Country Chefs: Stories and Recipes from Australia's Best-Loved Country Chefs by Australian Country Style

  • Kingfish sashimi with avocado and wasabi mayonnaise (page 2)

    from Country Chefs: Stories and Recipes from Australia's Best-Loved Country Chefs Country Chefs by Australian Country Style

    • Categories: Sauces for fish; Appetizers / starters; Japanese
    • Ingredients: red shallots; verjuice; chervil; basil; kingfish; egg yolks; wasabi paste; avocados
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Notes about Recipes in this book

  • Lamb shanks with cinnamon and orange

    • e_ballad on August 03, 2018

      I’m not sure why you’d soak the chestnuts in stock, then discard the stock, only to add more stock to the dish... These were meltingly tender, though the orange & cinnamon flavours didn’t really shine through. I would consider adding the orange segments later in the cooking, rather than at the start. I’d also consider doubling the cinnamon if that’s the flavour you’re after.

  • Eggplant and pea tagine with roasted lamb backstrap

    • e_ballad on December 08, 2016

      I'm sure that it is largely dependent on your baharat blend, but 2 tblsp completely overwhelmed this dish. I'd halve, maybe even quarter, the quantity.

  • Chestnut torte with verjuice syrup

    • e_ballad on December 11, 2016

      This was fantastic, albeit with some disclaimers. No chestnuts near us to make chestnut meal, so used hazelnut meal as per the substitution suggestion. Went to use the chestnut flour from the pantry, only to find that it had gone rancid, so used plain flour instead. No quandongs, so used strawberries, again as per the substitution suggestion, though instead of poaching them, I just put them in with the cooling syrup. So in short, this was not the recipe from the title, but it was a brilliant recipe using the substitutions!

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  • ISBN 10 1921382244
  • ISBN 13 9781921382246
  • Published Mar 29 2010
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

Country Chefs is a heartfelt celebration of the personalities, produce and places that are redefining the way we think about Australian country cooking. Based on the popular Country Style magazine feature, this book is a collection of 90 recipes and stories from Australia's best-loved country chefs.

Join us as we visit the food regions of Australia. Pick lemons with Maggie Beer in the Barossa Valley, cook Murray cod with Stefano di Pieri on the banks of the Murray, forage for mushrooms with John Cross in the Blue Mountains, and enjoy silverbeet harvested from Stefano Manfredi's kitchen garden in Killcare.

With its stunning landscape and food photography, Country Chefs is about seasonality and local produce but, above all, it's about using the freshest ingredients available to create good, honest meals bursting with flavour.

'With everything from braised lentils and salsa verde with chorizo to individual pavlovas with rose ice-cream and mascarpone, you'll be harking for a sea or tree change of your own.

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