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Sepia : The Cuisine of Martin Benn - Martin Benn


The Cuisine of Martin Benn

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Sepia, is quite simply, one long, exquisite, "wow" moment.' - John Lethlean, Weekend Australian Magazine

Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia.

Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.

About the Author

Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.


Beautiful display of culinary cuisine


I bought this as a gift for my partner who works in hospitality but is also a lover of cooking. We have been to Sepia previously and reading the book reminded us of all the magic we experienced. The photographs are beautiful and delicate. The recipes are well written. This book is a real treat for anyone who is passionate about fine dining.

Sydney, Australia



5.0 1


ISBN: 9781743363522
ISBN-10: 1743363524
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 304
Published: 1st October 2014
Country of Publication: AU
Dimensions (cm): 31.0 x 22.5  x 3.18
Weight (kg): 2.02
Edition Number: 1