This small volume packs a serious punch with its special selection of my most loved recipes hand-picked from all my books to date.
I must admit that I’m really chuffed to be part of Penguin/Lantern’s new Cookery Classics collection, which brings together in a series of extraordinarily well-priced volumes (with EBook versions in the pipeline), the best-of the best recipes from its formidable stable of Australian cooks and chefs. (I count myself very fortunate to have such wonderful cookbook writers as Maggie Beer, Stephanie Alexander, Simon Bryant and Kylie Kwong as my fellow authors.)
My editor and I trawled for days through all my books to select the stand-out recipes to include in this volume. I must admit it took us an age as we found it incredibly hard to decide which ones should be included. We finally managed to whittle them down to a shortlist of 120 – and then had to cull it again! This was a painful process for us as we both reluctantly discarded recipes that we loved. However I think that the result has been well worth it, as this book really is a very special selection of my most loved recipes. And I should say, not just loved by me – we also took into account the many letters I’ve received about readers’ favourites too. So you’ll find everything in this book from melt-in-the mouth Slow-cooked lamb shanks with harissa, smoked paprika and tomatoes, and my famous Spicy red lentil salad with capers and currants; to a gorgeous, gluten-free Buttery almond and coconut cake; luscious and oh-so-easy Honey semifreddo, and a truly lovely, light Orange-scented baked ricotta cheesecake.
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