Australia, New Zealand & Oceania

Indian flavours have finally entered weeknight rotation.<BR> <BR>We all love the flavours of Indian food, but why aren't they as common in our cooking as soy sauce and tomato paste?<BR><BR>Welcome to Everything is Indian, a joyous and delicious journey where Justin Narayan invites you to take his family recipes and do what you want with them. There are no rules, as long as it tastes great. <BR><BR>Drawing on his Fijian-Indian heritage and his multicultural upbringing, Justin shares over 90 recipes that are familiar, exciting and above all easy.<BR> <BR>We're talking roast potatoes taken to the next level with masala flavours, MasterChef-certified chicken curry tacos, the best pizza you could ever make at home and an insane cardamom-hit caramel slice. <BR><BR>Leftover chicken curry now belongs on the best pizza recipe you could ever make at home, and your scrambled eggs is about to meet chilli and masala.<BR><BR>Recipes include how-tos and time-saving hacks so you can get the maximum deliciousness out of your time in the kitchen. <BR><BR>In a gorgeous hardback package with fun, lively photography and a modern accessible feel.<BR> <BR>It's the authentic flavours we crave, given new life. Think of it as a rebrand - but this time, it's from someone on the inside.

Dobrodo¿li v "KNJIGA RECEPTOV TROPSKIH OKUSOV FID¿IJA, dragulj v osr¿ju ju¿nega Pacifika, se ne pona¿a le z osupljivo naravno lepoto, temve¿ tudi z bogato in raznoliko kulinari¿no tradicijo, ki odra¿a ¿ivahno kulturo in zgodovino otokov. Na naslednjih straneh vas vabimo, da se podate na gastronomsko pustolov¿¿ino in raziskujete edinstveno fuzijo okusov, ki opredeljujejo fid¿ijsko kuhinjo. Od obal Viti Levu do oddaljenih vasi Vanua Levu je fid¿ijska kuhinja odraz nacionalne kulturne raznolikosti, ki vklju¿uje sve¿e morske sade¿e, tropsko sadje, aromati¿ne zäimbe in tradicionalne näine kuhanja, kot je lovo, zemeljska pe¿. Ta kuharska knjiga je va¿ klju¿ do odkrivanja skrivnosti fid¿ijske kuhinje, ne glede na to, ali ste izku¿en kuhar ali navdu¿en domäi kuhar. Skupaj se bomo poglobili v srce fid¿ijske kulinari¿ne tradicije, odkrili dragocene dru¿inske recepte in jih prilagodili va¿i kuhinji. Torej, zgrabite svoje sestavine, sprejmite tropsko vzdu¿je in zänimo to okusno potovanje skozi okuse Fid¿ija.

From Mediterranean-inspired salads to mezzes from across the Arabian Peninsula, welcome to this collection of over 90 classic recipes from Michael Rantissi and Kristy Frawley's renowned Sydney neighbourhood bistro Kepos Street Kitchen, ready made for sharing. Enjoy the perfect hummus, lamb keftas, or a cauliflower, tahini and zhoug salad, as well as grilled prawns, whole baked fish or an 8-hour lamb shoulder. Complete with banquet ideas, serving tips and a range of breads, dips and desserts, Middle Eastern Feasts is a celebration of abundant brunches, weeknight dinners and long weekend lunches - an essential companion for feasts with family and friends.

Australisches Kochbuch: Köstliche, abwechslungsreiche und unkomplizierte Leckereien für Down-Under-Flair im AlltagFür Beuteltiere, Giftschlangen und atemberaubende Landschaften ist Australien berühmt und gerade junge Leute aus aller Welt schätzen den einzigartigen Lifestyle - aber haben Sie sich schon einmal gefragt, was in "Oz" eigentlich so gegessen wird? Bei Tisch treffen Sie nämlich auf einzigartig internationale Vielfalt, also schnappen Sie sich dieses Buch und erkunden Sie Down Under auf dem kulinarischen Weg!Britische Siedler, Einwanderer aus Thailand und China sowie europäische Speisetraditionen: Australien ist zwar eine Insel, die zudem denkbar weit von den restlichen Teilen der Welt entfernt ist, doch trotzdem zeichnet sich seine Küche vor allem durch internationalen Einfluss aus. Dazu kommen eine einzigartige Tierwelt, die auch mal Känguru, Riesenkrabbe oder Emu auf den Speiseplan bringt, sowie die reichen Gaben des Ozeans ringsum - und so ergibt sich eine einzigartige Küchenkombination, die modern, exotisch und alltagstauglich zugleich ist. Ob reichhaltiges BBQ, erlesene Fischspezialitäten, Fast-Food-Leckereien für den entspannten Way of Life oder knackig-frische Salate, hier finden Foodies aller Geschmacksrichtungen reichlich Auswahl. Straußensteaks gibt's bei Ihrem Metzger nicht? Keine Sorge! Zahlreiche Leckereien basieren auf bodenständigen Zutaten und falls es doch einmal etwas Spezielles sein darf, werden Sie problemlos im Onlinehandel fündig. Dazu gelingen die kinderleichten Rezepte auch Anfängern und sorgen im Handumdrehen für lässiges Oz-Flair bei Tisch.Frühstücks- und Brotleckereien: Starten Sie mit Pikelets, Bananen-Porridge, Kokosbrot oder Feenbrot voller Geschmack in den Tag.Für den kleinen Hunger: Laksa-Curry-Fish-Soup, Shiitake-Spieß, Wombok-Salat und australische Maispuffer eignen sich perfekt als Vorspeise, Beilage oder Snack.Australien pur: Mit Dips, Saucen oder Gewürzmischungen wie Mango-Chutney, Avocado-Mus, Chicken Salt West Coast Blend oder Gourmet Blend bringen Sie authentischen Oz-Geschmack auf den Teller.Hauptgerichte mit Fisch & Fleisch: Bei australischen Aprikosenhühnchen, Straußengeschnetzeltem, Ofen-Snapper oder Austern-Kilpatrick zeigt sich der Kontinent von seiner herzhaft-deftigen Seite.Veggie-Hits: Vegetarier und Veganer kommen bei Black-Bean-Burger, Spaghetti Jaffle, Karottenkuchen oder Kartoffel Frites auf ihre Kosten.Für Naschkatzen: Genießen Sie mit Pavlova, Lamingtons, Lemon Delicious oder australischem Käsekuchen süße Glücksmomente.Begeben Sie sich mit diesem Kochbuch auf eine Genussreise durch Down Under und erkunden Sie die australische Wildnis von ihrer kulinarischen Seite. Ob entdeckungslustiger Food-Traveler, Australienfan oder Hobbykoch mit Lust auf Neues - holen Sie sich hier jede Menge leckere Inspirationen!

Embark on a remarkable culinary journey through the vibrant and diverse gastronomy of South Australia with Flavors of South Australia. This delightful cookbook invites you to explore the rich tapestry of flavors, ingredients, and traditional dishes that make South Australian cuisine truly extraordinary.From the sun-kissed vineyards of Barossa Valley to the pristine seafood of the Eyre Peninsula, this book celebrates the unique culinary heritage of the region. Immerse yourself in the coastal delights, farm-to-table favorites, indigenous flavors, wine pairings, and sweet temptations that showcase the best of South Australian cooking.This cookbook is not just a collection of recipes-it is an invitation to immerse yourself in the flavors, stories, and traditions of South Australia. Whether you're an experienced chef or an adventurous home cook, Flavors of South Australia will inspire you to create unforgettable meals that reflect the spirit and essence of this remarkable region.Indulge in the rich culinary heritage of South Australia and let Flavors of South Australia be your guide to a world of taste sensations. Whether you're seeking inspiration for everyday meals or special occasions, this cookbook will become your go-to resource for authentic and delicious South Australian cuisine. Get ready to embark on a tantalizing culinary adventure that will leave you wanting more.

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The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.<BR><BR>With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

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.<BR><BR> 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).<BR><BR> 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.

Wall Street Journal Top 10 and New York Times bestselling author. "If you enjoyed The Durrells and James Herriott, you'll love the Old Fools series."When dark clouds gather over El Hoyo, Victoria and Joe find themselves facing life-changing decisions that will shake their quiet village life. A fresh new face brings hope, but the return of a troublesome "bad penny" threatens to undo it all. Can the two old fools and their beloved village weather the turmoil ahead? Perfect for anyone dreaming of moving to Spain or who loves humorous travel memoirs like Driving Over Lemons. Includes Spanish and Australian recipes. This is the fifth book in the hilarious Old Fools series. "Full of warmth, laughter, and some emotional tugs. I gave 5 stars before but Victoria just gets better, so how can I improve on that rating? 5 stars again but the BIGGEST, twinkliest stars." -- Julie Haigh, Amazon Top 1000 Reviewer

Barossa Food is a marvellous combination of recipes, history and stories, all coming from the place in Australia that can best lay claim to a distinctive regional food culture; the Barossa Valley. Angela Heuzenroeder draws on the memories, recipe notebooks and endeavours of people in the valley, as well as her own experiences, to provide over 100 authentic recipes for the modern kitchen.

Enjoy Easy & Foolproof Instant Pot Recipes - The Easy Way!Do you want to Master your Instant Pot Electric Pressure Cooker?Do you want to improve your culinary skills to impress your guests, friends and family?Do you want to cook the best dishes in the world with your Instant Pot?If YES to the above questions, then this is the right book for you.The "Essential Instant Pot Cookbook" is an amazing cookbook for Instant Pot beginners and pro. The recipes are easy to prepare and the cooking instructions are easy-to-follow. Each recipe is written in clear understandable manner and can be served less than few minutes. The recipes collection on-the-go breakfasts, beef and pork, fish and seafood, last-minute appetizers, main dishes, soups, and more.The "Essential Instant Pot Cookbook" is equipped to ensure you get the most out of your Instant Pot. In this book, you will discover the most delicious and easy recipes under various chapters such as:Breakfast RecipesMain MealsPoultry RecipesFish and Seafood Recipes Beef & Pork RecipesEgg RecipesSide Dish RecipesBurger RecipesVegan & Vegetarian RecipesSnack & Appetizer RecipesDessert RecipesWith this cookbook, you will learn how to make the best dishes ever with Instant Pot. You will master your Instant Pot and improve your culinary skills to impress your friends, guests and family.To get this book, Scroll Up Now and Click on the "Buy now with 1-Click" Button to Download your Copy Right Away!Grab Your Copy Now!

In the first half of the 20th century, before fast foods (except for fish and chips) appeared in Australia, home cooking, family dinners and cut lunches ruled the day. Mothers spent their time in the kitchen and, except for a brief period during World War II, they stayed there. They inherited recipes from their own mothers, and shared them as well with relatives and friends. Although many of the recipes and cooking practices were typically English, many came from the Irish, the Chinese who tried their luck in the gold fields in the 1850s, and after World War II, from European immigrants, especially Italian and Greek. Pub lunches led the way in the latter part of the 20th century, followed by take-out restaurants, coffee shops, and restaurants of almost any cultural origin. Today in the 21st century, mothers and fathers go out to work, there are ready made meals available in supermarkets, and going out to a pub for lunch or dinner is no big deal. This cookbook revives the old recipes of the past, the simple tastes of the home made meat pie or sausage roll, the wonderful pastries, cookies, slices and cakes that no modern restaurant or bakery can ever match. For those older readers who no longer cook for themselves, this book will help resurrect for your children or grandchildren what home cooking was all about. The true joys of cooking!

Poke, spam musubi, and loco mocos are currently the rage on the mainland United States, and restaurants serving “local food” have popped up not only in Los Angeles, San Francisco, and Seattle but also in Chicago, New York, and Washington, DC. Who could have predicted the popularity of over-the-top and carb-heavy plate lunches, spam musubi, and poke bowls? What explains this? One quick answer is Hawai‘i Regional Cuisine. The twelve chefs who grandly announced in 1991 the establishment of what they called Hawai‘i Regional Cuisine may well have paved the way. Their commitment to using locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. Yet even after they gained national acclaim and celebrity, the HRC chefs never forgot local food, and many created haute-cuisine versions of Hawai‘i’s fare, such as saimin, the malasada, and the loco moco.Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first book dedicated to the HRC movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from 1991 through 2016, offering a boldly original analysis of its cuisine and assessment of its impact on the islands.Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by how the HRC movement changed the food scene in the islands.

Wenn Sternekoch Vincent Klink unterwegs ist, denkt er vor allem an eines - das Essen. Und was er auf der Suche nach Gaumenfreuden in aller Welt erlebt hat, davon erzählt er hinreißend: Ob er Venedig mit Kanu und Zelt erkundet, in Grönland furchtlos von merkwürdigen Fischspezialitäten kostet oder man im Jemen rasch eine Ziege schlachtet, um ihm ein Frühstück servieren zu können - immer wieder trifft er auf ungewöhnliche <BR><BR>Menschen und erlebt skurrile Begebenheiten. Ein Buch für Reiselustige und Genießer!<BR><BR><BR><BR>Mit Fotos und Zeichnungen aus dem Reisetagebuch des Autors.<BR><BR><BR><BR>«Der Mann schreibt so saftig und elegant, wie er seine Sterne-Küche zubereitet.» Spiegel online<BR><BR><BR><BR>«Klink war schon immer weniger nur der Koch als vielmehr ein Entdecker und Aufschreiber der Welt.» Süddeutsche Zeitung<BR><BR><BR><BR>"Einfach wunderbar zu lesen!"<BR><BR>Christine Westermann, WDR5 Bücher

'What The Heck is Filipino Food? A Beginner's Guide to Filipino Cooking, ' is the first cookbook in Australia solely based on Filipino food and has since won Best Asian Cuisine Book (Australia) at the 18th Gourmand World Cookbook Awards. The Author, Adrian Briones, is a prolific Melbourne-based food blogger (foodrehab.com.au) by moonlight and digital advertising wiz kid by day. Two years ago he travelled back to his birthplace, the Philippines, eating and photographing his way through hawker stalls and restaurants from metro Manila to the white sandy beaches of Boracay. All the way, gathering invaluable tales of food traditions and folklore from passionate locals. The book, which is in two parts, Merienda (snacks/light meals) and larger main dishes, replicating the Filipino style of eating, is based on his mother's recipes. Briones over a two year period lovingly cooked, tested and photographed all the dishes in addition to creating new recipes of his own. He even experienced a near kitchen fire or two during the process - all in the name of research with the intention of telling the unique story of Filipino food culture to Australians. Born in the 'Culinary Capital' of the Philippines, San Fernando, Pampanga, Briones describes Filipino food as Asian Soul Food. "Filipino food holds a unique place in the context of Asian cuisine," Briones says. My book provides an easy guide to traditional Filipino cooking and culture. There are also a few twists on the classics from 'Pulled Pork Adobo Pie' to 'Frenchy Filipino Toast with Maple Butter' - taking traditional recipes into the 21st century." Briones' fun, humorous and passionate personality is represented strongly throughout the book. The design is inspired by his love of comics, complete with flashy quote boxes, superhero fonts and cartoon characters. Along with easy-to-follow and mouth-watering recipes, the pages are filled with humorous childhood stories, giving you a fantastic sense of what it means to grow up Filipino.