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 eat

Includes brief biographies of chefs and food writers: Catherine Adams, Victoria Alexander, Maggie Beer, Guillaume Brahimi, Marieke Brugman, Raymond Capadli, Rob

A celebration of Australian cuisine like never before -- 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting

The 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 cook

Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the