Australia wines in several price brackets.
Urban environments require specific techniques to optimise growing conditions for plants. Two leading experts in horticulture and soil science teach the reader how to grow their own food-from the ground up-in this authoritative, accessible, generously photographed guide. Grow Your Own provides simple step-by-step methods and information enabling the average city dweller to grow food plants at whatever scale their time and resources permit and no matter their location, be it suburban backyard or apartment balcony. Some of the many topics covered include creating the best environment for growing (influenced by water/temperature/light/air quality), setting up the soil; fertilisers, compost and worm farms; choosing crops (annual/perennial/heirloom/modern); propagation, planting and maintenance; pest and disease management; seed saving; rooftop spaces and vertical gardens; and integrated urban farming including bees and poultry.
'What 's the central aim' To make vegetables delicious, to make them irresistible, to come up with a whole bunch of recipes that are easy, family-friendly, and just make it that much easier to put a load of veg into your diet every single day.' Hugh Fearnley-Whittingstall
Hugh's River Cottage Veg Every Day! became the UK 's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.
In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
An 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 2018–2019 edition features fully updated information on the distinction between houses and producers and how to avoid corked, stale and lightstruck champagnes. 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, rosé and low-dosage champagnes.
Australia's Number 1 Bestselling cookbook author returns with a major TV-tie in cookbook for the modern family who love to eat, cook, celebrate and have fun together. Basics to Brilliance Kids is the latest gorgeous new book from Australia's bestselling cookbook author, Donna Hay, to accompany her new TV series of the same name which will show on Foxtel in October 2017. As a mum, Donna knows that there is nothing more enjoyable than introducing your children to the wonders of taste, food and flavours. Her new book highlights the importance of mastering the basics, celebrates fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love. Featuring over 120 fantastic, fun-filled, simple, family-friendly recipes, Basics to Brilliance Kids gives you and your kids endless ideas for birthday parties, picnics, school fairs and bake sales, family and celebration dinners, brilliant breakfasts, beach days, backyard movie nights and sleepovers.
Everyday meals can be made extraordinary with delicious. daily, an essential collection of more than 100 new recipes, each with a genius twist
.Fill your kitchen with the gorgeous aromas of simply great food and shake up your recipe repertoire with this book full of fantastic twists on your go-to favourites. With cook's tips and creative variations from the team at delicious. magazine, these tried-and-tested recipes will inspire you from breakfast to bedtime with sensational dishes to make every day of the week. Start your morning right with Chia and Oat Pancakes or a Vintage Cheddar and Zucchini Slice. Reinvented classics such as our Succulent No-Fail Roast Chicken with Chilli Brown Rice Stuffing and Oven-Baked Pork Meatballs will have family and friends asking for more. From nourishing soups, homemade gourmet pizzas and meat-free mains to Zesty Oregano and Lemon Prawns, Caramelised Pork Belly and a decadent Gaytime-inspired cake, there's plenty here for everyone to enjoy. Food is life. Make it delicious. Every single day.
All-new recipes to feed your family of four for only $50 a week
Got a hungry family to feed and no idea where to start? Tired of the same old weekday dinners and need some new ideas? Do you like sticking to a tight weekly budget?
Australia’s favourite Stay-at-Home Mum, Jody Allen, is back with this indispensable recipe book and ideal companion to her revolutionary bestseller, The $50 Weekly Shop.
Featuring easy, economical recipes the whole family will enjoy, The $50 Weekly Shop Weekday Dinners will show you how to plan ahead and prepare a range of all-new and all-delicious meals on a very tight weekly budget. Crammed full of fast, friendly dinner ideas – including tips on how to make any recipe more cheaply – this book is an essential kitchen companion for all Australian families.
Now in its 35th edition, the Gold Book, also known as Australian Wine Vintages, is an essential guide to wine. It provides detailed tasting notes of over 3,500 wines from across Australia and New Zealand in print, and over 15,000 in the related app. It provides advice on vintage quality and times to drink a wine, features a comprehensive selection of Top 100 and Gold Star Wines of the Year, includes information on past vintage wine details for those who are cellaring and/or have the chance to trade back vintages, presents a range of wineries, and is the perfect guide for exploring wine country or even your local bottle shop. Thirty-five years since its inception this book continues to take its place on the shelves of loyal wine lovers as a comprehensive and enjoyable guide, no matter what your level of wine knowledge!
For over 40 years, Gault&Millau has been recognised as a producer of unique and definitive food guides. Gault&Millau has become one of the most trusted brand names in Europe and, since 2014, has been expanding its reach within Australia.
Following the standards set by the original French guide, the 2018 Restaurant Guide focuses on what really matters: the food. Gault&Millau acknowledges the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining. Gault&Millau’s independent judges provide the reliable, unbiased reviewing that is the cornerstone of the guide.
Gault&Millau Australia adopts the 20-point and 5-hat system that is renowned in the brand’s birth country, France. This scoring system allows restaurants in the guide to measure themselves against their peers around the world. With over 700 restaurant reviews across Adelaide, Brisbane, Canberra, Hobart, Melbourne, Perth and Sydney, the 2018 Restaurant Guide is designed for savvy diners. It is a must-have companion for locals and visitors wishing to navigate Australia’s vibrant restaurant scene.
An evocative Lisbon cookbook from world-renowned Portuguese chef Nuno Mendes.
Lisbon is known as Portugal's 'City of Light', its beautiful, tiled buildings and cobbled streets illuminated by the reflections of the nearby waters. But it is also one of the great undiscovered culinary centres of Europe. Internationally renowned chef Nuno Mendes is a 'Lisboeta' (native of Lisbon) and in this groundbreaking cookbook, he invites you to experience his favourite places, and the incredible food you will discover there.
Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon. Here you will discover the secrets to the most delicious Pasteis de nata, the custard tarts for which Lisbon is so famous, and Bolas de Berlim, fluffy doughnuts stuffed with custard that are sold on the beach. For lunch you might sample some typical seafood, like squid sizzling in a pan with garlic and coriander, or grilled sardines with a roasted green pepper salad. And as night draws in, Nuno offers his recipes for rich and warming dishes like Chanfana lamb stew and Carne de porco a Portuguesa, marinated pork baked with potatoes, fermented pepper paste, black olives and parsley – which may even be followed with a cheeky prego sandwich after dinner.
These are the heart-warming, vibrant dishes of a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Nuno's portraits of Lisbon's idiosyncrasies are threaded through the pages: the hole-in-the-wall bakeries, a hidden coffee grinder known only to locals, and colourful city-wide street carnivals. With photography that deftly captures both hidden corners and luminescent vistas, this book brings to life Portugal's magnificent capital city and its fabulous cuisine.
Eat My Lunch is a thriving social enterprise whereby for every lunch ordered they give a lunch to a child in a low-decile school in Auckland, Hamilton and Wellington. Every day volunteers also come in to help make the lunches for the kids early in the morning.
Developed by renowned chef Michael Meredith the recipes are delicious, and include dinners as well as salads, wraps, sandwiches, soups, main meals, sweet treats and essentials. They are family friendly and easy to make.
Food for Good includes heart-warming images of children and volunteers, and the back story of Eat My Lunch. Packed full of lovely recipes. this book reflects the warm, positive, can-do spirit of Eat My Lunch and it's a practical must-have for every kitchen.
The ultimate celebration of Australia and the food we love to eat from 100 of our finest cooks, chefs, bakers and local heroes.
This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat from 100 of Australia's finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine.
One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours.
With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic.
If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we?
More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts.
Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more.
All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo BotturaBread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, Rene Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adria and Virgilio Martinez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
Includes pull-out beer matsBrewDog's first beer book is a brilliant intro to the world of craft beer. It includes a look at what makes craft beer great and how it's made, explains how to understand different beer styles, how to cook with beer and match beers and food, right through to how to brew your own at home. It's not just about BrewDog's beers either - plenty of other excellent breweries and their beers from around the world are featured. This book is both a window into the BrewDog world and a repository of essential craft beer information.
Designed in the highly individual style of the brand, the book also includes quirky features such as spaces to place your drop of beer once you've ticked a particular beer off your 'to-drink' list and pull-out beer mats.
Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy. It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease. -Financial TimesChef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.
At once simple and complex, comforting yet sophisticated, with its myriad types of texture and taste, cheese is a dream ingredient for a chef. And in the passionate, skilled hands of a master, it forms the cornerstone of not only some of the greatest but some of the most delicious dishes in the world. In Cheese, Michel Roux guides us expertly through classic recipes and techniques. He offers a multitude of inventive ways to cook with cheese from all over the world, from everyday staples to artisan cheeses. Celebrating not only French cuisine, Cheese offers recipes from various world regions. Delectable melt-in-the-mouth cheese straws, Normandy onion soup, fresh Greek salad, lobster gratin, pheasant with gorgonzola polenta, the perfect souffle, orange cheesecake... from cow's milk, to goat's and ewe's, hard cheeses and soft, all benefit from Michel's unique touch and huge respect for his ingredients. Authoritative, accessible and utterly inspiring, Cheese is the definitive book on the subject and an essential guide for home cooks and chefs alike.
127 dinners that take 30 minutes or less to prepare.
Yummy: This cookbook is packed with modern classics you'll love cooking for your friensd and family. And that they'll love eating.
Easy: All the recipes rely on everyday ingredients; staples that you already have in your fridge, freezer or pantry.
Quick: All dishes can be prepared in 30 minutes or less.
'I love baking so much I've been known to park myself in front of the oven to watch a cake cook, like television.'Poh first fell in love with food by learning to bake as a nine year old - she remembers vividly her mum showing her the art of folding flour into her first sponge cake 'just like so' and the skill in lining a tin meticulously. Now, years after Poh's meteoric rise to fame through MasterChef, and hosting her own television shows, Poh's Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women's Association. Here, she shares recipes for 100 of her favourite baked delights.
So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
Rome is an open air museum; a modern-day marvel of a city that has seen centuries of emperors, popes, movements, triumphs and tragedies. A city where the present and past sit side-by-side and interact in a beautiful, yet sometimes complex, kind of way. Rome begs to be uncovered at every turn. Through quirky local stories and glorious pictures, I Heart Rome takes you on an inspiring journey through the Rome that tourists rarely get to see.
In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events, are reflected in the food culture of the eternal city today. And given the passionate nature of Romans as a people, it's no wonder that dining is taken so seriously. From carbonara recipes to artichoke frying techniques, just about everything food related is up for - and causes much - debate in Rome. You, too, will heart Rome after delving into this book.
The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables.
With stunning full-colour photography throughout, the book is broken down by style of vegetable - roots, brassicas, seeds & pods, bulbs, fruits and leafy greens - so you can always find the perfect recipe for your beautiful produce. With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.
200 delicious feel-good recipes (all free from wheat, dairy and refined sugar), complete with detox plans that are tailored to your needs.
Lily Simpson runs the Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers - including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food.
Inside this book are 200 of Lily's exquisite recipes - brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined-sugar-free, you'll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats.
But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that's losing weight, gaining energy, getting clearer skin - or just having a weekend detox after a few days of indulgence.
Eat your way to glowing health with this smart new guide to daily wellbeing.
In Oysters: A Global History, Carolyn Tillie delves into the culinary, artistic, sexual, historical, and scientific history of the humble bivalve. Since the dawn of time oysters have inhabited the earth. Naturally high in essential vitamins and minerals, they are one of the oldest known and most widely enjoyed foods consumed by humans. Varying in size from as small as a grape to as large as a dinner plate, the oyster has driven countries towards discovery and exploration. It has been the food of the rich and the sustenance of the poor. Renowned for its supposed aphrodisiac quality, it has inspired writers, poets, painters, and lovers. Throughout history, it has also contributed to the spread of diseases such as typhoid and cholera. Follow the story from the prehistoric up to the present day, discovering how the oyster became the food of both paupers and kings, contributed to the building of empires and the demise of ecosystems, and why it may be the creature to help save the world's dying coastal shorelines and reefs.
Herring: A Global History looks at the environmental, historical, political, cultural, and culinary background of this highly prolific and easily caught fish. For such a small fish, the herring has played an enormous role in history. Since the Middle Ages battles have been waged for it; international economic alliances have formed over it; a number of major cities owe their initial prosperities and structural foundations to it. Unquestionably, political powers have risen and fallen with the herring's own rise and fall in population. Herring: A Global History will appeal to food lovers, history buffs, and anyone who has ever eaten British kippers, German Bismarcks, Dutch matjes, or Jewish chopped herring.
Gardening writer Ursula Buchan has combined forces with garden photographer Andrew Lawson to explore the English garden and capture its richness and diversity. Focusing on gardens that are open to visitors, she explains the historical trends and the work of garden makers of the past that have shaped the English gardens we see today.
With a wealth of outstanding examples, illustrated with 350 photographs, she describes many garden styles - formality, the landscape tradition, the Arts and Crafts style, the cottage garden and recent phenomena such as New Naturalism.
Colour, water, ornament and foreign influences are among the themes she considers, as well as such defining characteristics as the very English urge to grow flowers and the nation's love of roses.
Beginning with Filoli, the century-old, forward-looking estate situated just south of San Francisco, and closing with The Park, the first public garden ever created in Las Vegas, John Hill takes readers on a worldwide tour, one per year, of beautiful, inspiring, creatively designed, and historically significant landscapes. From the leafy promenades along the Ljubljanica River in Slovenia and the lush, tropical gardens at Lunuganga in Sri Lanka, to the Peace Memorial Park in Japan and the Vietnam Veterans Memorial in Washington, D.C., each of these public sites is currently accessible-a fact that makes this grouping a superb must-see list for landscape enthusiasts. Double-page spreads feature color images paired with Hill's insightful texts. An introductory essay lays out Hill's selection criteria and an overview of major landscape design innovations and trends from 1917 to 2016. Fans of landscape design will treasure this compendium and students in the field will come away with a greater understanding of how and why the creation of outdoor public spaces has evolved over time.
Gardens have always occupied a special place in Melbourne's communal heart. We are known for our vast, meandering Botanic Gardens and our generous green city spaces. We are also known for our tree-lined streets, which give tantalising glimpses of beautiful houses behind high fences. This book takes us behind these fences and into the very heart of these oh-so-private gardens. Every garden in this book has its own atmosphere and soul - largely reflecting the passions of the person who has created or maintains it. There are vegetable gardens, clivia walks, ancient English oak trees, rose gardens, rambling exotic courtyards, city rooftop wonderlands and bold stepped garden beds. Many of these gardeners and home owners see themselves merely as the custodians of these treasured spaces, as they generously share their gardening experiences with the reader. This is a celebration of gardens new and old, small-scale and enormous - all grand in their horticultural ambitions and inspiration.