COVER -- TITLE -- CONTENTS -- THE ROAD TO SOUTH OF JOHNSTON -- SPRING -- MIMOSAS -- BANANA PASSIONFRUIT SMOOTHIE -- BERRY AND BANANA SALAD -- BIRCHER MUESLI -- FLOWERS -- MARINATED FETA -- CRUSHED AVOCADO WITH FETA AND TOMATO -- FRENCH TOAST WITH BALSAMIC STRAWBERRIES AND MACADAMIA CRUMBLE -- FRIED -- SCRAMBLED -- POACHED -- OMELETTE -- SALMON EGGS WITH RED ONION AND DILL SALSA -- GREEN EGGS -- CRUSHED PEAS, EGGS AND PROSCIUTTO -- THAI-STYLE PUMPKIN AND COCONUT SOUP -- SPRING VEGETABLE MINESTRONE -- HERBS -- CHICKEN SCHNITZEL WRAPS -- TOMATO RELISH -- KASUNDI -- ROAST CHICKEN AND LENTILS WITH ORANGE FENNEL SALAD -- SEARED SALMON WITH ASPARAGUS AND POACHED EGG -- LEMON CHICKEN, QUINOA TABOULEH AND MINTED YOGHURT -- PRESERVED LEMONS -- ARTICHOKE RISOTTO -- ORECCHIETTE WITH BROCCOLINI, OLIVES AND PANGRATTATO -- MOROCCAN LAMB SALAD WITH RISONI -- CASARECCE WITH SPRING LAMB -- VINTAGE BUTTER KNIVES -- RICCIARELLI BISCUITS -- LEMON TART -- EASY SALTED CARAMEL SAUCE -- FLOURLESS ORANGE CAKE -- SUMMER -- SUMMER CARIBBEAN MULE -- PEACH AND APRICOT CRUSH -- SUMMER EGGS -- GRANOLA WITH RHUBARB, APPLE AND YOGHURT -- FRUIT SALAD WITH CHERRY YOGHURT -- BLUEBERRY PANCAKES WITH NECTARINES -- TEA -- CORN AND ZUCCHINI FRITTERS -- PESTO -- SALSA VERDE -- BASQUE EGGS -- FRIED EGGS WITH KAISERFLEISCH -- SLOW-ROASTED ROMA TOMATOES -- VINE TOMATOES WITH BUFFALO MOZZARELLA AND BASIL -- CHICKEN NOODLE SOUP -- ZUCCHINI AND BACON SOUP -- CHICKEN AND PISTACHIO TERRINE -- LINEN -- B.L.A.T -- SLOW-COOKED LAMB WITH PEARL COUSCOUS SALAD -- SEARED TUNA NICOISE -- TURKISH PIDE WITH ARTICHOKE AND LEEK -- CHICKEN CAESAR SALAD -- AIOLI -- HOUSE DRESSING -- LINGUINE WITH PRAWNS, CHILLI AND GARLIC -- MOROCCAN FRIED CHICKEN WITH A DATE AND ORANGE SALAD -- SPAGHETTI, ZUCCHINI FLOWERS AND RICOTTA -- COLLECTING CURIOS -- CHERRY PIE -- VANILLA ICE CREAM -- HOT APPLE AND ROSEWATER CIDER.

PASSIONFRUIT MELTING MOMENTS -- RASPBERRY FRIANDS WITH CLOTTED CREAM -- AUTUMN -- PEANUT BUTTER MILKSHAKE -- EARL GREY HOT TODDY -- POACHED QUINCES -- AUTUMN FRUIT WITH HONEY YOGHURT -- SEMOLINA PORRIDGE WITH FIGS AND SWEET DUKKAH -- RICOTTA HOTCAKES WITH POACHED QUINCE AND HONEYCOMB -- DECORATING WITH FOLIAGE -- ROAST MUSHROOMS WITH FETA AND BEETROOT RELISH -- ROAST PUMPKIN OMELETTE WITH PROSCIUTTO AND GOAT'S CHEESE -- CAULIFLOWER AND GRUYERE BAKED EGGS -- MUSHROOM AND LEEK TART -- SOJO'S TWISTED BENEDICT ON HASH -- CHICKEN STOCK -- VEGETABLE STOCK -- CREAM OF MUSHROOM SOUP -- LENTIL SOUP WITH PANCETTA AND KALE -- STEAK SANDWICH WITH CARAMELISED ONION -- STYLING WITH PRODUCE -- PULLED PORK BURGER WITH APPLE SLAW -- BABA GHANOUSH -- TAHINI YOGHURT DRESSING -- ROASTED CAULIFLOWER AND BROCCOLI SALAD -- LAMB AND COUSCOUS SALAD -- ASIAN-STYLE COLESLAW WITH POACHED CHICKEN -- MUSHROOM RISOTTO WITH GORGONZOLA -- PAPPARDELLE WITH DUCK RAGU -- GRILLED FISH WITH ASIAN GREENS AND MISO BUTTER -- GRILLED FISH WITH ASIAN GREENS AND MISO BUTTER -- PEAR TARTE TATIN -- APPLE AND CINNAMON TEACAKE -- CLASSIC CHOCOLATE BROWNIES -- WINTER -- HARVEST MULLED WINE -- BAKED APPLE PORRIDGE -- FRENCH TOAST WITH MAPLE BACON, BANANA AND PECANS -- SAUTEED PINE MUSHROOMS WITH HUMMUS AND DUKKAH -- POACHED EGGS WITH CHORIZO AND OLIVE RAGU -- COFFEE -- SCRAMBLED EGGS WITH SWISS BROWNS, SILVERBEET AND TRUFFLE OIL -- BAKED BEANS WITH HAM HOCK AND EGGS -- SAUERKRAUT -- OPEN REUBEN MELT -- BUBBLE AND SQUEAK WITH FRIED EGGS AND CAPONATA -- LAMB SHANK AND PEARL BARLEY SOUP -- CHORIZO, KIDNEY BEAN AND SWEET POTATO SOUP -- TOMATO, FENNEL AND SALMON SOUP WITH SAFFRON AIOLI -- CROQUE MONSIEUR -- LAYING THE TABLE -- HEIRLOOM CARROTS WITH GRAIN SALAD AND PRESERVED LEMON YOGHURT -- CONFIT DUCK WITH BEETROOT AND ORANGE SALAD -- PAPPARDELLE WITH BEEF CHEEK RAGU AND GREMOLATA.

PENNE WITH PORK AND VEAL SAUSAGE RAGU -- SCALLOP, ROASTED FENNEL AND LEMON RISOTTO -- COQ AU VIN -- CANDLELIGHT -- DATE AND BANANA LOAF -- FLOURLESS CHOCOLATE CAKE -- SPICED CHAI -- MARMALADE AND GRANOLA SLICE -- INDEX -- ACKNOWLEDGEMENTS -- COPYRIGHT.