Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classicsgathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf, and this convenient boxed set is perfect as a gift or to enhance your own collection.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.
About the Authors
For 21 years from 1976, Stephanie Alexander was the force behind Stephanie's restaurant in Hawthorn, a landmark establishment credited with having revolutionised fine dining in Melbourne. From 1997 to 2005 Stephanie, along with several friends, ran the Richmond Hill Café and Larder, a neighbourhood restaurant renowned for its specialist cheese retailing. In her recently published memoir, A Cook's Life, she recounts how her uncompromising dedication to good food has shaped her life and changed the eating habits of a nation.
One of Australia's most highly acclaimed food authors, Stephanie has written fourteen books, including Stephanie's Menus for Food Lovers, Stephanie's Seasons and Stephanie Alexander & Maggie Beer's Tuscan Cookbook (co-author). Her signature publication, The Cook's Companion, has established itself as the kitchen bible in over 400 000 homes. With characteristic determination, Stephanie initiated the Kitchen Garden at Collingwood College in order to allow young children to experience the very things that made her own childhood so rich: the growing, harvesting, cooking and sharing of good food.
Maggie Beer is one of Australia's best-known cooks. In addition to co-hosting The Cook and The Chef and making regular appearances on MasterChef Australia, Maggie devotes her time to the Farmshop in the Barossa Valley, where it all began, and to her Export Kitchen there, which produces her famous range of pates, fruit pastes, jams, sauces and verjuice, and develops her range of super-indulgent ice creams. Maggie's forthcoming cookbook, Maggie's Christmas, is published on 25 September 2013.
Maggie is the author of eight successful cookbooks, Maggie Beer (Lantern Cookery Classics), Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard and Maggie's Farm, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.
Kylie Kwong is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney, and as a passionate advocate of sustainable food and ethical eating. Her restaurant uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales.
A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam.
Kylie is the author of six books – Kylie Kwong's Simple Chinese Cooking Class, It Tastes Better, My China, Simple Chinese Cooking, Heart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.
Matt Moran is the executive chef and co-owner of the award-winning ARIA restaurant, which enjoys one of the most enviable reputations and locations in Sydney, overlooking the Sydney Opera House and the harbour. In 2009 he opened a second ARIA restaurant, in Brisbane, in another stunning waterfront location on Eagle Street Pier. In 2012 Matt opened the doors to Riverbar & Kitchen in Brisbane and also CHISWICK, in Sydney's leafy Woollahra. At the heart of CHISWICK is the kitchen garden, where much of the restaurant's produce is grown. More recently he has opened North Bondi Fish and also, been awarded the tender for the Art Gallery of NSW restaurant and café. While Matt's main focus remains his restaurants, he displays his passion for cooking in TV shows such as MasterChef, Junior MasterChef, The Chopping Block, My Restaurant Rules and his award-winning TV show, Paddock to Plate. He is the author of three bestselling cookbooks, Matt Moran, When I Get Home and Dinner At Matt's.
Gary Mehigan is a Melbourne-based restaurateur with thirty years experience as a chef. He started his career in London, then moved to Melbourne in 1991 where he worked in a number of prominent restaurants, including Browns, Burnham Beeches Country House and Hotel Sofitel. He opened Fenix in 2000, followed by Maribyrnong Boathouse in 2005, and set up Big Kitchen Events, an events and catering business, in 2013. Gary's role as co-judge on MasterChef Australia and Junior MasterChef Australia has made him a household name across Australia. He is also the author of Lantern Cookery Classics: Gary Mehigan and Comfort Food, and co-author, with George Calombaris, of Your Place or Mine? and Cook With Me.
George Calombaris was voted one of the 'Top 40 chefs of Influence in the World' in 2004 by The Global Food and Wine Magazine, and he continues to live up to this acclaim. He owns seven restaurants in Melbourne, The Press Club, Maha, Hellenic Republic, P M 24, Little Press & Cellar, St Katherine's and Mama Baba, as well as consulting for The Belvedere Club restaurant in Mykonos, Greece. George is the co-author of Your Place or Mine? and Cook with Us, and author of Greek Cookery from the Hellenic Heart and The Press Club: Modern Greek Cookery. He is also a judge on MasterChef Australia and Junior MasterChef Australia.
Format: Boxed, Slipcased or Casebound
Published: 23rd October 2013
Publisher: Penguin Books Australia
Country of Publication: AU
Dimensions (cm): 22.0 x 17.7 x 9.6
Weight (kg): 2.9
Edition Number: 1