Book Reviews

In ‘Green Burgers,’ self-proclaimed Cabbage Butcher – Martin Nordin – has taken the classic burger and turned it on its head. Whether you are a vegetarian, vegan or just trying to cut down on meat, veggie burgers make a tempting and filling meal.

Anyone who has been to visit the famous Tivoli Road Bakery in South Yarra, Melbourne would agree that its humble exterior does not give off “one of Australia’s most renowned and celebrated bakery” vibes. However, as the alluring aroma of freshly baked sourdough and burnt butter croissants fill the surrounding streets, you are drawn in, to follow the drones of locals and tourists alike indoors, to be a part of the busy workshop where craftsmanship meets passion, creating some of the most extraordinary baking.

Italy is a country many of us crave to visit, yet usually have little time to explore its entirety of abundance as we travel through Europe. A couple who has spent more time throughout the region than most is the husband and wife team behind cookbook, Tuscany - Katie and Giancarlo Caldesi.

Andina, a word meaning a woman, or a dish or ingredient from the Andes, is a collection of age old recipes passed down through Martin Morales’ ancestors, which have inspired many of the modern dishes now on the menu at his London restaurants, Ceviche SoHo, Ceviche Old St, Casita Andina and ANDINA.

We have found the perfect solution this Valentine’s Day for those with a demanding family life. Mr & Mrs Wilkinson’s How It Is At Home, is the honest and approachable cookbook created by Chef Matt Wilkinson and his wife, Sharlee Gibb.

Lennox Hastie, of the acclaimed Sydney restaurant Firedoor, tells the story of how he learnt the language of fire through the thick matte stock pages of his latest cookbook, Finding Fire, plus shares four recipes with you.

“Anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household.” ~ Matt Moran.

Australian Bush Superfoods introduces readers to some of Australia’s unique and native ingredients found from the land and outlining that many of these foods qualify as superfoods, outshining the more commonly known forms.

Leaving a lustrous career as a corporate lawyer, making a transition into the food industry and training as a Chef, Ed Smith is a prime example of someone realising and pursuing their passion.

“I love nothing more than combining a variety of flavours, textures and ingredients to make a new tasty salad.” - Peter Gordon.