From Salt to Jam: Make Kitchen Magic With Sauces, Seasonings And More Flavour Sensations by Katrina Meynink
$40.00 AUD
Category: Preserving/Conserving/Curing/Fermenting
It’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 just-plain-delicious meals for the whole family. Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how ha ...Show more
How to Drink Australian: An Essential Modern Wine Book by Jane Lopes, Jonathan Ross
$79.99 AUD
Category: Wine, Beer, Spirits
The landscape of Australian wine is cracking with new energy and historic traditions that make it one of the most exciting wine-producing countries in the world right now. But the scholarship on Australian wine hasn't always matched the output. How to Drink Australian corrects that. It takes readers ...Show more
Every Night of the Week Veg: Meat-free beyond Monday; a zero-tolerance approach to bland by Lucy Tweed
$39.99 AUD
Category: Everyday Cooking
Irresistible meat-free meal ideas delivered with trademark wit, style and snark by bestselling author Lucy Tweed. It's a daily slog to get veg into the mouths of every member of the household. Welcome to your sanity solution: delicious meals that vegetarians and meat-eaters will love in equal measure, ...Show more
Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion by John Susman; Anthony Huckstep; Sarah Swan; Stephen Hodges
$79.99 AUD
Category: Meat, Fish, BBQ's
The definitive culinary guide to the fish and seafood of Australia
How to Eat 30 Plants a Week: 100 recipes to boost your health and energy by Hugh Fearnley-Whittingstall
$49.99 AUD
Category: Everyday Cooking
30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and an introduction by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in r ...Show more
Baker Bleu: Bake It Till You Make It by Mike Russell
$49.99 AUD
Category: Baking
Baker Bleu The Book is a cookbook of sorts. At least, it has 70 plus delicious, inventive recipes for anyone who wants to emulate the best bread and Roman-style sourdough pizza bases in Melbourne. And those who are sandwich fiends (like Neil Perry), or who aspire to resourcefulness with leftover br ...Show more
The Levantine Vegetarian: Recipes from the Middle East by Salma Hage
$59.95 AUD
Category: Vegetarian
This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levantine. The food is fresh and delicious ...Show more
TOO by Simone Agostino; Daniel Agostino (Designed by)
$59.95 AUD
Category: Italian
There is a magnitude of ways food can be prepared. Pickled, roasted, steamed, braised. Same ingredient, many possibilities. In TOO, Simone Agostino gives you options, not just ingredients. She shows you two ways of preparation. Two options to choose from. She gives you opportunity so you can choose, mor ...Show more
On Sundays: Long Lunches Through the Seasons by Dave Verheul
$55.00 AUD
Category: Professional Chefs
On Sundays: Long Lunches Through the Seasons is a cookbook of memorable recipes and curated menus to be shared at the end of the week, designed by acclaimed chef Dave Verheul of groundbreaking Melbourne restaurant Embla. Sunday is the perfect day of the week for entertaining, the day when everything sl ...Show more
First Nations Food Companion: How To Buy, Cook, Eat and Grow Indigenous Australian Ingredients by Damien Coulthard, Rebecca Sullivan
$49.99 AUD
Category: Indigenous
'This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.' Bruce PascoeWe know more about pine nuts than bunya nuts, kale than warrigal greens, but there's an edible pantry of unique flavours that First Nations people have been ...Show more
Now & Then: A Collection of Recipes for Always by Tessa Kiros
$59.99 AUD
Category: Cooking & Drinks
A collection of recipes for always. This is beloved food writer Tessa Kiros's definitive reflection on a lifetime of cooking and eating. With characteristic generosity of spirit, Tessa invites us into her kitchen to share what she's cooking now: an exciting blend of new discoveries and enduring favou ...Show more
Sebze: Vegetarian Recipes from My Turkish Kitchen by Özlem Warren
$55.00 AUD
Category: Vegetarian
"Sebze" translates as vegetables in Turkish and so this cookbook is a collection of 90 vegetarian and vegan recipes celebrating Turkey and her food. Inspired by thousands of years of rich and diverse culinary heritage, Sebze champions dishes such as Stuffed Flatbreads, Menemen, Baked Fig and Feta, and ...Show more