What's included in the pack:
Lanka Food: Serendipity & Spice by O Tama Carey
Lanka Food is a comprehensive guide to Sri Lankan cooking from acclaimed Sydney chef and restaurateur O Tama Carey.
Sitting on the edge of the Indian Ocean, just below India, is a tiny teardrop-shaped island called Sri Lanka – Lanka is Sanskrit for island, in Tamil meaning 'that which glitters'. It is a country full of contradictions, and the food of Sri Lanka is equally hard to pin down. While the dishes are slowly gaining international recognition, the foundations and building blocks of Sri Lankan cooking are complex. They reflect the many diverse peoples, history, flavours and ideas that have overlapped to create a cuisine that is distinct yet difficult to define.
It was O Tama’s love of the addictive pancake-like Sri Lankan staple hoppers that drove her to start professionally cooking the food from her youth, her heritage and her travels. In Lanka Food, the Lankan Filling Station owner brings her knowledge together with recipes that demystify vegetable-dominant curries, hoppers, and the full range of spices and curry powders that enliven Sri Lankan dishes.
With essays that further contextualise the cuisine, this cookbook is a guide for people wanting a deeper understanding of the culture and the central place of food, and serves as a wonderful starting point for cooking and sharing Sri Lankan feasts with friends and family at home.
Chinese-ish: Home cooking, not quite authentic, 100% delicious by Rosheen Kaul and Joanna Hu
'Utterly delicious, compelling, idiosyncratic and refreshingly honest, by two of this country's most dynamic young talents.' Kylie Kwong
They went with option three.
Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbie. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them.
Chinese-ish is modern, unconventional, innovative, vibrant, tasty, colourful, incredibly delicious food.
Around the Table: Delicious food for every day by Julia Busuttil Nishimura
Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.
Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that's to prepare a meal or enjoy the delicious results.
With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning - Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori - that will soon become favourites around your table, too.
Home Made: Cooking at home with Melbourne’s best chefs, cooks and restaurants by Broadsheet Media
HOME MADE is a love letter to Melbourne food and the people we share it with, featuring 80 diverse and cook-able recipes for home - curated by Broadsheet - by the city's best food innovators. With added context about why chefs do things the way they do, it's a book that will teach people how to cook, not just follow a recipe. The featured dishes are not about taking something out of a restaurant and serving it at home, but about the perfect dish for home.
This is a celebration of the diversity, positivity and innovation that defines Melbourne food culture, and which evolved into something even more special in 2020. The past year changed dining in Melbourne and how we think about chefs, restaurants and their place in our lives. We turned to chefs and our city's food community for lessons and inspiration on how to cook simple things well. We couldn't go to restaurants, so we brought the restaurants to us.
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