Ester: Australian Cooking
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€38.99
A.P Bakery
A01=Mat Lindsay
A02=Pat Nourse
abalone
Age Group_Uncategorized
Age Group_Uncategorized
aioli
All Purpose Bakery
AP Bakery
AP Bread
Aussie food
Aussie recipes
Australian cooking
Australian food
Australian recipes
Author_Mat Lindsay
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bacon sandwich
bang cauda butter
barbecue sauce
beef fat caramels
beef tartare
beer mustard
blood sausage sanga
bread
bread and dough
breakfast recipes
breakfast sandwiches
bullet tart
burnt
burnt Pav
burnt pavlova
calamari
caneles
Category1=Non-Fiction
Category=WBN
cheese pie
chicken liver pate
chickpea pancake
chilli paste
Chippendale restaurant
choc-chip tahini cookies
confit garlic
cooking with fire
COP=United Kingdom
crepe brulee
crumpets
cured eggs
dancing for pipis
Delivery_Delivery within 10-20 working days
duck on a spit
dumplings
eat with your hands
egg sand
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Ester
Ester cauliflower
Ester Restaurant
ester salad
Ester spice mix
fermented potato bread
fire
flan
garlic butter
green sauce
horseradish
how to cook steak
how to make toast
kefir
kosho
labne
Language_English
leftover sourdough ice-cream
lobster
malawach
Mat Lindsay
mousse
mud crab
muesli
octopus
onion aioli
oysters
PA=Available
pancakes
Pat Nourse
pavlova
pickled onions
Poly Restaurant
pork and real buttermilk sauce
pork belly
pork chops
porridge
potato galette
potato scallops
potato skin dash
Price_€20 to €50
PS=Active
puff pastry
quail
rendering fat
rissoles
roast chicken
roasted cauliflower
roasted chicken and garlic bread sauce
salads
salted egg yolk butter
seafood
seafood platter
semifreddo
shrimp paste
softlaunch
sourdough
sourdough crumpets
sponge cake
steamed bread
Sunday lunch
Sydney food
T bone with koji
tartare
tarts
the big pork chops
The Ester Salad
the great outdoors
the morning after
toast
toast ideas
toum
vanilla slice
vegetables
what to do with fish heads
woodfire
Product details
- ISBN 9781922616609
- Weight: 1230g
- Dimensions: 190 x 250mm
- Publication Date: 03 Oct 2023
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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"If you want inspiration and to be offered an insight as to how to coax flavour into food, and an understanding of what cooking can be, and how to achieve this, then you are certain to greet this book with as much grateful glee as I do." Nigella Lawson
make a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.
Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.
Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.
The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.
make a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.
Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.
Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.
The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.
Mat Lindsay grew up on the central coast of New South Wales and had never been to a fancy restaurant until he walked into Rockpool, the fanciest restaurant in Sydney in its day, looking for a job to pay the bills while he was studying graphic design. Working for Neil Perry and then Kylie Kwong, two of Australia's most celebrated chefs, at Wokpool, Rockpool and at Billy Kwong, he learnt about produce and technique, about how to taste and how to build and balance flavour, and how to work beyond the idea of Western and Eastern cuisines. Ester, the restaurant he opened in Sydney's Chippendale in 2013, has become a standard-bearer for contemporary Australian dining, and Poly, the wine bar he opened in 2018, and A.P Bakery, which he opened in 2021, continue that tradition.
A restaurant critic and travel writer with more than two decades' experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor at Gourmet Traveller, he has been published internationally in the likes of Condé Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Lonely Planet, Fool, The Robb Report and Afar, as well as in the books Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails. Pat strongly disagrees with Mat's inflammatory views on avocado and mezcal.
A restaurant critic and travel writer with more than two decades' experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor at Gourmet Traveller, he has been published internationally in the likes of Condé Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Lonely Planet, Fool, The Robb Report and Afar, as well as in the books Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails. Pat strongly disagrees with Mat's inflammatory views on avocado and mezcal.
