A LITTLE FOOD FLIGHT READING
IF you’ve been watching Channel 9’s cringe-worthy television series Ladetteto Lady, Rosemary Shrager will be a familiar face. It’s hard to decide who is more terrifying: the fierce Shrager or the hideous batch of belching, semi-naked, swearing Australian ladettes’’ she is trying to tame. Fortunately, Rosemary Shrager’sSchoolforCooks (DK, $49.95) is a far more refined affair. Based on the British TV series SchoolforCooks , in which self-taught cook Shrager stars, the book is neatly arranged in easy-to-find categories — soups and starters, fish, poultry, meat, vegetables and accompaniments, desserts, bread, biscuits and basics — making it a user-friendly reference for home cooks who need a little guidance. Recipes such as scallops in puff pastry with mushroom and madeira sauce will surely have the first-time cook marvelling at their own ability. With Shrager’s stern guidance and sensible tips, perhaps even those lost-cause ladettes could become domestic goddesses given time.
(Lantern, $55), a compilation of 100 recipes using produce sourced from the Australian desert, forest and bushland. Robins and her partner Ian are the directors of Robins Foods, manufacturing and marketing Australian native food products. Here she sheds light on what to do with the likes of Kakadu plums, wild limes, bush tomatoes and mountain pepperberries with recipes that best highlight their culinary properties. The book is a nice idea for overseas visitors wanting to go home with a souvenir of Australia that’s not the ubiquitous stuffed koala, and for those who take seriously the concept of eating locally. Michelle Rowe FOURTEEN native Australian ingredients are the stars of the show in JuleighRobinsWild Food