Recipes For A Good Time
By Ben Milgate and Elvis Abrahanowicz
Chefs Milgate and Abrahanowicz shook up Sydney’s dining scene when they opened their award-winning Argentinian restaurant, Porteno. Featuring slow-cooked meats, gorgeous share plates and fresh seafood dishes, this book captures the effervescent spirit of their restaurants and lets home cooks in on some of their trade secrets.
By Nick Palumbo
Sydney gelateria Gelato Messina has been amassing a diehard following since 2002. With out-of-this-world flavours like Banana Bread – featuring baked and roasted ingredients made in-house – or the Fat Clemenza with ricotta gelato, handmade cannoli shells and chocolate bits, it’s no wonder that queues snake down the street on any given night. Unearth all the gelateria’s secrets in their first cookbook, just in time for summer.
By Maggie Beer
Beer celebrates her favourite time of the year and invites readers to share the Christmas cheer in South Australia’s beautiful Barossa Valley. Learn to roast the perfect turkey, host a glamorous New Year’s dinner party, transform summer fruits into luscious desserts or leftovers into sumptuous meals the next day with Beer’s most cherished recipes.
Green Pickled Peaches And Other Stories
By Chui Lee Luk
The woman who was behind Sydney’s now closed French-inspired Claude’s for a decade, Chui Lee Luk is an award-winning chef and restaurateur. In Green Pickled Peaches, Luk recollects experiences from her childhood in Malaysia and how each is central to the food she creates today. An original and thought-provoking cookbook.
The Way We Used To Cook
By June Holm
Every family has classic recipes that are passed from generation to generation. This book features those nostalgic favourites, presented together in a beautifully designed gift book with a fabric case. From Sunday lunches to roasts, cakes and pies, you’ll find most of the ingredients you need for these recipes in the pantry or freezer.
Love Of Veg
By Bryn Williams
TV chef Bryn Williams spent his childhood on a farm, yielding a strong connection to the land. Encouraging readers to eat seasonally, Williams gives plenty of creative ways to use up excess tomatoes or apples, offering both classics and modern reinventions like Basil Sorbet or delectable Baked Plum And Honey Ice-Cream.
Blood Sugar: Quinoa And Healthy Living
By Michael Moore
Michael Moore of Sydney’s O Bar and Dining is dedicated to creating good meals for diabetics after suffering a stroke in 2009 due to diabetes. In the third instalment of his Blood Sugar series, he shines the light on quinoa and other superfoods, lending his hand to a range of recipes for foodies and health enthusiasts.
Stefano Manfredi’s Italian Food
By Stefano Manfredi
Allen & Unwin
This definitive 640-page Italian food compendium celebrates Manfredi’s three decades in the food industry and chronicles the wine and food from each Italian region. From mouth-watering pastas to regional classics such as Rabbit Ischia and of course, delicious dolci, this is a must-have in any collection.
By Natasha MacAller
Featuring more than 100 vanilla dishes both sweet and savoury, Vanilla Table sees international pastry chef Natasha MacAller celebrate this much-loved ingredient. From Labneh With Vanilla-Roasted Rhubarb And Pistachios to a Scottish Shortbread Sundae, this compendium of vanilla will breathe new life into the ingredient.