Published by
Periplus Editions (HK) Ltd. with editorial offices at 364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.
Copyright © 2001
Periplus Editions (HK) Ltd.
ALL RIGHTS RESERVED
ISBN: 978-1-4629-0973-5 (ebook)
Library of Congress Catalog
Card Number: 98-83180
Credits:
Food photographs by Ashley Mackevicius. All other photography by John Hay, except pages 12, 15 & 24, by Esther Beaton, Terra Australis Photo Agency, and pages 13, 28 & 30 by Glenn Gibson, Blitz Pictures.
Acknowledgments
The publisher gratefully acknowledges the enthusiastic support of Igal Bigos, Area Director, Food and Beverage Operations, of Hilton International Australia; his assistant, Jacqui Fink, and Rod Ritchie of Rainforest Publishing, who helped co-ordinate the project. The publisher also wishes to thank all those who lent props for photography, the contributing authors and, above all, the enthusiastic and talented chefs who so generously shared their culinary secrets.
Distributed by
North America and Europe
Tuttle Publishing
Distribution Center
Airport Industrial Park
364 Innovation Drive
North Clarendon, VT 05759-9436
Tel: (802) 773-8930
Fax: (802) 773-6993
Japan & Korea
Tuttle Publishing
Yaekari Building 3rd Floor, 5-4-12
Osaki Shinagawa-ku,
Tokyo 141-0032
Tel: (81-3) 5437-0171
Fax: (81-3) 5437-0755
Asia-Pacific
Berkeley Books Pte Ltd
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 280-1330
Fax: (65) 280-6290
First Edition
3 5 7 9 10 8 6 4 2
06 05 04 03 02 01
PRINTED IN SINGPORE
THE FOOD OF
AUSTRALIA
Contemporary Recipes from Australia's Leading Chefs
| Stephanie Alexander Maggie Beer Andrew Blake Cheong Liew Andrew Fielke Herbert Franceschini Werner Kimmeringer Kurt Looser Bill Marchetti Damien Pignolet Alla Wolf-Tasker | Guido van Baelen Beh Kim Un Marieke Brugman Gerda Bits Bethany Finn Paul Hoeps Alan Koh Christine Manfield Paul Merrony Dietmar Sawyer Tetsuya Wakuda |
Produced in association with Hilton International Australia
Food photography by Ashley Mackevicius
Styling by Wendy Berecry & props by Christina Ong
Edited by Wendy Hutton
From the Indian Ocean on the west to the Pacific Ocean on the east, the Australian continent is a land of contrasts.
Contents
A History of Australian Cuisine 10
Australia's Asian Connection 19
Gourmet Dining in the Country 25
PART TWO: CHEFS, INGREDIENTS & RECIPES
Appetizers 36
Salads 54
Pastas 64
Seafood 80
Poultry 94
