Treats From Little & Friday
Because of the sheer amount of butter, sugar and other decadent ingredients – lemon curd anyone? – in its recipes, Treats From Little & Friday only ever gets pulled out on a special occasion.
While some of the recipes are incredibly time-consuming, they’re always well worth the effort as Kim Evans and co have done a stellar job sharing the secrets behind the iconic cafe’s most cherished sweet and savoury delights. My personal favourite, when a birthday calls for it, is the Lemon and Coconut Cake.
Nicole Saunders, Style & Beauty Editor.
You Suck at Cooking
I don’t think it requires any explanation as to why this is my cookbook of choice.
Donna Duggan, Lifestyle Writer.
Blue Eye Dragon: Taiwanese Cooking
I’ve been cooking from the Blue Eye Dragon: Taiwanese Cooking book all lockdown. The restaurant is a family favourite, and it’s been nice recreating the dishes as home. The Kung Pao Chicken is becoming a weekly go-to.
Lillian McHugh, Integration Manager.
Annabel Langbein’s Essential Volume One
If I had to throw out all my cookbooks and pick just one to keep, it would have to be Annabel Langbein’s Essential Volume One: Best-Ever Meals for Busy Lives. If there’s something you feel like cooking, you’ll probably be able to find the recipe in this book – it has more than 650 recipes!
Ashley Wallace, Staff Writer.
Matty Matheson: A Cookbook
He is one of my favourite chefs. This cookbook tells such an amazing story about his life and the recipes are so unique and delicious. He also has a new cookbook coming out in September I can’t wait to get my hands on.
Sophie Dorrian, Integration Coordinator.
Midnight Chicken
Midnight Chicken serves two purposes for me: it’s got seriously delicious (and easy) recipes and touching stories about the author’s life. The Charred Leek & Squash Lasagne has become a staple in my cooking list, plus a recipe for the chewiest chocolate chip cookies you’ve ever had. It’s the kind of cookbook I’ll pick up for a mid-week meal, Sunday dinner to simply flick through the stories and beautiful illustrations.
Kathryn Chung, Staff Writer.
