Matt Moran's Australian Food: Coast + countryThe new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country. Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household. 'This is the Australian food I love, and I hope you find lots to love here too.' |
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15 minutes 2-3 minutes 20 minutes 4-5 minutes almond milk baking paper baking tray barbecue bay leaf beans beetroot boil bowl to combine butter caster superfine celeriac chicken chilli coarsely chopped Cooking cool coriander cream crème fraîche crumbs diced drizzle dukkah extra-virgin olive oil fennel finely chopped Finely grated zest fish fl oz fl oz/2 fl oz/4 cups flat-leaf Italian flavour flour frying pan g 3½ g 5½ g 7 oz garlic clove golden brown herbs inch large saucepan lemon juice lime medium-high heat mixture ml 2 fl mustard oregano osso bucco oz/½ cup oz/l paprika parmesan cheese parsley pastry peeled plain all-purpose pork potatoes Preheat the oven Preparation Time 15 refrigerate roasting tin room temperature salad sauce saucepan sea salt season to taste seeds shallot simmer stirring occasionally sugar tablespoons tablespoons olive oil tahini tarragon sauce teaspoon thinly sliced thyme tomatoes vanilla whisk yoghurt zest and juice