A LITTLE FOOD FLIGHT READING
LIVE the laidback Byron Bay lifestyle through the eyes of long-time resident and chef Steven Snow in his beautiful new book Byron Cooking and Eating (Murdoch Books, $69.95, out in September).
Snow, of Fins restaurant (which last year relocated from Byron’s famous Beach Hotel to Kingscliff), lets seafood and organic produce play a starring role alongside the coastal town’s superb beaches and landscapes in a tome evocatively photographed by Brett Boardman.
Snow says he was inspired by his extensive travels to create fresh, nutritious food and in this book he presents a selection of his Fins signature recipes as well as the casual fare he says he whips up at home for friends and family. He also takes the opportunity to talk about why he fell in love with the town he calls home. He says, ‘‘ It would be impossible to attempt this (book) without also sharing the superb natural beauty and abundance of the Byron shire where I have lived and worked for the past 20 years, and which has been pivotal in inspiring the way I live, cook and eat.’’ We’re rather taken by his recipes for Chilean scallop ceviche and spanner crab chowder. And who doesn’t like a bowl of sticky rice with mango? With seemingly no end in sight to this dreary winter, Snow’s new book— perfect for displaying on the coffee table as well as for propping up in the kitchen — offers a tantalising glimpse of summer. AUSTRALIANS bought more than $150 million worth of imported wines last year and are the world’s biggest drinkers of vintage champagne per capita. It’s with these handy dinner party conversation starters in mind that local wine writer Angus Hughson decided to put together World Wine: The Imported Wine Handbook (Longueville Books, $29.95, out in September), to guide dedicated Aussie drinkers through the maze of foreign wines arriving on our shores. His handbook reviews and rates hundreds of imported wines now available here, travelling through new-world regions such as the US and Argentina, in addition to old favourites including France and Italy. Hughson, who writes for GourmetTravellerWine and TheDailyTelegraph among others, provides expert advice on how to read labels and discusses growing regions, grape types and history. Perhaps most important for this wine novice, however, is his guidance on which wines should be cracked open during a barbie, and which definitely should be put away for a special occasion or investment purposes. Now that could save many a marriage. Michelle Rowe