{ A LIT­TLE FOOD FLIGHT READ­ING }

The Weekend Australian - Travel - - Australia And Nz Ski Holidays - MICHELLE ROWE

The Food Clock Ed Hal­magyi (HarperCollins, $39.99) THERE’S a lot to be said for a cook­book that opens with recipes for vanilla cus­tard and peach and crois­sant pud­ding. Surely there is no shame in sidestep­ping starters and mains and lung­ing straight for desserts, es­pe­cially when recipes are short and sweet. Tele­vi­sion chef Ed Hal­magyi has as­sem­bled a col­lec­tion of easy-to-pre­pare dishes fo­cus­ing on sea­sonal in­gre­di­ents. What doesn’t work so well is the book’s pre­sen­ta­tion. Warm­ing to his sea­sonal theme and to the ‘‘food time ma­chine’’ cre­ated by the fic­tional char­ac­ter Henri PetitPois, in­tro­duced in the pro­logue, Hal­magyi has ar­ranged recipes un­der chap­ters such as Hot O’Clock and Quar­ter Past Cold O’Clock. Thank good­ness there’s an in­dex. A Sar­dinian Cook­book Gio­vanni Pilu and Roberta Muir (Lan­tern, $49.95) IT’S im­pos­si­ble to go past the oven-roasted suck­ling pig with pick­led ap­ple, orange mus­tard fruit and salsa verde at Gio­vanni Pilu’s Sydney res­tau­rant, Pilu at Fresh­wa­ter. It’s the Sar­dini­an­born chef’s best-sell­ing menu item and there’s a ver­sion in his new book, but it’s the pasta dishes that are the stars of the show, from mal­lored­dus with clams, bot­targa and zuc­chini flow­ers to fusilli with squid and saf­fron sauce.

1968 4. Italy

3. Cake 2. Rose­mary 1.

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