This book is all about simple, nourishing meals made in the Thermomix using fresh, wholesome ingredients, designed for you to look and feel super healthy. While everyone's idea of what is healthy varies, there is one basic principle that everyone agrees on: eat more fruit and particularly vegetables. That's what Super Healthy is all about.
In this book you will find a huge variety of delicious meals that celebrate fruit and vegetables in fun and exciting ways, inspirng you to emphasise their role in your diet. From flavoursome, robust salads and delicious winter-warming meals, to creatively nutritious drinks and desserts, everyone will find recipes to suit their tastes and lifestyle. Many gluten-free, dairy-free, vegetarian, low carb and paleo recipss make this book a fantastic resource for all kinds of foodies, with all kinds of eating preferences.
Titles by Alyce include: Quick Fix in the Thermomix Quick Fix For Every Occasion Alyce Alexandra Mini Series Low Carb
Continuing the precedent set by Alyce Alexandra's first publication QUICK FIX IN THE THERMOMIX, this cookbook contains easy to follow formatting and symbols, plus informative tips on cooking, recipe variations and health. Every recipe is accompanied by a colour photograph to guide and inspire you, with dishes that can be faithfully recreated in your kitchen.
Publication Date: 29 July 2015 (was April) From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond - the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.
Pages: 320 Dimension: 252mm X 192mm Author: STEIN, RICK
For anyone addicted to crack pie, compost cookies, and cake truffles, here are their savory counterparts--such as Kimcheezits with Blue Cheese Dip, Burnt Honey-Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers--along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through "weaknights," sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
Pages: 256 Dimension: 261mm X 208mm Author: TOSI, CHRISTINA
The Real Meal Revolution will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health, too, through what you eat. And just look what you can eat! Meat, seafood, eggs, cheese, butter, duck fat, nuts - usually the first things to be prohibited or severely restricted on most diets. This is Banting, or low-carb high-fat (LCHF) eating, for a new generation, now solidly underpinned by years of scientific research and by now incontrovertible evidence. This extraordinary book overturns the conventional dietary wisdom of recent decades that places carbohydrates at the base of the supposedly healthy-eating pyramid and which has led to a worldwide epidemic of obesity and diabetes. It is both a startling revelation, and as old as humanity itself. In its place, The Real Meal Revolution offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for you. This is emphatically not just another unsustainable diet or a fad waiting to be forgotten, but a return to the way human beings are supposed to eat. At the same time as losing weight, you will have more energy, feel no hunger, sleep better and enjoy better health in every respect, most tellingly in better blood-glucose and insulin readings (as well as helping to prevent Type-2 diabetes, the diet offers the only cure for this supposedly incurable disease). In addition, your mental focus will be improved and your athletic performance, too (author Jonno Proudfoot, together with Thane Williams, recently became one of the first people to swim from Mozambique to Madagascar, a distance of 460 km).Renowned scientist Professor Tim Noakes, bestselling nutritionist Sally-Ann Creed and Top Ten-rated restaurant chef Jonno Proudfoot have combined their extensive experience and research into a definitive guide that is both a beautifully illustrated cookbook, packed with nearly 100 simple, delicious and beautifully photographed recipes, and also as a cogent argument in support of a radical, sustainable approach to healthy eating.
Pages: 288 Author: CREED, SALLY-ANN, NOAKES, PROF TIM
Publication Date: Coming 26 August 2015! Israeli-born chef Michael Rantissi and his partner and 'balaboosta' Aussie girl Kristy Frawley drill down to what we all love about the ingredients and flavours of the Middle East - grains and greens, generosity, pungency, sweetness, sharing. This is food that brings everyone to the table, and won't let them leave.Michael puts ingredients first and foremost, opening the door to our greater understanding and appreciation of the Middle East's hidden treasures --- tahini, baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, broad beans, pistachios, wild greens, ancient grains. The recipes go from basics like hummus, aioli and falafel, to Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad, Harissa-braised lamb with okra. To finish, are the pastries, breads and syrup-laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.Living in multicultural Sydney, he says, has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. 'If my mother knew I was serving falafel for breakfast - and people were loving it - she would be amazed,' he says.A much-lauded home cook, Kristy adds those all-important pastries, breads and syrup-laden cakes that turn a meal into a feast, any time of the day or night.
Pages: 256 Dimension: 260mm X 205mm Author: RANTISSI,MICHAEL;FRAWLEY,KRISTY
Publication Date: September 2015 When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner 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.
Biographical note Alex Elliott-Howery and James Grant are the husband and wife team behind Marrickville cafe and picklery, Cornersmith. Together they head a team that includes chefs, cheesemakers, picklers and preservers.
Pages: 272 Author: ELLIOTT-HOWERY, ALEX AND GRANT, JAMES
Publication Date: 26 August 2015 Renowned chef Alessandro Pavoni, of Sydney's two-chef-hatted Ormeggio at the Spit, hails from Lombardy, home to some of Italy's most famous dishes, including osso bucco, bollito misto and panettone. In his first cookbook Alessandro reveals the secrets to these traditional classics, along with more than 100 of his treasured family recipes featuring Lombardy's rich produce - cave-aged cheeses and cured meats, polenta, tender spit-roasted meat and risotto made from rice grown on the plains of the River Po. Having learnt to cook as a boy standing by his Nonna's side, Alessandro understood, from an early age, the power of food to nourish and bring joy. This passion continues to inspire him to create delicious, comforting dishes that will bring a little bit of Lombardy into your own home.
Roberta Muir manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses; she is co-author of A Sardinian Cookbook with Giovanni Pilu and also assisted Janni Kyritsis with his cookbook Wild Weed Pie.
Pages: 240 Dimension: 284mm X 228mm Author: MUIR, ROBERTA AND PAVONI, ALESSANDRO
Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant!
Yotam Ottolenghi has changed the way people cook and eat. His emphasis on inspiring flavours, bold spicing and freshness of ingredients has ensured every meal is a celebration.
Following on from Yotam's seminal first cookbook, Ottolenghi: The Cookbook, in this brand-new collection Yotam and long-time collaborator and Head Chef Ramael Scully offer recipes from their outstanding central London restaurant, NOPI.
NOPI: The Cookbook includes over 100 of the most popular dishes. Written with Scully, who brings an Asian-inspired pantry to Ottolenghi's more traditional staples, this stunning book delivers original, inspirational, flavour-packed dishes.
Recipes include Celeriac Tahini Puree with Spiced Cauliflower and Quail's Eggs; Roasted Duck Breast with Hazelnut Beer Butter; Buttermilk Cod with Urid Dhal; Wilted Kale with Fried Chilli and Garlic; Lavender Labneh, Roasted Rhubarb and Pine Nut Biscotti; Cornbread with Grilled Peaches and Maple Cream, and there are even a few cocktails – such as a Sumac Martini and a Saffron Chase.
So whether you have already experienced the joy of NOPI or you just want to make their most popular dish – Burrata with blood orange, coriander seeds and lavender oil – NOPI: The Cookbook will provide you with all the best-loved recipes from Ottolenghi's innovative London restaurant.
Author Information: Ramael Scully (or just Scully, as everyone calls him) was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully's distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.
Pages: 352 Dimension: 279mm X 204mm Author: OTTOLENGHI, YOTAM AND SCULLEY, RAMAEL
GOLDEN BROWN DELICIOUS Fried chicken has undergone a renaissance. It's been reinvented for a new generation. It's restaurant-level impressive and a sure-fire way to keep a crowd happy. Fried Chicken and Friends is a collection of down-home American-inspired recipes, including the ultimate buttermilk fried chicken, as well as aperol sours, oyster po' boys, waffles with bacon and maple syrup, and all the other delicious things that go with it.Pull up a chair with the team behind award-winning restaurant Hartsyard and get stuck in to the high-octane flavours of beef poutine, crab cakes and chargrilled broad beans. All served with a generous shake of the hot sauce bottle. It's a party on a plate.
Husband and wife team Naomi Hart and Gregory Llewelyn are Australian-Americans whose restaurant Hartsyard in Sydney has become a Mecca for lovers of down-home cooking done to perfection. Gregory has worked under Daniel Boulud, Alain Ducasse and Andrew Carmellini.
Pages: 256 Dimension: 255mm X 200mm Author: LLEWELYN, GREGORY AND HART, NAOMI
In Food for Family, celebrated French–Australian chef Guillaume Brahimi visits some of Australia's most charming and stylish homes, creating delicious menus inspired by the people and place, and discovering what makes a house a home.
Join Guillaume as he prepares a laidback lunch for restaurateur Justin Hemmes at his harbourside home, cooks up a Greek feast at the heritage cottage of The Apprentice's Mark Bouris, and serves a hearty winter luncheon hosted by actor Cate Blanchett in an iconic country woolshed.
Guillaume then shares his own family's favourite recipes, relaxed, easy meals designed to satisfy a household of hungry children (and a busy French chef), including Crispy potato cakes with speck, garlic and thyme. Chicken risotto with peas and lemon, and Pineapple crumble.
This is big-hearted, full-flavoured food, perfect for sharing with those you love.
Royalties from the book will support the National Breast Cancer Foundation.
Publication Date: September 2015 This book tells you everything you need to know about how to have a good time eating and drinking. It's about food that's fun, that's designed to share, and in many cases designed to be enjoyed with a tropical drink in one hand. There are recipes for more than 100 dishes and drinks in chapters including Talking Taco, Couch Cruising (meals for your next big night in), Pick it Up and Eat It (snacks, starters and share plates), Fancy Schmancy (restaurant-style mains to impress), You Can Win Friends With Salad, 3 PM Breakfast (the most important meal of the day ... any time of the day) and Sweet Thangs. Fascinating features you won't find in any other cookbook include a 'World of Schnitzels' map and '50 Shades of Beige Baby!', a dude food photomontage.
For three years James Wirth and his business partners in Drink 'n' Dine have been reviving Sydney's pub scene, taking unloved inner city pubs, ripping out the poker machines and giving the venues back to the people - complete with good food, good booze and good times. In 2012 James Wirth was named in the 'Sydney's Top 100 Most Influential People' list in (sydney) magazine.
Pages: 296 Dimension: 250mm X 190mm Author: WIRTH, JAMES
Publication Date: September 2015 Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness. The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc. Darren Robertson was introduced to food by Michelin-starred UK chef Mark Raffan. At 24 he moved to Australia to work for Tetsuya Wakuda, becoming Tetsuya's head chef. Darren is one of the judges on Channel 10's popular series Recipe to Riches. Mark LaBrooy has been cooking since he was 18. He completed his apprenticeship at Tetsuya's and then spent seven years travelling, two of those years working as sous chef at Josef, a fine dining restaurant in Zurich. It was during what was supposed to be brief visit back to Sydney, that Mark and two of his close mates discussed the idea of opening a café with a difference. On a whim, they went to look at a run-down chicken shop in Bronte that had just come up for lease, and that day Three Blue Ducks was born.
Pages: 232 Author: ROBERTSON, DARREN AND LA BROOY, MARK
Meatballs make the perfect dish for a Monday night supper, a Saturday night dinner party or a Sunday feast. And here are 60 recipes for meatballs like you've never seen them before - Meatballs rustico, devoured with crusty bread to sop up the delectable sauce; Seared beef carpaccio meatballs, best eaten glass of Prosecco in hand; Pork, ginger and lemongrass meatballs; Lobster meatballs. There are recipes for lamb, chicken, fish, prawns, venison and duck. There are even vegetarian (meat)balls - Corn and quinoa balls; Chickpea and cauliflower balls; Tofu with mushroom balls. Almost as important as the meatballs themselves are what they are served with. Select from 20 ideas for sotte palle (literally 'underneath the balls'), from Creamy polenta or Roasted fennel to Wasabi slaw, Cheesy bread or Toasted quinoa. Top with one of the 20 sauces such as Aioli, Red wine and onion or Creamy mushroom, then sprinkle with Truffle salt or Crushed pistachios - and tuck in. Matteo Bruno is a film and television producer with several feature films and many hours of broadcast television credits to his name, including Stefano's Cooking Paradiso and Ask the Butcher. He launched Flinders Lane Food & Beverage Company, importing the finest Italian wines and representing some of Australia's most celebrated wine makers.
Pages: 176 Dimension: 240mm X 190mm Author: BRUNO, MATTEO
Publication Date: 23 August 2015 This is the perfect book for anyone who wants to eat more healthily, but doesn't know how or where to start. Jamie's Everyday Super Food is easy to use, packed with delicious recipes, and makes healthy eating a doddle. Divided into breakfast, lunch and dinner chapters, it allows the reader to choose the recipes that match their lifestyle. Jamie has put together meals that the reader can eat day in, day out and this book that will fit easily into people's daily lives. It's about eating, looking and feeling better, every day.
Pages: 312 Dimension: 246mm X 189mm Author: OLIVER, JAMIE
Publication Date: 1 September 2015 The ultimate celebration of the food we love from 100 of Australia's finest cooks, chefs, bakers and local heroes. 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.
All royalties going to help the wonderful charity work of Oz Harvest. Contributors include: Gray Sean McConnell, Jill Dupleix, Colin Fassnidge, Margaret Fulton, Peter Gilmore, Dan Hong, Kylie Kwong, Christine Manfield, Stefano Manfredi, Matt Moran, Neil Perry, Darren Robertson, Adriano Zumbo, Lyndey Milan, Phillip Johnson, Maggie Beer, Cheong Liew, Rodney Dunn, Frank Camorra, Phillippa Grogan, George Calombaris, Di Holuigue, Dan Hunter, Gilbert Lau, Andrew McConnell, Matt Wilkinson, Daniel Wilson, Alla Wolf-Tasker to name just a few! Comprehensive coverage of all states and territories.
Pages: 432 Dimension: 260mm X 200mm Author: PQ BLACKWELL