Book Reviews

Felicity O’Driscoll of Cook the Books shares her all-time favourite vegetable, vegetarian and vegan cookbooks.

Cooking, fishing, hunting and foraging in Tasmania through the eyes of a chef who is one of the most intriguing of her generation is an interesting concept

Don’t expect ego-driven deep musings on the philosophy of cooking, or an exposé of drug-raddled kitchens, tantrums and broken lives. In fact, even food is not the focus of this short doco

Weeks into COVID lockdown in California, Samin Nosrat (author of Salt, Fat, Acid, Heat) found herself craving crispy kimchi pancakes from her favourite neighbourhood restaurant.

Regular Cuisine readers will need no introduction to Emma Galloway, whose accessible vegetarian, gluten-free and largely dairy-free recipes and photos have filled our pages for several years.

Dishoom, with restaurants from London to Edinburgh, has its heart firmly in Bombay.

Luminary is a London bakery that teaches baking to disadvantaged women, giving them skills and the confidence to take control of their futures.

Unashamed, gleeful gluttony is what I most admire about Gizzi Erskine, with her celebration of the sheer joys of cooking and eating.

With a firm nod to farmed seafood, this podcast aims to educate consumers and industry professionals on how seafood is connected with the issues facing our planet and what consumers can do to help, arming them with the knowledge to make informed seafood choices.

“Kel! How can you not have watched How I Fell in Love with a Fish by Dan Barber?”

It’s a long time since I got genuinely excited about parsnips, but parsnip latkes and hasselback parsnips got me sitting up and when four-ginger parsnip sticky date pudding caught my eye well, take a look at the ribbons of parsnip lolling languorously atop this baby, then tell me you don’t want it with the recommended syrupy moat of salted caramel plus both cream and ice cream.

Some cooks are driven by instinct, the emotion of food and the urge to nurture those they love; for others cooking is a daily demonstration of science in action.

Forty perfect weekends; that’s the promise and if, like us, your breaks are built around where to eat, what to drink, the best coffee, wineries, markets, craft beer, microdistillery, laneway den or roadside shack, then hit the road, we’ve got you covered.

Since the day it opened there’s been a long waiting list for the opportunity to dine at Hiakai.