Chefs from Australia
& New Zealand
 The Press Club
George Calombaris
Chalk up another victory for the restaurant scene in Melbourne, Australia. Opened in 2006, the Press Club, by blending modern techniques think foaming with traditional Greek dishes and ingredients such as skordalia, risogalo, squid, and rabbitbrings an ancient cuisine to new heights. As other Australian chefs have done with Asian fusion, George Calombaris makes Greek cuisine new while still respecting the original. Colour photos. Hardcover, 207 pp. $65.00.
 Savvy
Jason Dell
Executive chef at the luxury hotel Blanket Bay Lodge, Jason Dell is one of New Zealand’s culinary stars. While this collection highlights both Dell’s signature dishes and New Zealand’s unique ingredients the emphasis is on the former so that North American cooks can recreate most recipes. Crab, lime and corn dumplings with ocean scallops, currants, Parmesan, and nut-brown butter look particularly tempting. Landscape and culinary photos. Hardcover, 128 pp, $55.00.
 MoVida: Spanish Culinary Adventures
Frank Camorra & Richard Cornish
A Spanish restaurant in Melbourne that comes by its roots honestly, chef Camorra was born in Spain and comes from a family of exceptional Spanish home cooks. This book will give the cook a chance to prepare lots of dishes for sharing, without the intimidation that sometimes is present in chef books. Softcover, 365pp, $42.95.
 Pier
Greg Doyle Grant King and Katrina Kanetani
Accolades continue to rain upon Pier restaurant in Sydney. Most recently chosen as Restaurant of the Year in the magazine Australian Gourmet Traveller 2008 Restaurant Guide awards. And if the book is any indication this is a stunning place to dine. The presentation is innovative, creative and basically jaw dropping. Recipes, are mostly for the accomplished cook, yet, inspiration for the home cook is plentiful in the beautiful photography. Leaning toward molecular cooking with recipes such as Crab Meat with a Tomato Water Bubble (this is truly spectacular); Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts; Mango Cheesecake Foam with Sablee Crumbs - Lemon Beurre Noisette. Too bad it doesn't come with plane tickets! Hardcover, 280 pp. $95.00.
 Holiday
Bill Granger
Holiday food doesn't have to be fussy nor does it require slavish attention at the stove. In Bill Granger's (Simply Bill, Every Day) newest book, holiday translates into the kind of cooking you want to have when time with loved ones matters more. Recipes are based around events like beach picnics, birthday parties, and Christmas, to name a few. As in the previous books, recipes are simple to prepare and feature bold, fresh flavours. Colour photographs. Hardcover, 248 pp. $49.95.
 Botanical
Paul Wilson
From the iconic Melbourne restaurant comes this beautiful chef book. Recipes by Paul Wilson, former head of Conran's Quaglino's in London. Like the restaurant which is open for breakfast lunch and dinner, Botanical the book, also runs the gamut of breakfast to dinner. A real eye opener of delights and inspiration. Hardcover, 270 pp, $110.00. Import.
 My Vue
Shannon Bennett
Now chef/owner of Melbourne’s Vue de Monde, Shannon Bennett’s interpretation of modern French cooking was shaped by the likes of Albert Roux and Marco Pierre White. This book is a primer in classic French culinary building blocks - stocks and fine ingredients from flour to caviar. Poached oysters with scrambled duck eggs, potato confit, and foie gras baked in brioche are among the recipes. Colour photos and drawings. Softcover, 420 pp. $45.00.
 Becasse
Justin North
Using a blend of slow food techniques and of-the-moment presentation, new Zealander Justin North has garnered acclaim for his Sydney-based restaurant, Becasse. Mentored by Raymond Blanc, North has utmost respect for his raw ingredients part of the book is devoted to showcasing his sources. Slow-poached filet of pork, tournedos of lamb, and carmelised blood orange tart are among his exquisite dishes. Colour photos highlight the European-influenced refinement of his plating. Import, hardcover, 289 pp. $75.00.
 Danks Street Depot
Jared Ingersoll
Jared Ingersoll’s Dank Street Depot is one of the best restaurants in New South Wales. Here he serves up a selection of his restaurant dishes and favourites from his home kitchen. Spaghetti with cauliflower strascicata, lamb shoulder and cardamom curry, and toasted reuben sandwich are some of the variations on his haute-home cooking. Some recipes offer quantities for two while others are for party-size occasions. Colour photos. Hardcover, 159 pp. $34.95.
 Lake House
Alla Wolf-Tasker
Raised in Melbourne by Russian immigrants, Alla Wolf-Tasker has made the pursuit of all things culinary her life’s work. While establishing a sense of Australian regional cooking, she has also managed to maintain her European sensibilities. Borscht terrine, escabeche of freshwater trout with remoulade-style salad, and honey panna cotta with quince soup are fine examples of Euro-Australian esthetic. Colour photos and painting reproductions. Hardcover, 309 pp. $75.00.
 Christine Manfield Original
Christine Manfield
Originally published as Paramount Cooking, this collection represents the best of celebrated Australian chef Christine Manfield. Playing with an international array of ingredients and methods, she has created a unique culinary style with dishes like crispy duck and scallop rice - paper rolls with coriander peanut pesto or tropical cassata ice cream. Some recipes are organized by ingredient, others by type. Colour photos. Paper, 168 pp, $32.00.
 Wild Weed Pie
Janni Kyritsis
Transplanted to Australia from Greece at age 24, Janni Kyritsis taught himself English by reading cookbooks. Then, under the tutelage of Stephanie Alexander, he transformed himself from an electrician to an award-winning chef. This collection of recipes is a testament to his unique fusion of Greek and Australian cooking with an emphasis on game and offal for example,roast squab with heart and liver cabbage rolls. Desserts include a stunning pink grapefruit peel and almond tart. Superb photographs. Hardcover, 185 pp, $65.00.
 Bill
Granger Every Day
Bill Granger
This latest book from popular Australian Bill Granger was not picked up for distribution
in Canada so we are importing this directly. The book has a somewhat different
look to it, more of a British layout than Australian. However, this does not
affect the recipes in any way! Nourishing comfort food that can be good for a
hectic weekday, or a Saturday night dinner party. Hardcover, 254 pp. $49.95 Import.
 Simply Bill
Bill Granger
Australia's answer to Jamie Oliver. This is Granger's fourth book
and he seems to be re-invigorated by his young family, not unlike Oliver.
Easy, flavourful recipes, lots of colour photos to inspire quick meals.$29.95.
 The Food I Love
Neil Perry
Apparently the chefs, en masse, have decided to get a life outside
the restaurant. Like so many others, Neil Perry's magnificently produced
latest book concentrates on home cooking. Along with recipes from gazpacho
to poached quince, Perry includes loads of notes to give the user a
better sense of methods and how to vary the recipes. Colour photos.
Hardcover, 440 pp, $70.00.
 Bill's Open Kitchen
Bill Granger
Like his fellow Australian Donna Hay, Bill Granger is a master of fabulous simplicity.
There are more of his great salads and bowl foods but this time the desserts
shine, often with a touch of Asian or Middle Eastern accents to pique one’s
interest -- coconut and lime macadamia cake or rosewater pistachio icebox cookies.
Colour photos. Paper, 192 pp, $29.95.
bills food
Bill Granger
Bill Granger's lovingly-crafted second book of fresh meals with a minimal effort.
Succulent and beautiful colour photos. The Pear and Vanilla Cake with Custard on
page 98 is our favourite. Softcover, 192 pp. $29.95.
 The Instant Cook
Donna Hay
Once again Donna does what she does best: uses the freshest ingredients in the
quickest, least fussy way. Lamb baked on figs and fennel, yellow tomato and parmesan
salad and simple rhubarb tart are a few of the recipes that will have you reaching
for this book again and again. Colour photos. Hardcover, 192 pp, $49.95.
 Paramount Cooking
Christine Manfield
Australian culinary star Christine Manfield shares the recipes which have spread
her reputation across the globe. Duck and fennel sausage with duck livers,
spiced lentils and chilli jam and lemon tart with lemon verbena ice-cream are
two examples of her cooking style. Colour photos. Hardcover, 168 pp. $65.00.
 Stir
Christine Manfield
Manfield's 14 basic spice pastes translate into 100 dishes - including quick
stir-fries and slowly simmered curries. Fried eggplant salad, seared salmon
with spiced red pepper jelly and preserved lemon guacamole are examples of
Manfield's creativity. Colour photos. Hardcover, 208 pp. $60.00.
 Modern Classics
Donna Hay
This volume of Donna's books could become the contemporary commonsense cookbook
of a new generation of cooks. Filled with more inspiration and gorgeous photos
from Donna Hay. The Roast Vegetable Frittata on page 73 is divine. Softcover,
192 pp., $34.95.
 Flavours
Donna Hay
In her fourth book in two years, Hay concentrates on flavours -- vanilla, lemon
and lime, and ginger amongst them. While some ideas are vintage Hay -- or at
least as vintage as someone barely 30 can be, the vanilla and lemon and lime
chapters seem fresh and particularly appealing. $29.95. 2001. Recipes: Veal
with Lemon and Spaghetti
with Lime and Rocket.
 New Food Fast
Donna Hay
The latest book from Australia's favourite food writer. Quick, elegant and
easy, the recipes in this book are a delight to the eye and the palate. Colour
illustrations. 2000. $24.95.
 Entertaining
Donna Hay
It's party time and you don't know what to prepare. Donna Hay pulls it all
together for you. The basics, the menus, the wines. All you have to do is cook,
look as beautiful and delicious as the food and sit back and listen to the
compliments. Colour illustrations. 1998. $24.95.
 New Cook
Donna Hay
Simple, elegant, easy to prepare. The New Cook makes new cooks out of
experienced cooks and give novice cooks the courage to try new and unusual
dishes. Colour illustrations. 1997.$24.95.
Off The Shelf, 2001, $29.95.
 The New Tastes of India
Das Sreedharan
Delicious vegetarian creations from southern India, as imagined by London (UK)
chef Das Sreedharan. Gorgeous photos and easy-to-follow recipes, including Rasa
Biryani and Spice Roasted Tomatoes. 160 pages, $34.95.
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