Écco 2 is pure and simple. Pure flavours and simple, uncomplicated recipes that make the most of the worlds finest seasonal produce.

Philip Johnson opened his modern Australian bistro, Écco, in 1995, bringing new life to a historic tea warehouse in a once-unfashionable part of Brisbane's CBD. Écco 2 is the follow-up book to Philip Johnson's highly successful first book Écco.

In Écco 2, Philip delivers even more delicious dishes from his own kitchen into yours and captures his trademark style: food that is genuine and unpretentious yet distinguished by a passion for perfection. Focusing on starters and desserts Philip uses a lavish variety of fresh ingredients to create magnificent starters including egg fettuccine with chorizo, roasted peppers and artichokes, pressed duck and potato terrine with bitter greens, and onion jam and seared scallops with Tuscan bread salad. Delicious desserts include caramelised rum bananas with toasted banana bread, baked caramel pots with strawberries and honey madeleines, macadamia tart with vanilla cream, and bittersweet chocolate espresso cake with orange and Campari sorbet.

This simply designed and lavishly produced book contains over 150 recipes to help you prepare satisfying and flavoursome meals big in flavours for food lovers all over the world.