Dinner with Serge – Booktopia and the Seasonal Kitchen Experience

by |September 23, 2013

In Australian cuisine, they don’t come much bigger than Serge Dansereau.

Dansereau started work in Sydney at The Regent in 1983, spending 18 years there while shooting their flagship restaurant to three-hat fame. Serge encouraged a greater knowledge of what we can produce in Australia and worked hard to get it from paddock to plate.

In 1998 Dansereau was approached to head up the kitchen in the iconic Bathers’ Pavilion on Balmoral Beach. A local himself, the offer proved too much to resist. The Bathers’ Pavilion is about the locals, the ocean and the food – bringing his customers the best of Australia from the outside in.

Recently some of us were lucky enough to dine with Serge and hear his story, and his passion for fresh Australian produce is exhilarating. We thought we’d share some of his book, and well as some of the dishes that came our way at his incredible restaurant.

Bon Appétit!

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.

Duck Breast

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.

Lamb Fillets

This celebration of Australian seasons, produce and good food is beautifully designed and shot, with each part visually reflecting the relevant season.

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Click here to buy The Seasonal Kitchen from Booktopia,
Australia’s Local Bookstore

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About the Contributor

Andrew Cattanach is a regular contributor to The Booktopia Blog. He has been shortlisted for The Age Short Story Prize and was named a finalist for the 2015 Young Bookseller of the Year Award. He enjoys reading, writing and sleeping, though finds it difficult to do them all at once.

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