Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure by Curtis Stone and Ben O'Donoghue

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Notes about Recipes in this book

  • Citrus and honey almond cake

    • debkellie on August 14, 2015

      Cake of the day today.. made a sour cream, cream cheese honey frosting to top it off. What is cake without frosting or syrup?

  • King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa

    • debkellie on February 13, 2014

      A very simple & quick recipe: not sure the rosemary skewers added anything except "cheffiness". The salsa was a lovely contrast, but could perhaps have done with a little more chilli (for my taste). Good textural & flavour combinations. Would probably work equally well with chicken substituted for prawns; or for those preferring vegetarian fare without the fish/meat protein.

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  • ISBN 10 1554700825
  • ISBN 13 9781554700820
  • Published Sep 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Key Porter Books
  • Imprint Key Porter Books

Publishers Text

An irresistible illustrated cookbook based on the popular Australian TV show

Curtis Stone was trained by Marco Pierre White, the youngest chef ever awarded 3 Michelin stars. Surfing the Menu is based on the exciting eight-part cookery series of the same name, in which two talented chefs, Curtis Stone and Ben O'Donoghue, travel the rugged land and scenic coastline of Australia, sourcing local produce and cooking up a storm. Each chapter is drawn from one program of the series, incorporating the recipes used, the places visited, and the people met along the way. With Australia now considered a hot spot for innovative cooking and including stunning location shots, this book is a ideal for foodies and fans of this beautiful continent. The culinary creativity of the Stone and O'Donoghue are wonderfully evident in these dishes, from Pink-Eye Potato, Olive and Caper Salad (Tasmania) to Barbecued Hot and Sour Tuna Escalopes (the Abrolhos Islands) to Pear and Macadamia Nut Crumble (Byron Bay). It's all regional, seasonal, and scrumptious, presented step-by-step and illustrated with captivating color photographs throughout.

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