Food of Australia: Contemporary Recipes from Australia's Leading Chefs (Food of the World Cookbooks)

Food of Australia: Contemporary Recipes from Australia's Leading Chefs (Food of the World Cookbooks)

Language: English

Pages: 144

ISBN: B009ZOKX2M

Format: PDF / Kindle (mobi) / ePub

Food of Australia: Contemporary Recipes from Australia's Leading Chefs (Food of the World Cookbooks)

Language: English

Pages: 144

ISBN: B009ZOKX2M

Format: PDF / Kindle (mobi) / ePub


The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.

Drawing on European, Asian, Middle Eastern, and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs.

This book is divided into two sections. Part I contains lively essays by Australian culinary experts which introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia’s favorite recipes

The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.

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whole cilantro (coriander) plants 1 clove garlic, very finely minced 1 stalk lemon grass, bottom 3 in (8 cm) only, finelv sliced 1 teaspoon chili paste or 1-2 red chilies, finely minced Scant 3 tablespoons top-quality fish sauce Stir t h e S U 44 §ar w i t h t h e l i m e 0 r l e m o n Juice u n t i l dissolved. Wash the cilantro thoroughly and pat dry. Cut off the roots and 2 in (5 cm) of the stems, reserving the leaves for some other use. Mince the cilanrro roots and stems very finely and

Villeroy &Bocla, French's Forest, Sydney. These delicate ravioli are stuffed with lobster and scallops, although a combination of shrimp and good-quality white fish could be used, if preferred, It is important to chill the seafood and cream thoroughly before making the ravioli filling. i/ u, /">= « ^ «„ ^„ii i A i -~, 72 ID (250 g) raw scallops or peeled raw shrimp (prawns), chilled V3 teaspoon finely chopped fresh tarragon 4 teaspoons finely chopped chives eggw 1V4 cups (300 ml) cream, chilled

again. Combine all dressing ingredients, mixing well, and moisten the cooked noodles with a little of this. Refrigerate the noodles until required. Prepare t h e vegetable garnish b y deep-frying each vegetable separately in hot oil until crisp. Drain on paper towels. W h e n all vegetables are cooked, mix together lightly a n d k e e p dry a n d w a r m . To serve, season t h e crab with l e m o n juice, oil and parsley. Season the noodles with the sesame seeds, chopped cilantro and plenty of

Add ½ c u P (125 ml) each of the verjus (or ¼ cup/60 ml of white wine) and brandy and leave to marinate for several hours. Pour off the marinade and mix with olive oil. Brush all surfaces of the pheasants with this. 98 Preheat oven to 475 ° F (240 ° C, gas mark 9). Lay one pheasant at a time in a baking tray; unless you have a large commercial oven it is best to cook one pheasant at a time. Roast for 12 to 18 minutes, depending upon the heat of the oven. Check after 12 minutes and turn the bird

shallots and garlic until transparent. Add the cucumber barrels, rice wine and shrimp. Season with salt, ginger juice and sugar and saute for a few minutes. Add the green tea leaves together with the soaking water. Simmer for 2 minutes over moderate heat. Deglaze the pan in which the veal was fried by adding the chicken stock and cooking until it is reduced by two-thirds. Add the whipped creme fraiche and simmer for 7 minutes. Whisk the sauce. Place a cutlet on each plate, ladle the cucumber and

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