by
Dobson, Ross, 1965-, author.
Call Number
641.5994 DOB
Publication Date
2021
Summary
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
Format:
Regular print
Relevance:
0.0772
Call Number
641.5994 TWO
Publication Date
2019
Summary
This book is about food, community and bringing people together around the table to eat and talk. It includes essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally - paintings by artist Zoe Young, and more than 60 recipes by leading Australian and international chefs for simple nutritious family meals and celebratory feasts. From an organic soup kitchen in Kings Cross, social enterprise Two Good has expanded to sell restaurant quality salads and soups designed by some of Australia's leading chefs, delivered in distinctive glass jars. With every meal sold another is donated to a woman in a safe house. Two Good also provides training and employment pathways for domestic violence survivors. Recipes by Neil Perry, Maggie Beer, Ben Shewry, Nigella Lawson, Peter Gilmore, Yotam Ottolenghi, Skye Gyngell, Greg Doyle, Colin Fassnidge, Kylie Kwong, Pasi Petanen, Jackie Middleton, Danielle Alvarez, Chris Manfield, Analiese Gregory, Sarah Wilson, George Calombaris, Mitch Orr, Mat Lindsay, Hetty McKinnon, Matt Wilkinson, Jacqui Challinor, Mike McEnearney, Hamish Ingham, O'Tama Carey, Jonathan Barthelmess, Matt Moran.
Format:
Regular print
Relevance:
0.0657
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by
Harfull, Liz, author.
Call Number
641.5994 HAR
Publication Date
2018
Summary
Forget celebrity chefs. The books that truly reflect what most Australians cooked and ate at home for decades were put together by people you have never heard of, all in the name of helping others. Community cookbooks have raised millions of dollars for Australian charities and causes, ranging from cash-strapped local schools and churches to international movements like Variety and the Red Cross. Many of these books were humble publications, hand-printed and stapled together by volunteers. But some, like the iconic PWMU Cookbook from Victoria, the Green and Gold Cookery Book in South Australia, the CWA's Cookery Book and Household Hints from WA and the Bundaberg CWA branch cookery book from Queensland, have outlived fleeting food fads, and are still in print and much-used today. Tried, Tested and True: treasured recipes and untold stories from Australian community cookbooks celebrates this amazing tradition.
Format:
Books
Relevance:
0.0737
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
Newton, John (John Sefton), author.
Call Number
641.3020994 NEW
Publication Date
2016
Summary
'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Format:
Books
Relevance:
0.0680
by
Newton, John (John Sefton), author.
Call Number
641.3020994 NEW
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0566
by
Greenwood, Helen, editor.
Call Number
641.5994 GRE
Publication Date
2015
Summary
The ultimate celebration of the food we love 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. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours. With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic.
Format:
Books
Relevance:
0.0737
by
Evans, Matthew, 1966-, author.
Call Number
926.4 EVA
Publication Date
2013
Summary
The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.
Format:
Books
Relevance:
0.0430
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
by
Hutton, Wendy.
Call Number
641.5994 FOO
Publication Date
2012
Summary
The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Format:
Electronic Resources
Relevance:
35316.3555
by
FitzRoy, Louise.
Call Number
641.5994 FIT
Publication Date
2011
Summary
Travelling around Australia on food safari, Louise visited food producers of all descriptions and discovered the secrets of truffle finding, mango growing and fish farming. On her way she collected over 80 treasured recipes from local chefs, CWA members and the producers themselves, who have perfected ways of cooking their produce over many years.
Format:
Books
Relevance:
0.1066
Call Number
DVD 641.5994 POH
Publication Date
2011
Summary
On The Road is the first 13 episodes of Series 2 of Poh's Kitchen. In her latest adventure, Poh Ling Yeow takes a '13 week trip' around Australia and Asia, meeting new food producers and chefs as she learns what's available for us to eat, where it comes from and then most importantly how to cook it.
Format:
Other
Relevance:
0.0981
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