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The Great Australian Cookbook

by Maggie Beer, George Calombaris, Kylie Kwong, Charmaine Solomon

Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia’s ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine.

One hundred of Australia’s finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.

Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours.

With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic.

Contributors Include:
Adriano Zumbo, Charmaine Solomon, George Calombaris, Kylie Kwong, Maggie Beer, Margaret Fulton, Matt Moran, Monday Morning Cooking Club, Neil Perry, Peter Gilmore, Peter Russell-Clarke And Stephanie Alexander



About Maggie Beer

Maggie Beer is one of Australia's best-known cooks. In addition to co-hosting The Cook and The Chef and making regular appearances on MasterChef Australia, Maggie devotes her time to the Farmshop in the Barossa Valley, where it all began, and to her Export Kitchen there, which produces her famous range of pates, fruit pastes, jams, sauces and verjuice, and develops her range of super-indulgent ice creams. Maggie is the author of eight successful cookbooks, Maggie Beer (Lantern Cookery Classics),Maggie's Verjuice CookbookMaggie's KitchenMaggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard , Maggie's Farm and Maggie's Christmas, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.


About George Calombaris

George Calombaris was voted one of the 'Top 40 chefs of Influence in the World' in 2004 by The Global Food and Wine Magazine, and he continues to live up to this acclaim. He owns several restaurants in Melbourne is also a judge on MasterChef Australia and Junior MasterChef Australia.

Other books by George Calombaris


About Kylie Kwong

Kylie Kwong is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney, and as a passionate advocate of sustainable food and ethical eating. Her restaurant uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales. A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam. Kylie is the author of six books – Kylie Kwong's Simple Chinese Cooking ClassIt Tastes BetterMy ChinaSimple Chinese CookingHeart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.




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