Ezard: Contemporary Australian Food by Teage Ezard

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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; carrots; brown onions; celery; garlic; black peppercorns
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    • Categories: Stocks; Cooking ahead; Asian
    • Ingredients: duck carcass; carrots; brown onions; celery; Shaoxing rice wine; light soy sauce; Sichuan peppercorns; coriander sprigs
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    • Categories: Stocks; Cooking ahead
    • Ingredients: veal neck bones; carrots; brown onions; celery; garlic; thyme sprigs; bay leaves; black peppercorns; red wine
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    • Categories: Stocks; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: light soy sauce; Shaoxing rice wine; yellow rock sugar; fresh ginger; garlic; cardamom pods; cinnamon sticks; dried mandarin orange peel; whole cloves; whole star anise; Sichuan pepper; licorice root; dried chillies; cumin seeds; fennel seeds
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    • Categories: Fried doughs; Vegan; Vegetarian
    • Ingredients: self-raising flour; beer
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    • Categories: Fried doughs; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: cornstarch; lemon juice; lime juice
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    • Ingredients: tamarind pulp
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: tamarind pulp
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    • Categories: Sauces, general; Cooking ahead; Asian; Vegetarian
    • Ingredients: light soy sauce; ketjap manis; honey
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    • Categories: Cooking ahead; Vegan
    • Ingredients: caster sugar
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: balsamic vinegar; white sugar
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    • Categories: Cooking ahead; Asian; Vegan
    • Ingredients: dark palm sugar; dried mandarin orange peel; cinnamon sticks
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    • Categories: Cooking ahead; Asian; Vegan
    • Ingredients: white sugar; rice wine vinegar; red Lombok chillies
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    • Categories: Candy / sweets; Cooking ahead; Vegan
    • Ingredients: roasted unsalted peanuts; caster sugar
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    • Ingredients: whole coconuts
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    • Categories: Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: eggs; store-cupboard ingredients
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Asian
    • Ingredients: Sichuan peppercorns; store-cupboard ingredients
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    • Ingredients: unsalted butter; icing sugar; egg whites; eggs; plain flour
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    • Categories: Rice dishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: jasmine rice
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    • Categories: Rice dishes; Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: jasmine rice
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: garlic; red shallots; fresh ginger; peanut oil; caster sugar; red Lombok chillies
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: green papayas; rice wine vinegar; white sugar; red bird's eye chillies
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: fresh ginger; rice wine vinegar; caster sugar; red bird's eye chillies
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: mirin; rice wine vinegar; light soy sauce; palm sugar; bean shoots
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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead
    • Ingredients: white fish of your choice; egg whites; pure cream
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  • ISBN 10 1740661850
  • ISBN 13 9781740661850
  • Linked ISBNs
  • Published Jun 01 2004
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Known for his bold and imaginative dishes, Teage Ezard has quickly become one of Australia's most exciting chefs. Teage terms his food 'Australian Freestyle', with the primary influences being the cuisine of Asia, particularly China and Thailand. Teage's cuisine is highly developed, creating amazing flavours by mixing and matching simple flavours and adapting cooking techniques. He uses a variety of seasonings, a diversity of infused oils, vineyards, pastes, garnishes and spice blends. He also takes you through the art of red braising, steaming, tea smoking, stir frying, pasta making, curing and deep frying. Create dishes such as: Crispy Skin Ocean Trout with Caper and Soft Herb Mash, Anchovy Mayonnaise and Citrus Salsa, Soy Glazed Chicken Breast with Warm Rice Noodle Salad and Spicy Fried Peanut, Lime and Coriander Dressing, Slow Cooked Lamb Shank with Creamed White Beans, Gremolata and Watercress Salad, Mascarpone Parfait with Fresh Figs and Sticky Vanilla Syrup, Green Coconut Pancakes with Dark Plum Sugar Syrup, and Coconut, Chilli and Lemon Sorbet.

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