The new cookbook from Serge Dansereau of Australia's iconic Bathers' Pavilion.
Seasonal Kitchen gives you 220 new recipes that celebrate Australian produce. In this eclectic collection of recipes, which draws its inspiration from the Mediterranean, as well as India and China, Serge continues to use his chef know-how to demonstrate how to turn modern-day classics from good dishes into great ones. Capitalising on his reputation as the ‘father of the fresh food movement’, Serge moves us through the year, listing in-season produce and offering us recipes that will show them at their best.
In Autumn, there is cauliflower,leek and cider soup, chicken piccata with lemon and parsley and lavender pannacotta with pistachio biscuits.
In Winter, eat Serge’s pork belly with ginger and shallots, with a raisin and treacle tart. Spring heralds artichokes with parmesan, thyme and anchovy sauce and a lamb loin with an olive crust and Summer, ocean trout marinated in spiced yoghurt with coriander, roast turkey, with macadamia nut and tarragon stuffing and a summer pudding with berry ice cream.
This celebration of Australian seasons, produce and good food will be beautifully designed and shot, with each part visually reflecting the relevant season.
About the Author
Serge Dansereau is the executive chef of Bathers' Pavilion Cafe and Restaurant at Balmoral, NSW. He is a multi-award winning chef, renowned for his committment to excellence and seasonal produce.
Reviewed by 1 customer
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I adore this man. The recipes are easy to follow with thoughtful explanations enabling you to produce food as beautiful as the illustrations in his book. This is high reward cooking.
Number Of Pages: 393
Published: 1st September 2013
Publisher: HARPERCOLLINS UK
Country of Publication: AU
Dimensions (cm): 19.8 x 12.8 x 2.1
Weight (kg): 0.27