The Capital Cookbook 3
Home to a bustling local food culture cultivated by chefs, producers, business owners and a food-loving public, Canberra's food culture is amongst Australia's finest. Take a journey through this vibrant culinary landscape in the third edition of the Capital Cookbook, featuring recipes from the region's 50 best chefs and producers.
The Southern Highlands Cookbook
The Southern Highlands of New South Wales is home to a network of distinguished chefs, supplied by a multitude of artisan producers whose focus is quality local food. With recipes and contributions from 30 of the region’s best chefs and producers – The Southern Highlands Cookbook is a journey through the vibrant food landscape of this beautiful region.
The South Coast Cookbook 2
The second iteration of this sold out publication, The South Coast Cookbook 2 (2015) is a vivid journey into Australia’s iconic coastal food culture. With recipes and features from some of the South Coast’s best chefs, local producers and South Coast food Ambassadors including Rick Stein and Paul West – there is a recipe for everyone in this 200-page, hardcover food journey from Kiama to Eden.
The Capital Cookbook II
Admired for its landmarks and the serene bushland that surrounds it, Canberra is also home to a vibrant food culture. The Capital Cookbook II (2014) is an eclectic mix of 50 recipes from 28 of Canberra’s best chefs, an insight into the Capital’s rapidly evolving – and increasingly revered –culinary scene.Add to cart $9.95
The South Coast Cookbook
The original South Coast Cookbook is the first exploration of the exciting culinary industry of this picturesque seaside strip of of New South Wales. Featuring 33 recipes from some of the South Coasts’ favourite chefs and stunning regional photography – The South Coast Cookbook captures the food, landscape and lifestyle of the South Coast circa 2008.Add to cart $9.95
The Capital Cookbook
One of the first regional cookbook’s of its kind – The Capital Cookbook (2004) offers insight into the budding food culture of the Canberra District. With recipes from Canberra institutions past and present – the book is a nostalgic reflection on the capital’s now booming culinary industry.