The Weekend Australian - Travel - - Front Page -

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

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