Food & Cooking
Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Saffron and Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists.
As well as offering the best and most naturally healthy Gujarati recipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. Whether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.$39.99
Bianca Slade has a passion to recreate traditional desserts, treats, snacks and sweets to suit her wholefood ways by minimising processed ingredients and maximising raw and natural ingredients Bianca keeps her ingredients and methods simple without compromising on taste, and her delicious morsels accompanied by photography good enough to eat, have garnered Wholefood Simply a huge following.
The 100 recipes in this book cater for many food intolerances, avoiding refined sugar, gluten and dairy. From her moreish take on chocolate brownies to Not Quite a Snickers Slice, you'll find a host of quick and easy recipes for delectable bliss balls, bars, cookies, cakes, ice creams and smoothies, as well as classic sweets reinvented, from peppermint creams to all kinds of fudge.
Delicious, simple, easy – and healthy, too!$34.99
Inspired by tradition. Freed by creativity. This is Barbecue, American Style.Go beyond the traditional and get a taste of the new, authentic American barbecue.
Weber's American Barbecue is an exciting, hands-on exploration of how barbecue is evolving. Fresh, modern and totally original, this book tours some of the most interesting trends in barbecue today. Features include:
- Places of interest, local experts, and the history behind the recipes
- Over 120 innovative new recipes – from starters and main dishes, to sides and sauces
- Step-by-step instruction on the latest techniques with hundreds of photos to show you how to get the most from your barbecue
Healthy Thermo Cooking for Busy Families puts your device – no matter what the brand – to work, like it's never worked before. Combine the convenience of thermo cooking with innovative healthy meals that have been tried, tested and loved, all in the messy trenches of family life.
Blend homemade nut butters in seconds, batch-cook comforting meals in minutes and get knockout weeknight dinners like Satay Chicken Curry or Moroccan Lamb and Apricot Stew on the table, fast. Set your device to magic up a Tropical Fruit Sorbet or a No-Bake Carrot Cake, then step away from the kitchen.
You're about to become the most popular person in your household.$34.99
Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, show us how seafood should be cooked.
The simple recipes demystify everything from abalone to sea urchin, snapper to octopus, and the book offers inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world...$49.99$34.99
Whole Food Thermo Cooked is the essential healthy cookbook companion to your thermo appliance – a collection of 140+ delicious whole food recipes to suit every occasion, from making your own nut milks to creating a dinner for a crowd.
Thermo appliances have a devoted following all round the world. They re almost like having an extra set of hands in the kitchen. And now you can combine the convenience of thermo cooking with nutritious whole foods for your family every day. Replace store-bought preservative-laden staples with basics made from scratch in seconds. Then be inspired by recipes for dozens of soups, delicious mains, simple sides and wholesome sweets and drinks that will please even the fussiest of palates.
Whole Food Thermo Cooked helps you get back to basics, making it easy to feed your family well.$39.99
Here are 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook.
This is Australian country cooking at its best, making the most of seasonal produce and inexpensive, tasty ingredients. You will find Salmon puffs, Fricassee of rabbit, Peach and raisin pie, Rice flummery and Country Women's raffle cake-recipes that evoke the indomitable spirit of the country women of NSW.$29.99
In this charming guide to entertaining, Kate Spade New York throws rigid rules out the door and shares unpretentious ideas for the modern-day hostess that are easy, festive, authentic and always with an air of deliberate polish.
Filled with how-tos, personal essays, anecdotes, recipes and a liberal dash of style, All in Good Taste will transform you into the hostess everyone wants an invitation from. The book covers the essential lost arts – how to shuck an oyster, curate a vibrant guest list, guide a dinner-table discussion – right alongside modern conundrums such as Instagram etiquette at dinner.
Whether you entertain a little or a lot, or just love being the person everyone wants to sit next to at dinner, this is the modern classic you’ll treasure for years.$34.99
Kate McGhie is a farmer's daughter, the seventh generation of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family – everyone was happy.
In this book – with over 120 recipes and stories from her family's farm – Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.
Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.$49.99$29.99
Baked Occasions offer a year of puddings, whoopie pies, cakes, brownies and more to commemorate holidays both expected and unexpected.
New Year's Day's Hair of the Dog Cake (Rum-Flavoured Hot Milk Cake with Broiled Brown Sugar Frosting), the Queen's Birthday's Chai Trifle and Texas Independence Day's Peanut Butter Texas Sheet Cake join Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts with Pumpkin Cream Cheese Filling for Halloween and 12 Days of Cookies for Christmas.
With more than 50 gorgeous photographs and 75 unique recipes, you'll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.$34.99
Dessert usually makes the home cook think of turning on the oven and setting aside several hours for baking and cooling. Not so fast!
Here are 125 recipes for delicious desserts to be made without turning on the oven. From Rich Chocolate Custard to Double Cream Coconut Pudding to Peach and Buttermilk Panna Cotta to Triple Chocolate Cream Icebox Cake, there is something here for everyone. These are easy, quick recipes perfect for a quick weeknight dessert, weekend get-together or a special occasion.
- Stirred Puddings and Custards
- Rice, Tapioca and Whole-Grain Puddings
- Panna Cotta and Gelled Puddings
- Natural Fruit Jellies
- Whipped Cream Desserts and Fluffs
- Icebox Cakes and Pies
Better Made at Home includes more than 80 recipes for specialty foods you know and love.
For breakfast you can make your own muesli or crostini's with homemade strawberry jam. For lunch try your hand at grinding meat for hotdogs with homemade ketchup or batter up some homemade, crispy fish nuggets for dinner. Recipes for treats include (lollipops, marshmallows and caramels), snacks (bbq popcorn, tortilla chips and pretzel sticks) and desserts (buttery shortbread and chocolate pudding).
Beautiful photography combined with vintage illustrations makes this a book that is both timely and timeless.$24.99$14.99
Chef and owner of two-hatted Biota Dining in Bowral, NSW, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes.
Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world.
In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.$59.99$29.99
From cucumber sandwiches to jam and scones, this comprehensive cookery book from the National Trust is chock full of recipes that go perfectly with a cup of tea.
Afternoon tea is the quintessential British ritual. And with over 100 tearooms across the country, the National Trust knows a thing or two about it. Plus there's everything you need to know to brew the perfect pot of tea (not to mention the odd cocktail and bowl of punch).
Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some of our beloved dishes.$19.99
Matcha is a Japanese green tea powder that is fondly known as 'a superhero among teas', thanks to its natural antioxidant qualities and is becoming increasingly popular around the world as its health benefits and unique taste are embraced globally.
The book uncovers the history behind this phenomenal green powder, looking at how matcha is specially grown, graded and ground. It examines the history of matcha, how it's produced, its immense health benefits and its varied culinary uses and also features more than 40 recipes that show you how to use this versatile and antioxidant ingredient at home.$36.99
From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and Danishes, All Things Sweet represents years of testing, adapting and refining secret recipes.
Here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There's a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally – and that reason is irresistibly delicious baking.$55.00
This foolproof beginner's guide to brewing great beer at home includes everything you need to know to make your very first batch.
Authors Joe and Dennis Fisher strip away the mysteries and ensure success with simple, step-by-step instructions, and they offer 25 great recipes for a variety of beer styles. This revised edition covers the latest techniques and equipment, as well as new varieties of hops and other ingredients.$18.99
A pioneer in the new-wave Irish food movement, Michelle Darmody opened the doors of The Cake Café in 2006 – a small bakery and café, tucked away in Dublin's south side. With her love of great food and great design, the book combines the two in a beautiful compact publication about baking, filled with deliciously vibrant illustrations, tactile and informative about the love of preparing food.
The baking in the book focuses on all things cake, from tray bakes to buns, biscuits to jam tarts, and of course plenty of 'cake cakes' proper. It features a section on icings and fillings, together with much practical information, diagrams, equipment and ingredient advice, and even how to make your own vanilla extract with a bottle of vodka and vanilla pods.
Specializing in good quality home baking with contemporary attitude, rather than fancy, intricate cakes, all of the recipes in the book are ones used in the Café on a day-to-day basis.$29.99
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even deliciious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese.
There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods – as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake.
With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the ideal guide to crafting and enjoying cheese and other dairy products.$34.99
An introduction to the art of bread-making suitable for children and beginners of any age.
Each recipe is thoroughly tested and comes with illustrated, step-by-step instructions, and lots of helpful hints and tips to ensure the perfect bake every time.
Recommended for ages 7+.$19.99
This book gives a brief history of chocolate, explains the production of cocoa and chocolate from the cacao bean, how chocolate is made, the different types, world markets and trends in chocolate consumption.
There are hints on how to enjoy it, the pros and cons of its possible health and nutrition properties, fascinating facts – and 55 choice recipes, sweet and savoury.$9.99$4.00
With this new, easy-to-use cookbook, learn how to incorporate organic, wholesome and nutrient rich food simply and easily into your everyday life.
With a range of delicious recipes for breakfast, lunch and dinner meals, snacks and accompaniments such as jams and chutneys, great tips to help save time and money while eating in a healthy, sustainable way, and simple strategies for shopping, food preparation and storage, this will make a wonderful addition to your cookbook collection.$36.95$9.99
The Complete Guide to Making Mead is a thoroughly up-to-date, modern and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz presents:
- A brief history of the fermented beverage
- An introduction to the basic process including ingredients and equipment
- Advanced techniques, such as oaking, clarifying, aging spicing, and blending
- Guidance on developing recipes and troubleshooting
- Dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices) and braggots (honey and malt)
This elegant recipe book celebrates a bygone era when dressing up, serving tea in fine china and writing personal thank you notes afterwards was simply good manners.
The recipes include both classics of their time (jam thumbprint; shortbread) and new, more adventurous tastes and textures (date and sesame; rosemary and raisin). Evocative full-page colour photos of finished cookies in setting.$29.95$9.99
When the authors opened the doors to Cornersmith in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love...
From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and a produce-trading system where customers can swap home-grown produce for a coffee or a jar of pickles.
This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.
About the Authors Alex Elliott-Howery and James Grant are the husband and wife team behind this Marrickville cafe and picklery, Cornersmith. Together they head a team that includes chefs, cheesemakers, picklers and preservers.$49.99
Make vegetables the hero of your plate.
The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste.
From the award-winning Cornersmith cafes and Picklery comes a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.$39.99