Notes about Recipes in this book

• Fig and goat’s curd salad with smoky paprika vinaigrette

  • JLDuck on April 14, 2021

    Easy to make and tasty. I used the vinegars I already have.

• Iceberg with dried oregano dressing and creamy sheep’s milk cheese

  • KarinaFrancis on July 16, 2021

    Lovely, fresh and crunchy salad. Perfect for summer alongside any grilled meat. Don’t skip the shallots, they really make the dish. Will make this a lot over the summer.

• Slow-roasted, crispy sweet potatoes

  • Lafro on January 27, 2024

    This was a bit of a labour of love given the simple ingredients. They turned out perfectly crispy on the outside and soft on the inside. Delicious.

  • alysekstokes on October 02, 2025

    Outstanding. I definitely suggest baking the whole sweet potatoes ahead of time and then cooling crushed pieces overnight as noted in the recipe.

• Steamed eggplant with chilli and pork mince

  • JLDuck on April 21, 2021

    An interesting recipe with many different tastes. Highly recommended. My eggplants were very soft which worked well with the sauce. I used commercial chilli oil which worked well.

• Fennel braised in chicken fat

  • mjes on September 07, 2021

    Yes, I know using schmaltz, lard, suet ... these are not contemporary, healthy ingredients but oh do they taste good. This recipe tries to replicate the taste that fennel used as a bed for roasting a chicken gets. It does a good job of achieving that. It works with other vegetables as well.

  • Lafro on September 20, 2022

    Very tasty. I used duck fat instead of chicken fat and added some carrots as well. Delicious.

• Verjus-roasted quince with Gorgonzola dolce and fresh walnuts

  • mjes on September 07, 2021

    This recipe got me anxiously awaiting the quince season. This is a simple presentation but it is oh so good.

• Ribollita with borlotti beans and cavolo nero

  • Lepa on February 09, 2021

    This soup was incredible. I mostly followed the recipe with some tiny adjustments because of the ingredients I had on hand: I used dried beans instead of fresh (9 oz, the same amount specified for fresh shell beans); I didn't have chicken stock so I used the liquid from cooking the beans and added some Better than bouillon/chicken stock paste; and I added 5 oz of pancetta because that's what I had and didn't want to put the opened package back in the refrigerator. Everyone in my family loved this and we will be making it again.

• Barley risotto with pumpkin, sage, roasted radicchio and balsamic

  • melba on January 28, 2024

    Absolutely delicious. One of those dishes where the combination creates a new flavour. You don't get the bitterness from the radicchio (next time I would cut it into wedges to get even more charred flavour.

• Lasagne Bolognese

  • lou_weez on January 04, 2021

    This is a labour of love, but definitely worth it. I used store-bought pasta (2 packets) and didn't cook it, but I did go against the instructions and add all the bolognese sauce, which was a winning decision :) Makes 12 generous portions.

• Fish crudo with citrus ponzu

  • EmmaJaneDay on March 02, 2023

    This really did not work for us. There is a Korean restaurant in my town that serves a wonderful kingfish crudo with a dreamy sauce, jalapeños and micro coriander. This was not that. Very heavy on the soy, which overpowered everything else, except the sesame oil (which did not go with raw fish imho). Admittedly this was our first experience with ponzu, so maybe it is meant to be like that. Would have been better leaving off the sesame oil and chives and eating this as sashimi using the sauce as a dipping sauce. We finished it only because the fish was so expensive.

• Mandarin and Seville orange–braised duck legs with carrots

  • KarinaFrancis on September 26, 2022

    An easier version of duck a la’orange using my favourite part of the duck. The cook times are a bit overstated, I did 45 mins, turned for 15 then uncovered for 15. Delicious!

• Chicken al mattone with white bean purée, lemon, brown butter and capers

  • KarinaFrancis on September 02, 2021

    Oh wow this was so good and incredibly rich. I’ll definitely make the butter bean mash again it was really quick and easy, especially since I had roasted garlic in the freezer. The sauce was divine, all that butter was cut with the sharpness of the lemon and capers. I browned the skin then finished it in the oven and added broccollini for the last 10 mins.

• Strawberry and brown sugar galette

  • lou_weez on July 01, 2021

    I made the dough in the food processor which made this quite quick to assemble. The directions say to heat oven to 220C and bake for 45min - 1hr. I checked it after 35min (it was filling the house with the most beautiful aroma) and it was very brown - almost burnt! I wonder if you were supposed to turn the oven down to 180C once the galette entered the oven? I will try this again, as what I have managed to taste is good, but for now it's a FAIL from me.

• Buckwheat, brown butter, almond and apple cake

  • lou_weez on August 01, 2021

    This cake is amazing and quite forgiving. As I lovingly dolloped it into the pan I noticed I had forgotten to add the browned butter...oops! So quickly put it back into the mixing bowl, added the butter, gave it a quick stir and dumped it back into the tin. Voila! Didn't make any difference to the finished cake which has the lovely aroma of cinnamon & nutmeg, is moist and oh so delicious.

• Eat Your Books by Jenny Hartin

  An outstanding debut title from the young chef making waves in Australia. Seasonally focused dishes to bring new life to your menu rotation.

  Full review