Mr Wilkinson's Favourite Vegetables: A Cookbook to Celebrate the Seasons by Matt Wilkinson

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Notes about Recipes in this book

  • Braised goat neck

    • RosieB on January 21, 2014

      This was easy and delicious. The flavours were great. Served with a celeriac gratin and lettuce, fennel, avocado and pea salad.

  • Rose-geranium-stewed blueberries with creamed rice pudding

    • TrishaCP on June 04, 2016

      I love anything with rose geranium, but this was really way too sweet and rich for me, and I don't think the flavor played well in that combination. I halved the sugar for the blueberry component, but still, it was really overpoweringly sweet. The rice pudding element was extremely rich, and would have done much better with a more tart topping. Having said all of that, everyone finished their dessert nonetheless!

  • Simple braised red cabbage with Cumberland sausages

    • TrishaCP on June 12, 2016

      I greatly reduced the sugar called for- half cup for a savory dish just seemed excessive and I was right. (Mr. Wilkinson seems to really like sugar.) While we enjoyed this the night of, leftovers languished, so I doubt I will be making this again.

    • IsaSim on January 04, 2014

      A bit sweet, but nonetheless delicious.

  • Roasted cucumber, quinoa, freekah & herbs

    • Melanie on March 10, 2014

      This is quite a delicious salad although it is rather time consuming as there are multiple ingredients to be cooked separately. I substituted rocket for the watercress.

  • The Mrs' silverbeet & feta pie

    • pomona on March 15, 2020

      Baked without pastry - 35 mins at 180. Tasty and fast. Good dinner plus leftover lunch

  • Baked beans

    • cassiemcgannon on August 25, 2012

      These are great - rich and spicy, and much quicker to make than most good baked bean recipes.

  • Mashed Brussels sprouts with mint, best end of lamb

    • cassiemcgannon on August 13, 2012

      Only made the Brussels sprouts, not the lamb. They weren't bad, but haven't converted me to loving sprouts.

  • Braised eggplant, tomato & meatballs

    • cassiemcgannon on July 25, 2012

      Improves considerably after standing for at least 24 hours, though flavours are still quite subtle. Will definitely make again, perhaps with some slow-roasted tomatoes and some chile and/or chipotle added.

  • Braise of Kipfler potatoes with gummy shark

    • blings on July 23, 2012

      This is a really tasty easy one pot recipe. I heard Matt Wilkinson on the radio, and he suggested using flathead instead, as I am not keen on shark (too dense) I had completely ignored this recipe. So glad I gave this a go, I think this will be a well used favourite. The fish did not need as long as he suggests, so keep checking.

  • Pickled green tomatoes

    • ShirleyHarring on April 04, 2020

      Delicious pickle for end of season tomatoes, however - the recipe does NOT require the quantity of vinegar listed. I used possibly 300-400ml.

  • Fresh corn salad, prawns, jalapeño, red onion & crème fraîche

    • janeflan on August 02, 2013

      Coriander cress is not an ingredient in this recipe, but cilantro is missing from the ingredients list. Lemon is also missing. The recipe calls for large shrimp rather than prawns. And "short cucumber" rather than Lebanese cucumbers. I hope the other recipes in this book are better indexed - it is a great book and this recipe turned out great.

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  • ISBN 10 1742663826
  • ISBN 13 9781742663821
  • Linked ISBNs
  • Published Mar 01 2012
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite 24 vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. Among the more than 90 recipes are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars.

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