by
Tacker, Tom Neal, editor.
Call Number
647.9594 GOU
Publication Date
2013
Summary
Australia is home to some of the world's best food and wine destinations, and this book will help you to discover the very best of them. Divided into regional sections, Gourmet Touring around Australia covers everything from fine-dining restaurants, breezy cafes and up-market produce stores, to farm-gate stalls, cheesemaking factories, olive groves, boutique breweries and cellar doors. For every region there are recommendations for where to stay, information on gourmet festivals and markets, and a suggested itinerary that will help you to decide where to stop, whether your gourmet tour is just for a weekend or longer. Researched and written by local travel and food writers, and with a completely new design and flexi-binding for better on-road use, this guide is the must-have companion for any foodie, wine lover or beer lover.
Format:
Regular print
Relevance:
71870.6875
by
Evans, Matthew, 1966-, author.
Call Number
641.692 EVA
Publication Date
2015
Summary
Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.
Format:
Regular print
Relevance:
41499.5547
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by
Fulton, Margaret.
Call Number
641.5 FUL
Publication Date
2004
Summary
This new edition of Margaret Fulton's cookbook is completely updated and set to reach a new generation of readers and cooks. The book contains chapters that deal with fish, poultry, meat, vegetables, soups, salads, pasta and rice, desserts and cakes. Both the beginner and the gourmet cook will find this a great kitchen guide.
Format:
Regular print
Relevance:
0.1066
by
Erlich, Rita, author.
Call Number
647.959451 ERL
Publication Date
2012
Summary
Acclaimed food writer Rita Erlich charts Melbourne's burgeoning restaurant scene during the 1980s through her fascinating collection of menus and recipes. With compelling essays spanning the decade, readers are afforded a behind-the-scenes look at some of the industry's triumphs and failures, and movers and shakers. Erlich's witty writing and expert knowledge of the restaurant scene brings the essays to life from a look at the hugely successful and prolific restaurateur Richard Frank, who founded the Restaurant and Catering Association, to a detailed account of long-running restaurant Rogalskys and the chefs and sommeliers that passed through its doors. With chapters devoted to Stephanie's (Stephanie Alexander's restaurant), Florentino (now Grossi Florentino) and Two Faces owner Hermann Schneider, this gourmet tome harks back to the city's golden era of cooking and early culinary innovation. It also includes chapters on Gowings, Onions, Clichy, Jacques Reymond, Fleurie and The Latin, as well as an interview with ex-Flower Drum owner Gilbert Lau that examines the history of Chinese restaurants in Melbourne.
Format:
Regular print
Relevance:
0.0657
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