Lotus Asian Flavours

Teage Ezard, Hardie Grant Books, 2006
(www.hardiegrant.com.au)

Sometimes you could almost eat the cookbook, it looks so lovely. Teage Ezard’s recent book is like that. Yet, open the covers and inside the serenely beautiful photography continues, illustrating recipes that appear comfortingly approachable.

Despite Ezard’s serious cred gathered from years of experience in restaurants in Australia and overseas, his recipes are set out clearly and explained with clarity. Several pages at the end of the book further explain ‘special ingredients and kitchen equipment’.

Most recipes serve six – ideal for entertaining – so expect to be serving up dishes such as char su quail with mandarin pancakes and fried whole snapper with chilli jam and coconut cream at your next dinner party, then following them up with caramelised banana and cardamom custards.