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El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.
Ferran Adria voted 'Chef of the Decade' by Restaurant Magazine.
For the first time, "A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous, sought after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, elBulli has been at the very forefront of the world restaurant scene Ferran Adria became head chef in 1987.
Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran.
Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes.
In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
The much-anticipated first book from the founder of The Agrarian Kitchenin Tasmania.
When former Australian Gourmet Traveller food editor Rodney Dunn moved from Sydney to Tasmania, he and his wife Severine set about transforming a nineteenth-century schoolhouse into a sustainable farm-based cooking school.
Nestled in a misty valley outside Hobart, The Agrarian Kitchen struck a chord with people seeking respite from fast-paced lives and a meaningful connection with the food we eat and the land that produces it. This collection of recipes from the phenomenally popular cooking school celebrates the simple pleasures of cooking and eating in tune with the seasons, and the rhythm of a life lived close to the earth.
About the Author
Rodney Dunn grew up on a farm in rural New South Wales. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya's, before moving into food media. He has since developed recipes for most of Australia's food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor, and is currently the magazine's contributing food editor.
A natural teacher, Rodney has taught cooking classes for Sydney Seafood School and Simon Johnson, but ultimately his passion for flavour led him back to the land, and in 2007 he moved to Tasmania with his family to establish The Agrarian Kitchen.
The Good Food Guide 2018 - for the first time - reviews restaurants and awards hats across all capital cities in every Australian state and territory: from Darwin, Hobart, Sydney and Melbourne to Perth, Brisbane, Adelaide and Canberra.
Published by Fairfax Media, it builds on a proud, 38-year tradition of culinary tradition, independent journalism and review. The Age Good Food Guide launched in 1979, followed by The Sydney Morning Herald Good Food Guide in 1984 and, most recently, the Brisbane Times Good Food Guide.
The Good Food Guide 2018 merges the three previous Good Food Guides, and combines it with the content from NSW, Victoria and Queensland to include all states nationally. The extended reach of the Guide into previously uncharted regional foodie regions including the Barossa Valley, Margaret River and King Island helps ensure recognition of the crème de la crème of Australia's dining industry.
The Good Food Guide 2018 is edited by Myffy Rigby and Roslyn Grundy.
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