Australian Regional Food – The Best Chef's Recipes
Paperback |2006 | New Holland Publishers (Australia) |
Travel – Miscellanea – Curiosities and wonders | ISBN 1 74110 394 0 | $29.95
We are delighted to bring you recipes, ranging from some of the top chefs in the land to small companies producing unusual food.
From the passion and experience of writing her best selling Australian Regional Food Guide, Sally Hammond asked a variety of chefs to put together their favourite recipes bursting with the richness and variety of Australian cuisine.
All the recipes come from people who make their living creating Australian food – café and restaurant chefs, cheese-makers, bakers, chutney bottlers, wine makers and olive farmers.
Create your own Tasmanian Venison Carpaccio or Steamed Rock Oysters with Kaffir lime and Tamarind from Byron Bay. Over 30 regions in Australia are represented. These recipes will not only make your mouth water, they will send you to the kitchen to try them for yourself.
VISIT THE AUSTRALIAN REGIONAL FOOD GUIDE WEBSITE
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Reviews:
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"A delightful culinary sojourn." Pittwater Life, April 2006
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"The cookbook features a host of simple tasty recipes to try at home courtesy of a variety of chefs from cafes and restaurants across Australia." NW 10/4/06
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"The excellent quality of the photography throughout this new release book distracts you momentarily at first from the depth and breadth of the cookbook’s recipe and culinary content. It’s as if you could just get your knife and fork and reach out into the photos of the dishes and have a taste of them!
Now after you stop salivating for a moment, it’s over to Sally Hammond who has produced this impressive work that showcases the fine regional cuisine that exists in modern Australia as well as crediting the outstanding produce that is being used by our top chefs to craft benchmark dishes that stylistically represents the diversity that is Australian food culture today and in particular its locality.
What Sally Hammond does here is takes us on a Cooks tour (pardon the pun) all over Australia to elicit some of her favourite chefs own specialties whilst also introducing and using their regionally renowned produce.
The book is split into sections that allow superb dishes to be crafted from dawn to suppertime ranging from breakfasts, entrees, salads, soups, main courses, desserts, cakes etc whilst traversing some fantastic Australian countryside in the process.
Clear and easy to follow, you will be serving up that veritable Australian feast in no time, guided by some of the country’s finest chefs. So what are my favourites? Well, I’m glad you asked.
Might I suggest Beetroot and Feta Risotto from Richard Hopper of Pettavel Winery and Restaurant in Waurn Ponds in Victoria; Fromagebelle and Spinach Cannelloni by Kate Woodward of Hunter Belle Cheese in Muswellbrook, NSW; Light Curry Spiced Coral Trout with Watermelon Salsa and Crispy Seaweed by Sheldon Wearne of 2 Fish Restaurant in Port Douglas Queensland; Leek and Potato Gratin by Jerome Tremoulet from Penfolds Magill Restaurant in Magill South Australia; Smoked Salmon with Kervella Goat Cheese from Gabrielle Kervella in Gidgegannup in Western Australia or Honey and Lavender Cream Dessert from Jill Allanson of Lyndoch Lavender Farm and Café in South Australia - at least to start with.
This most excellent guide to local cuisine and Australian regional food guide showcases what some of our best chefs have to offer and what a great country we live in, and it’ll save you a trip around the country for now at least!"
- Paul Ippolito – www.webwombat.com.au
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Sally Hammond has created the ultimate in Australian cookbooks – combining travel and food. It is a follow on from her best selling title “Australian Regional Food Guide”. Sally, a respected food and travel writer, has taken to the road and collated a book of Australia’s best recipe ideas from our top chefs who are currently earning a living in restaurants and cafes. Best of all, recipe ideas come from all regions across our great land.
Further, she has incorporated food and information about companies that produce unusual products. This book is a celebration of those people who make a living from creating Australian foods.
Indulge yourself on a journey around Australia and get to know our chutney bottling, olive growing and cheese making industries – and those who are producing world class products.
Mouth watering recipes and stunning photography is what AUSTRALIAN REGIONAL FOOD – THE BEST CHEF RECIPES is all about.
Food and Wine Trails
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