‘Ottolenghi Test Kitchen: Shelf Love’ by Yotam Ottolenghi
Yotam Ottolenghi is back with one of the best cookbooks of the year, this time taking us into the test kitchen. Ottolenghi Test Kitchen: Shelf Love offers a flexible approach to home cooking, with recipes that make the most of pantry staples while packing a punch. Recipes include confit tandoori chickpea cooked in one pan to sesame-crusted feta with black lime honey syrup.
‘Saffron Swirls and Cardamom Dust’ by Ashia Ismail-Singer
Spark your kitchen inspiration with Ashia Ismail-Singer’s mouthwatering collection of spice-infused desserts and baking, all delivered with her signature creative flair. From showstoppers like indulgent pistachio and almond cake, to Eastern staples like baklava and halva, these sweet treats are sure to impress.
‘Africola’ by Duncan Welgemoed
Bold, brash and bursting with flavour, cult-chef Duncan Welgemoed’s Africola is an exciting cookbook for the foodie who like things a bit different.
Welgemoed’s fearless approach to food has garnered him incredible praise at his award-winning South Australian restaurant, Africola. Now, he’s bringing it to the page, with recipes including an array of meats, seafood, and a “slew of intensely flavourful, veg-forward dishes.”
‘Cluck, Oink, Baa, Moo’ by Miranda Ballard
Miranda Ballard’s comprehensive and ethical guide to buying and cooking beef, lamb, pork, chicken, turkey and game, this packed cookbook features over 90 delicious recipes – including perfectly-tender pork chops and Korean-style butterflied lamb.
‘Taste’ by Stanley Tucci
American-Italian actor Stanley Tucci has released a tantalising new memoir that explores the intersection of food and life. With wry humour, Tucci takes you on a culinary journey through his life, career and Italian heritage, while sharing his favourite recipes along the way.
‘Midnight Chicken’ by Ella Risbridger
Midnight Chicken is one of the best cookbooks to have on your shelf. It’s a deeply personal, honest and charming memoir of Risbridger’s life.
As well as a ton of delicious recipes (the charred leek and squash lasagne will quickly become a family favourite), the stories woven between are beautifully moving and refreshingly funny.
‘Home’ by Stephanie Alexander
Beloved Australian cook, Stephanie Alexander, celebrates the joys of home cooking, with over 200 original recipes that reflect her passion for produce, flavour and seasonal cooking in this beautifully designed cookbook.
‘In Praise of Veg’ by Alice Zaslavsky
Boasting over 150 recipes, In Praise of Veg is “the definitive guide to making vegetables the centre of the plate.”
The beautifully-illustrated kitchen companion profiles 50 favourite vegetable varieties with countless tips on buying, storing and cooking produce.
‘The Latin American Cookbook’ by Virgilio Martínez
Discover a comprehensive and diverse collection of recipes from across Latin America. Renowned Peruvian chef Virgilio Martínez’s stunning cookbook dives into food culture, culinary delicacies and local ingredients, with more than 600 remarkable recipes, that range from classics like empanadas and arepas, to lesser-known delights like Chilean Disco Fries and Nicaraguan Squash Stew.
‘Australia: The Cookbook’ by Ross Dobson
Australia: The Cookbook celebrates the cuisine of Australia with 350 recipes that showcase the diversity of the landscape and its people. A beautiful coffee table cookbook, it explores regional flora and fauna, Australian classics, regional gems and ‘guest chef’ recipes from Australia’s best kitchens.
‘In Good Company’ by Sophie Hansen
They say food is best when shared, and cook Sophie Hansen has designed a gorgeous collection of recipes around this very concept. Discover 120 seasonal dishes for family feasts, large gatherings and laid-back get-togethers.
‘The Vegan Butcher’ by Zacchary Bird
Recipe developer turned Tik Tok star, Zacchary Bird – aka the Vegan Butcher – has created his ultimate vegan cookbook. With recipes ranging from pub-style parmigiana to squid ink pasta, and clever plant-based hacks, The Vegan Butcher: The ultimate guide to plant-based meat is an inventive and wonderful cookbook for the modern kitchen.
‘Istria’ by Paola Baccia
Discover the stories, traditions and cuisine of Istria, an area in the north of the Adriatic Sea with a fascinating blend of Italia, Austrian, Hungarian, Slovenian and Croatian heritage.
Paola Bacchia shares recipes from her childhood growing up in an Italian-Istrian family, with dishes sych as semolina dumplings, stuffed artichokes, and apricot strudel. Get the recipe for Bacchia’s Braised Peas and Fennel here.
‘Bella’ by Annabel Langbein
Celebrated Kiwi cook, Annabel Langbein shares a personal memoir of her life and how food has shaped it in Bella, My Life in Food.
Filled with delicious recipes, tender anecdotes and her philosophy of food, Bella is perfect for the foodie in your life.
‘Use It All’ by Alex Elliott-Howery and Jaimee Edwards
Alex Elliott-Howery, a leading voice in the low-waste movement has partnered with expert foodie Jaimee Edwards for this kitchen handbook, featuring 200+ recipes, clever ideas and cooking hacks to make the most of what you’ve got and cut down waste.
‘The Modern Preserver’s Kitchen’ by Kylee Newton
Ever wondered how to make your own kimchi? Or want to make a truly show stopping chutney from scratch?
In her book, The Modern Preserver’s Kitchen, Kylee Newton dives into the age-old tradition of preservation, offering a helpful guide to creating your own preserves at home, along with a selection of delicious recipes using all sorts of chutneys, relishes, pickles, sauces and jams.
‘Lanka Food: Serendipity & Spice’ by O Tama Carey
Sydney chef and restaurateur O Tama Carey invites you to explore the vibrant flavours of Sri Lanka.
Featuring recipes that aim to demystify staples of Sri Lankan cuisine, such as classic vegetarian curries and fragrant sambols, paired with insightful essays on the country’s rich food culture, Carey’s beautiful cookbook offers a fascinating window into a diverse and distinct cuisine.
‘The Ethical Omnivore’ by Laura Dalrymple and Grant Hilliard
When it comes to eating sustainably, most cooks advise against eating meat. The Ethical Omnivore explores a new solution about sourcing and eating meat with a conscience.
The user-friendly handbook promises to “open your eyes to a better way to buy, cook and eat.”
‘Parwana’ by Durkhanai Ayubi
After opening their doors to their family-run restaurant Parwana in Adelaide 2009, the Ayubi’s soon saw an appetite for Afghan cuisine.
Interwoven with their moving family story, Parwana features fragrant and flavourful recipes, including signature rice dishes, curries, chutneys and desserts.
‘Shared Kitchen’ by Julie and Ilaria Biuso
Mother and daughter duo Julie and Ilaria Biuso have taken the best of their award-winning website into a gorgeous cookbook.
Perfect for the relaxed cook who doesn’t want to compromise on flavour, The Shared Kitchen features 160+ recipes for every day cooking to impress.
‘Always Add Lemon’ by Danielle Alvarez
Head chef behind Sydney’s beloved Fred’s restaurant, Danielle Alvarez recently published her first cookbook, Always Add Lemon. The idea, she explains, was to bring together all the culinary lessons that have defined her career.
“I wanted to tie together in a neat little (and beautiful) package, my greatest cooking lessons and over 100 recipes that you can cook throughout the year,” she says.
