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Dining down under VIC Cherikoff & Benjamine Christie
Accompanying the hit Australian series, Dining Downunder™, The Dining Downunder Cookbook follows three chefs as they explore the diverse cuisine and indigenous ingredients of Australia. From cooking on a boat in Sydney Harbour to exploring the Blue Mountains and Margaret River, and discovering the hidden gems of the Australian food industry, this book offers a unique and educational journey through the country's culinary delights. Join chefs Vic Cherikoff, Benjamin Christie, and Mark McCluskey on their quest for an authentic Australian food experience.
Discover the unique world of Australian native cuisine through Cherikoff's groundbreaking introduction to the native food industry, which he revolutionized in the 1980s by commercializing a variety of products derived from Aboriginal ingredients. This book also includes a foreword by prominent Australian entrepreneur, Dick Smith, and explores the diverse flavors of native fruits, seeds, nuts, herbs, and spices, as well as their essential oils and derivative products. These ingredients, sourced from deep rainforests, outback deserts, coastal woodlands, and alpine valleys, are gaining popularity in the global marketplace as a unique and flavorful trend.
Discover a visual feast for the senses with The Dining Downunder Cookbook, featuring over ninety expertly-crafted recipes and detailed descriptions on using native ingredients like Wattleseed, Paperbark, Riberry Confit, and more. Get inspired by recipes from top restaurants that the chefs visit. Whether you're a passionate home cook or a gourmand seeking new food trends and unique ingredients, this cookbook is a must-have. Enjoy easy-to-follow recipes and informative guides, including tips for mastering an Australian BBQ.
