Alvarez Danielle - Good Food Favourite Recipes

Please note: All oven temperatures are for a fan forced oven unless otherwise stated. Good Food Favourite Recipes Edited by Ardyn Bernoth First published in Australia in 2019 by Simon & Schuster (Australia) Pty Limited Suite 19A, Level 1, Building C, 450 Miller Street, Cammeray, NSW 2062 A CBS Company Sydney New York London Toronto New Delhi Visit our website at www.simonandschuster.com.au Text Individual contributors Introduction Good Food/Nine Photography by William Meppem except images by Katrina Meynink accompanying her recipes All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the publisher. Publishing Director, Good Food: Trudi Jenkins Life Editor: Monique Farmer Life Executive Assistant: Caroline Hartnett Publisher for Simon & Schuster: Julie Gibbs Text editor: Pru Engel Index: Fay Donlevy Cover image photography: William Meppem Cover image styling: Hannah Meppem Internal food styling: Hannah Meppem, except Katrina Meyninks images styled by her Cover, internal design and typesetting: Daniel New The paper used to produce this book is a natural, recyclable product made from wood grown in sustainable plantation forests. The manufacturing processes conform to the environmental regulations in the country of origin. ISBN 9781760851408 ISBN-13: 978-1-7608-5141-5 (eBook)

When we asked Neil Perry for a biography of his career in 80 words to feature in this book, he jokingly replied that he might have to ignore the first 30 years and just focus on the last 10.

He was right. This man one of Australias most influential chefs has owned and operated more than 15 award-winning restaurants, penned more than ten cookbooks, and currently leads the Rockpool Dining Group while clocking up 20 years as a Creative Director at Qantas. Perry is one of nine recipe columnists we are incredibly proud to work with at Good Food. Between them they have careers that involve filming television series, writing a library full of cookbooks, running hatted restaurants, editing restaurant guides and generally being at the top of the food industry game. There is the inimitable Kylie Kwong who has given the world a new cooking style, native Australian Chinese food. Helen Goh, who works alongside Yotam Ottolenghi in London, and Andrew McConnell, one of Melbournes most influential and awarded restaurateurs.

Week after week they, along with other food legends Jill Dupleix, Danielle Alvarez, Dan Lepard, Adam Liaw and Katrina Meynink, file their beautiful recipes to us which we publish on Tuesday in Good Food and on Saturday in Good Weekend . Our brief to these leading chefs is simple: give us the food you are passionate about which reflects the seasons but make it approachable. People who cook these recipes you, our readers are not professional chefs. We need recipes for weeknight meals that can be made after a tough day at work, in between ballet and footy pickups, as much as we need the show-stopping numbers like Danielle Alvarezs chocolate, coconut butterscotch and raspberry trifle (see ). What I love about working with these consummate professionals is that they have an eye on the latest trends in food and cooking while being grounded in the best training and technique. Which means we are, too.

To save you a pile of dog-eared, newsprint articles, we have collated over 100 of their recipes from the last two years in this book. You will find an emphasis on cooking with vegetables, as current trends dictate, along with beautiful meat and seafood dishes, finishing with the most decadent desserts. These recipes will bring you, your friends and family around a table sharing the delicious joy of Good Food. Ardyn Bernoth National editor, Good Food

Danielle Alvarez champions a produce-driven philosophy at one of Sydneys most-loved restaurants, Freds. An alumnus of Napa Valleys three-Michelin-starred French Laundry and former mentee of Alice Waters at Chez Panisse, Danielle has puts her passion for sustainability into action at Freds, carefully curating a list of local farmers who provide the bulk of the restaurants ethically produced and all-natural fare. Malaysian born and Australian-bred, Helen Goh defected from a career in psychology to hone her skills in her true love, cooking, at a number of Melbourne restaurants.

After moving to the UK, she became part of the Ottolenghi creative team. Her first book with Yotam, Sweet , was published in 2017 and, while working on her second book, she writes a weekly baking column in Good Weekend .

Jill Dupleix is a long-time Good Food recipe columnist, restaurant critic and author of 16 cookbooks. The former food editor for The Times in London, she is currently food editor of The Australian Financial Review Magazine , and founding editor of Truth, Love & Clean Cutlery the worlds first guide to sustainable and ethical dining. Kylie Kwong , chef and restaurateur, has become synonymous with Chinese cooking in Australia through her unique combination of Australian native ingredients with traditional Cantonese cuisine. Dan Lepard , best known for his innovative baking and vegetable-rich recipes, is based in London but travels the world as the culinary whizz top chefs like Yotam Ottolenghi and Giorgio Locatelli call in to advise on their menus. Dan Lepard , best known for his innovative baking and vegetable-rich recipes, is based in London but travels the world as the culinary whizz top chefs like Yotam Ottolenghi and Giorgio Locatelli call in to advise on their menus.

Author of the sourdough bible The Handmade Loaf, hes the chef to guide you through the complexities of fermentation, rare grains and curious flours as well as getting straight down to sorting out a mega family dinner thats quick and easy.

Food writer and recipe developer, Katrina Meynink has published two cookbooks, Kitchen Coquette and Bistronomy French Food Unbound , and a picture book Lulu Le Baby Chef . She contributes recipes to a number of publications and draws on her background in journalism and gastronomy related education to assist chefs in developing and writing cookbooks. She has received several scholarships through the James Beard Foundation and Le Cordon Bleu.Next page