From an education on meat, to a collection of Australian seafood recipes, these are the newly published cookbooks that'll inspire you in the kitchen.
For the cheese-inclined:
Milk. Made − Nick Haddow
Published mid-2016, Milk. Made is a cheese-focused cookbook written by Nick Haddow, the founder of Tasmania’s Bruny Island Cheese Co. This comprehensive tour of cheese gets down to the nitty-gritty; it’s divided into sections covering butter and yoghurt and fresh, surface-ripened, blue and semi-hard cheeses. Milk. Made highlights the best ways to store and serve cheese and offers the best ways to cook with each different variety. Recipes include baked onions in brie custard; lemon crème fraîche ice-cream; and a honey, whisky and saffron cheesecake.
For seafood lovers:
Australian Fish & Seafood Cookbook − John Susman, Anthony Huckstep, Sarah Swan and Stephen Hodges
Written by a group of Australia’s finest purveyors, chefs and restaurant reviewers, the Australian Fish & Seafood Cookbook is an all-encompassing guide to understanding, preparing and cooking sea creatures. The seasonality; catching methods; common weight and length; identifiable features; and sustainability of each fish are listed, which provides a better understanding of the main ingredient. Recipes include harissa-painted Murray cod and red mullet with tomato, onion and basil.
For vegos and vegans:
Eat This, My Friend − Jade O'Donahoo
Eat This, My Friend is a very pretty, very vegetarian cookbook written by Jade O’Donahoo, owner of the now closed Switch Board cafe in Melbourne. O’Donahoo’s cookbook offers recipes for brunch through to dessert; all vegetarian and all without refined sugar. Start with the recipe for sweet-potato gyoza.
For the advanced cook:
Sous Vide At Home − Lisa Q. Fetterman, Meesha Halm, Scott Peabody, Monica Lo (photographer)
Once upon a time the art of sous vide cooking (slow cooking ingredients using immersion circulation) was left to the professionals. Sous Vide At Home illustrates the best and easiest ways to use those fancy sous vide machines that are now readily available to the home cook. This 100-recipe book contains dishes such as eggs Florentine with no-whisk hollandaise and salmon with miso-fennel salad.
For the sweet and sour:
Citrus − Catherine Phipps
Citrus offers more than 150 recipes that highlight our favourite tangy fruits. From yuzu and pomelo, to Asian and Mediterranean dishes, Phipps covers all bases with straightforward recipes. Be prepared for pickles, pies, cocktails and scented broths.
For the Love of Meat − Matthew Evans, Alex Herbert (editor)
Matthew Evans is a former chef and food critic based in Tasmania. Writing from a sustainability point of view, Evans’s recipes encourage users to know more about the protein they’re cooking; where it’s from and its impact on the environment. Have a go at the charcoal-roasted kangaroo with beetroot, labneh, sea succulents and lupin (yellow legume seeds) wafers.
For French classics:
Annie’s Farmhouse Kitchen − Annie Smithers
Annie Smithers, owner of Du Fermier restaurant (a farmhouse kitchen in Trentham, Victoria), knows provincial French classics. Her new cookbook offers seasonal recipes: four menus per season. It also features four “feasts”.
Annie’s Farmhouse Kitchen will be available on April 1.