Good Food: New Classics
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Red lentil, ginger and coconut curry [Katrina Meynink] (page 61)
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Seven seed crackers [Helen Goh] (page 68)
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Mashed potato, cheese and chive muffins [Helen Goh] (page 70)
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Herbed polenta [Adam Liaw] (page 72)
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Son-in-Scotch eggs with nuoc cham [Katrina Meynink] (page 74)
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Adelaide pastie [Adam Liaw] (page 78)
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Spanakopita [Danielle Alvarez] (page 81)
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Mac and cheese [Jill Dupleix] (page 84)
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Cheese and pepper pasta (Cacio e pepe) [Neil Perry] (page 85)
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Classic carbonara [Adam Liaw] (page 86)
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Meat-free mushroom and lentil Bolognese [Jill Dupleix] (page 93)
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Buffalo mozzarella lasagne [Neil Perry] (page 100)
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Notes about this book
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- ISBN 10 1760855804
- ISBN 13 9781760855802
- Published Nov 01 2020
- Format Paperback
- Page Count 240
- Language English
- Countries Australia
- Publisher Simon & Schuster (Australia)
Publishers Text
Classic and new classic recipes by Australia's leading chefs as seen and cooked by Good Food fans all over Australia. The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight ?of Australia’s ?best-loved chefs.? Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling!
? Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.?
