Nostalgia has a flavour all its own — a tender blend of memory, comfort and time. In this heartwarming collection, Australia’s finest Chefs invite us into their kitchens and their pasts, sharing the dishes that stir emotion as much as appetite.
From Peter Gilmore’s magical pea garden to Shane Delia’s slow-cooked lamb that speaks of family gatherings, each recipe carries a story worth savouring. Nelly Robinson’s cherished fish pie warms the soul, while Mindy Woods and Ashraf Saleh weave cultural heritage and festive joy into every bite.
These are more than meals — they’re edible memories, lovingly retold.
Quay mastermind Peter Gilmore calls his garden his place of wonderment and imagination. He grows heirloom vegetables in long raised garden beds, which are tasted at many stages of their development and if something is delicious, it is then grown on a larger scale for his Sydney restaurant.
The red speckled snow pea used in this recipe is very special…it was developed by a professor of plant breeding in America and the seeds were only given to a few growers around the world.
"This is a dish that you are going to want to cook over and over. Dead simple and packed full of flavour. For me, a slow-roasted lamb shoulder is one of the best meat dishes you can cook—full of flavour, moisture and so satisfying to eat and serve to your friends and family.
"Long and slow is the way to go with this recipe. All the work is in the preparation of the meat and then it's just a matter of putting it in the oven and letting it go to work.”
"It's a dish that's very close to my heart that is local to where I am from in the UK. I just love the memories of eating this with my father - it's his favourite dish - and sitting there on a cold Winter's night warming our bellies with amazing prawns, fish and smoked haddock, topped with cheesy mashed potato. I would love for the readers to be able to cook this dish at home.”
"Our food was not just an ingredient our old people took from Country - it was a way they formed a relationship with their land. Our food often has three to four cultural uses and our crispy saltbush helps us share that story with our guests.
Saltbush is a food source, medicine and a cultural tool for helping control and stop the spread of fire.
Crispy pork belly and spiced plum sauce – Ashraf Saleh:
Everyone loves pork belly right? This recipe for crispy pork belly and spiced plum sauce is sure to become a family favourite and is also ideal for a different take on the festive roast.
You will need to start preparing this meal the day before you plan to eat it – pat the pork dry with a paper towel and on a clean work surface, rub the garlic, thyme, orange and oil mixture over the flesh side of the meat.
Sit it on top of the onion in a large, deep roasting pan and refrigerate overnight, uncovered to dry out the rind. The spicy plum sauce and plum wedges give a very festive look to this dish, however it is delicious served at any time of the year.
