Stephanie Alexander has been a pioneer in championing the quality and diversity of Australian food and local producers. Her enthusiasm is all-pervading and infectious and, through her writing and teaching, she has influenced the food habits of a generation. Here is a fascinating look back at the beginnings of that influence, with the long-awaited reissue of her first book.
In Stephanie's Menus for Food Lovers Stephanie writes about her life and about what went on behind the scenes at her renowned restaurant, Stephanie's. Twenty of her favourite menus are presented in her now-distinctive style, mingling anecdotes with precise and clear instruction. For this edition she has added illuminating comments and reflections throughout the text, and Simon Griffiths has contributed stunning photographs.
For a new generation of cooks at home, in training colleges and in restaurants and hotels, this is an inspiring, enlightening reflection of how we were, by our most outstanding food writer.
From the roots of the idea for her exceptional farm through to dreams of a future abundant ‘wilderness’, Boon Luck Farm charts Palisa Anderson’s never-ending journey to reconnect with nature, raises questions of consumption and the roles that we (often unwittingly) play in today’s broken food systems, as well as laying down a vision for a very different kind of existence – one where we embrace the prodigious abundance of the land around us and connect to the produce that grows in its soil in a far kinder, deeper and more meaningful way. Inspirational is a word that gets bandied around a lot these days, but in this case we reckon it’s entirely warranted. If you’ve bought a copy of this little book, it’s time to get very excited. If you haven’t, there’s wisdom here that you just won’t want to leave hanging on the tree. Come, take a bite.
Ben Devlin & Yen Trinh
Located in the coastal town of Pottsville in the Northern Rivers region of New South Wales Pipit opened its doors back last Autumn and has been quietly flooring both locals and visitors ever since. The realization of a dream for award-winning chef Ben Devlin and partner Yen Trinh, the food here is simply sensational, often deceptively straightforward but ALWAYS mesmerizingly seasonal – the perfect showcase for the area’s exceptional produce.
In this intriguing little book, Pipit’s tale is told over 8 seasons (no, not 4, read it and you’ll understand!) with menus, diary entries and recipes combining to weave a wondrous web of produce, people and place. This is somewhere time is caught, pickled, preserved and plated, where sustainable seafood is served simply, straight from the sea and where – clichéd though it may sound – life really does just taste, and feel, that little bit better. Who wouldn’t want a piece of that?
TACOS Y LIQUOR: EPISODE 2
Story-telling supremo Aaron Turner is BACK! Having previously left our chef-protagonist for dead in the backstreets of Mexico, we find him returning to US soil, loading up on the gas and tearing down the highway on the mother of all road trips to… Graceland (yup, that’s right, Graceland, Memphis, Tennessee). Why Graceland? What’ll our hero find when he gets there? And what exactly is the deal with that dodgy looking – and all-too-familiar – travelling companion of his? We sure as hell don’t know (and plan on leaving the telling to someone who does). We can promise you one thing, though… this ride’s gonna be as wild as all get out.
Jo Gamvros,_ Matt McConnell
Like the stalwart bar of the same name,Eat at the Bar makes readers feel at once at home and familiar _ even if they have not ever ventured to Bar Lourinha, beloved for its food, booze, collectors' feel and old-fashioned hospitality. It is first a cookbook, sharing 55 recipes inspired by local farmers, providores, fishmongers and suppliers, and underpinned by the flavours author Matt McConnell continues to cook with today: garlic, pimento, salt and the best olive oil. The line-up is a best of the best from more than 10 years of Matt's respected repertoire of tapas and raciones.
The book is also more than recipes: it is part travelogue too, sharing anecdotes, narrative and stunning photography from the authors' adventures in Spain, Portugal and Europe over many years _ experiences that inspired the idea and philosophy of the now decade-old space they have created in their hometown of Melbourne.
"An Omelette and a Glass of Wine", offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including "The Spectator", "Gourmet" magazine, "Vogue", and "The Sunday Times". This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen.Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved and the delicious meals she enjoyed. Some of the best essays are those about others who wrote about food such as Norman Douglas and Mrs Beeton. She writes so vividly that we can see, taste and even smell the dishes she describes.Many of these pieces, such as "I'll Be with You in the Squeezing of a Lemon", from 1969 - about cooking with lemons - barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it. Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip. Articles, book reviews and travel pieces, they will be new to many of her readers and a delight to all for their highly personal flavor.Jane Grigson praised it for including all the dishes most closely associated with her, Spiced Beef, Salted Welsh Duck and Syllabub. Her many admirers will cherish this new hardback edition for its 320 high quality pages casually interspersed with charming black and white illustrations and some photographs. It is a book sure to appeal to the 'Elizabeth David' book collector and readers coming to know Ms. David for the first time will marvel at her wisdom and grace.
JUAN MARI ARZAK
Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adria and Pierre Gagnaire. 'What we eat, how we eat, is in our culture,' says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.' Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adria, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant.Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak's kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food. Colour illustrations