Good Food: New Classics by Danielle Alvarez and Jill Dupleix and Helen Goh and Kylie Kwong and Adam Liaw and Andrew McConnell and Katrina Meynink and Neil Perry

  • Mussel and potato soup [Andrew McConnell] (page 12)

    from Good Food: New Classics Good Food by Danielle Alvarez and Jill Dupleix and Helen Goh and Kylie Kwong and Adam Liaw and Andrew McConnell and Katrina Meynink and Neil Perry

    • Categories: Soups
    • Ingredients: mussels; onions; potatoes; vegetable stock; bay leaves; thyme; cream; lemons; paprika; chives; country bread
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Notes about Recipes in this book

  • Family-size chicken pot pie [Jill Dupleix]

    • helenjean on March 23, 2026

      Delicious! Wish I had thought to add tarragon but it was divine! Poached some tenderloins in pumpkin soup - I doubled the quantity of chicken and reduced the cream.

  • Honey and ginger chicken wings [Kylie Kwong]

    • treay on January 24, 2026

      The chicken was also very easy to make, but needs to marinate for a few hours or overnight. The recipe says to let it braise with a lid on for 20 minutes, but I realised that it wasn't going to work, because the liquid was not evaporating and the wings looked more boiled than braised. I got rid of the lid and cooked it on high until it started to caramelise. It took about 30 min. The result was amazing. Lovely flavours.

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  • ISBN 10 1760855812
  • ISBN 13 9781760855819
  • Published Nov 01 2020
  • Format eBook
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Simon & Schuster Australia

Publishers Text

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.?

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