Call Number
WAIARC 926 CHE
Publication Date
2024 2023 2022 2021 2020
Format:
Books
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0.0910
by
William Angliss Institute.
Call Number
WAIARC 378.945 GRE
Publication Date
2024 2023 2022 2021 2020
Format:
Other
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77630.7344
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by
Rigby, Myffy, editor.
Call Number
ARC 647.9594 GOO
Publication Date
2017
Summary
In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term hatted has become part of the Australian lexicon.
Format:
Books
Relevance:
0.0657
by
Greenwood, Helen, editor.
Call Number
641.5994 GRE
Publication Date
2017 2015
Summary
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.
Format:
Books
Relevance:
0.0811
by
Grundy, Roslyn, editor.
Call Number
ARC 647.959451 AGE
Publication Date
2016
Summary
Exciting news for Victoria's lovers of great food as the gourmet bible publishes its 37th edition. The Age Good Food Guide 2017 showcase the best places to eat in Melbourne, and throughout regional Victoria...For 36 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour Victoria 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.
Format:
Books
Relevance:
0.0707
by
Jones, Meaghan, editor.
Call Number
641.5 WIL
Publication Date
2015
Format:
Books
Relevance:
37297.5117
by
Soyer, Alexis, 1809-1858.
Call Number
ARC 355.81 SOY
Publication Date
2011
Format:
Books
Relevance:
0.0663
by
Grimes, Lulu.
Call Number
641.5945 ITA
Publication Date
2010
Summary
Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Format:
Books
Relevance:
0.1021
by
Margaret River Wine Industry Association
Call Number
ARC 641.5099412 MAR
Publication Date
2010
Summary
Favourite recipes from the chefs of some of Margaret River's diverse wineries.
Format:
Books
Relevance:
0.1213
by
Malouf, Greg.
Call Number
641.5955 MAL
Publication Date
2010
Summary
Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
Format:
Books
Relevance:
44826.0273
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2010
Summary
Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress and commanded him to create six fantastical feasts.
Format:
Books
Relevance:
0.0811
by
Farrow, Joanna.
Call Number
641.5 FAR
Publication Date
2009
Summary
"Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be sure to dazzle friends and family with your gastronomic prowess."--BOOK JACKET.
Format:
Books
Relevance:
0.0722
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