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'We embrace diversity in Australia. I like to capture it on a plate.' - Cheong Liew
Cheong Liew, declared one of the world's ten hottest chefs at the height of his restaurant fame in the 1990s, is a pioneer of East Meets West fusion cuisine. His extraordinary ideas and creativity have made a profound mark on Australia's food culture. Here we unlock the stories and secrets behind 100 of Cheong's favourite dishes. ...
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Okra, plantains, sweet potatoes and mangoes: these and the other essential ingredients of Jamaican cooking are now widely available, bringing the island's delicious cooking within anyone's reach. ...
Uncomplicated and delicious, the 300 recipes assembled here can all be prepared in ten minutes - and in a frying pan or saucepan rather than a microwave. Ultra-rapid soups, instantane...
Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic dishes prepared by the most innovative of French chefs. Pomiane celebrates the joy of being in the kitchen, inspiring confidence in cooks of all abilities. ...
In 1915, Alfred Haigh opened his first Haigh's store in Adelaide's Beehive Building. From this modest beginning, Haigh's Chocolates has thrived to become Australia's oldest family-owned chocolate maker, and a leader in the art of making premium chocolate from the cocoa bean. ...
Inspired by the success of Taming the Dinosaur Gene, Feeding the Dinosaur Gene is a cookbook devoted to providing users with a balanced food regime for a longer, healthier life. Authors Dr...
English food is enjoying a renewed vitality after decades spent in the shadow of European and other cuisines. Michael Smith's highly acclaimed book is centred on eighteenth-century recipes, but also delves back into Elizabethan and Stuart kitchens ...
Fire and Flavour: Nu's Food serves up a truly authentic taste of a style of cooking - and daily life - that is fast disappearing, even in rural Thailand.
Discover the traditional Thai cuisine Nu learned in his mother's kitchen - and make it yourself with delicious, simple recipes designed to be recreated by the home cook. From tasty snacks like sun-dried salty fish to luscious desserts like ice cream kati (coconut ice cream), these varied recipes include warming curries, cool seafood dishes and - of course - Nu's own take on the classic pad thai.
Fire and Spice is the first ever book on Parsi cooking - aromatic cuisine combining the sophistication of Persian and Middle Eastern cooking with the heat and spice of the subcontinent - to be published outside India. ...
In this colourful and cleverly written culinary history of the city of Melbourne, author Charmaine O'Brien guides the reader through the changing eating habits of Melburnians. Beginning with the l...