Author : Jonette George
Publisher :
Page : 0 pages
File Size : 46,85 MB
Release : 2023-11-15
Category :
ISBN : 9780645686227
Unique stories about the Australian chefs who pave the way for excellence in hospitality, and recognise the need to use local produce, as fresh as possible and to extract flavour from native ingredients.
Author : Jill Richardson
Publisher :
Page : 200 pages
File Size : 48,12 MB
Release : 2014
Category :
ISBN : 9780646914954
Cookery book with recipes combining Australian native flavours and traditional ingredients to create a uniquely Australian cooking experience.
Author : Jonette George
Publisher :
Page : 450 pages
File Size : 10,79 MB
Release : 2015-11-20
Category : Cooking
ISBN : 9780992318390
You've never seen South Australia like this before. From farm gates to cellar doors and hidden bars to extraordinary restaurants, prepare to immerse yourself in the best of South Australia's culinary scene. Within these pages you can journey from the remarkable restaurants in Adelaide to the world-renowned wineries and producers of the ......
Author : Ross Joseph Dobson
Publisher : Phaidon Press
Page : 432 pages
File Size : 28,27 MB
Release : 2021-04
Category :
ISBN : 9781838662417
A celebration of Australian cuisine like never before -- 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own -- making this recipe collection relevant to home cooks everywhere.
Author : Dominique Parisi
Publisher : Xlibris Corporation
Page : 122 pages
File Size : 24,32 MB
Release : 2013-09-07
Category : Cooking
ISBN : 1483686744
This is about classic Italian food which somehow in Australia overlooked years ago. When the Italian came to Australia, they had to alter the receipt and the names to satisfy the Aussies’ plate. For instance - Napolitana sauce which is really called ‘Pomadoro’ with garlic and basil. The same with Bolognese sauce, minced meat sauce which is really called ‘Ragu’. There were a lot of very fatty cream dishes but the Aussies loved it. There were used to be grilled meat or fried and menu with three boiled veggies on pasta which I remember working in Gunnedah - out back Australia. They didn’t know what was pasta and called it noodle. And calamari, I remember distinctly this lady said is a fish or some sort. I laughed. Somehow I knew there was better Italian food than what I was taught in Australia so I made this trip to Italy to learn and live amongst the Italian. Well, I was right. The food is seasonal fresh and every town had their saga way of cooking. You can go 80 kilometres to another town and it’s different again. So, I selected one or two dishes of each regent of Italy and brought that back to Australia which the younger Australians embraced and appreciated. Enjoy my friends! Thank you for your love and support!
Author : 편집부
Publisher :
Page : pages
File Size : 49,86 MB
Release :
Category :
ISBN : 9780850919899
Author : Robert Oliver
Publisher : Godwit
Page : 493 pages
File Size : 43,54 MB
Release : 2010
Category : Cooking, Pacific Island
ISBN : 9781869621759
Winner of the 2011 Best Cookbook at the Gourmand Cookbook Awards. The cuisines of the South Pacific island nations are noted for their sensational use of coconut cream, fresh fruit and the most delicate fish. Away from the big resort hotels, skilled local cooks make the most delicious meals, whose range would surprise most tourists. Two years ago, New Zealand-born chef Robert Oliver, who has had a stellar career in the United States restaurant industry, went back to Fiji, where he grew up, to rediscover the art of Pacific cooking. He travelled to Tonga, Tahiti, Samoa, Fiji, Vanuatu and the Cook Islands to track down the most skilled local cooks. This outstanding, landmark table-thumper of a book brings together a treasury of South Pacific cooking, arranged country by country, with 90-plus recipes and photos that capture the essence of the Pacific. And there's much more than just recipes, it's a culinary journey. Along the way Robert pauses to tell fascinating stories from his encounters with both local cooks and food producers. Flipping through its pages is like going on holiday!
Author : Colin Bannerman
Publisher :
Page : 112 pages
File Size : 43,81 MB
Release : 1998
Category : Cooking
ISBN :
Looks at culinary fare since the beginning of white settlement in Australia - Sea rations - Damper - Billy tea - Colonial cookery - Early practices of the 20th century - Traditional Australian 'meat pie' (Pie floater P.68) - Household & domestic equipment.
Author : Barbara Santich
Publisher : Wakefield Press
Page : 308 pages
File Size : 48,34 MB
Release : 2009
Category : Cooking
ISBN : 9781862548596
Renowned food writer Barbara Santich on enjoying modern Australian cuisine.
Author : Paul van Reyk
Publisher : Reaktion Books
Page : 287 pages
File Size : 17,13 MB
Release : 2021-10-11
Category : Cooking
ISBN : 1789144078
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water, and soil, leading to centuries of unsustainable agricultural practices post-colonization. Australian food history is also the story of its xenophobia and the immigration policies pursued, which continue to undermine the image of Australia as a model multicultural society. This history of Australian food ends on a positive note, however, as Indigenous peoples take increasing control of how their food is interpreted and marketed.
