An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."

'Cookery the Australian Way' was first published in 1966. This limited edition hardback commemorative version of the seventh edition celebrates the 40th birthday of a book that has inspired generations of Home Economics students. Not only does this book reflect the ever-increasing diversity of Australia food over forty years, but it is a vibrant piece of cultural and publishing history as well. It features an 18-page overview of all seven editions, including historical information, covers, sample pages and comments from a range of people who have fond memories of using 'Cookery the Australian Way' over the years. Page references to all chapters and recipes remain the same, so the current 7th edition and this commemorative version can be used side by side in the classroom.

As a part of the British Commonwealth, Australia's culture shares many similarities with British culture--and their menu is no exception. Paired with the cuisine of the Aboriginal peoples that first populated the island, Australian dishes often feature meats and fruits, many of which naturally thrive in the warm temperatures found throughout the country. This standard fare has evolved in the years since World War II as more and more immigrants settle down under.

'It deserves a place in every Australian kitchen' - Delicious Magazine Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.

Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.

Home is a collection of more than 200 original recipes by Stephanie Alexander. Each recipe is a finely crafted tribute to her passions and preferences for produce and flavour, and each reflects her consummate skill in communicating the fundamentals of technique. There are detailed recipes for the more ambitious home cook, but also simple ways to combine beautiful ingredients to make dishes for everyday eating. Essays on people, places and experiences offer inspiration to readers looking to deepen their knowledge and appreciation of food. Beautifully designed and photographed, Home is a celebration of the sensual and social delights of food and an essential addition to any kitchen shelf. The recipes - classic, masterful and delicious - will be cooked, shared and enjoyed for years to come. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book. PRAISE FOR HOME 'Stephanie Alexander is one of the few chefs with the heart of a home cook: every recipe she writes is infused with warmth, vibrancy, and a deep understanding of the pleasures of both cooking and eating; no kitchen should be without her. And behind each of her recipes is her vast knowledge and keen intelligence, which she shares so generously and with such clarity and economy. There is really no one to match her: an enthusiast for farm-to-fork eating and a well-seasoned enthusiast with a peerless palate, she has always been both a repository of tradition and yet always ahead of her time. I bow down before her!' - Nigella Lawson

'Home-grown food that is wholesome, delicious and good for the planet' Food and Travel Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage – in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West. Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions – sustainability and environmental issues being at the forefront – and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals. Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year.

Australian chef, restauranteur, and TV presenter Pete Evans brings his favorite style of cooking--grilling--to readers in this gorgeous full-color book with over 100 recipes. Tongs in hand, Pete shares his sizzling recipes ands ideas for entertaining, from weekend grilling to lazy afternoon barbecues. Each chapter features cocktail recipes to round out the occasion.

In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.