A ...
TASMANIAN
GARLIC FEAST
"Garlic is a superstar ingredient unlike no other! Whether roasted, fried, pickled, fermented,
smoked, soy-infused, pureed, poached or confit – garlic has been the cornerstone of cuisines
throughout the world since time immemorial. In short, garlic is one of the most indispensable ingredients
there is, and it would be simply unthinkable to contemplate a culinary world without it"
(Janice Sutton, Author. Garlic Feast: Delicious garlic-inspired recipes for the quintessential garlic lover)
smoked, soy-infused, pureed, poached or confit – garlic has been the cornerstone of cuisines
throughout the world since time immemorial. In short, garlic is one of the most indispensable ingredients
there is, and it would be simply unthinkable to contemplate a culinary world without it"
(Janice Sutton, Author. Garlic Feast: Delicious garlic-inspired recipes for the quintessential garlic lover)
Garlic Feast has proven not only to be popular with garlic growers, but foodies and garlic lovers throughout the world. An internationally acclaimed cookbook, Garlic Feast contains oodles of stunning images, more than 100 delicious garlic-inspired recipes - each with its own image, plus all the information you will ever need to know about garlic variety flavours and using, growing, preserving and cooking with garlic, including the sensational superfood 'black garlic'.
Recipes have been created and shared by some of Tasmania’s best, including Gourmand award-winning author, food-writer and chef Rodney Dunn, from the Agrarian Kitchen and the Truffle Cookbooks (Best in the World); Luke Burgess former co-owner and head chef of the multi-award-winning Garagiste Restaurant; Tasmanian culinary treasure, cookbook author and broadcaster Sally Wise; and award-winning chefs Paul Foreman and Ben Bate. There are also recipes from Sam Berechree from My Kitchen Rules (including a sensational garlic inspired dessert); Bronwyn Strange, Head Chef at the award-winning Bangor Vineyard Shed; Mic Giuliani from Sirocco South; Craig Volant, from Felons Restaurant at World Heritage Port Arthur Historic Site; cookbook author and passionate food blogger, forager and author based in New York, Marie Vijoen; SBS Middle Eastern food guru, blogger and author, Fouadd Kassab from Sydney; Thermomix consultant and recipe developer, Arwen Genge, chef Lee Anne Webb who cooked up a garlic storm for many of the recipe images. As a gift for my writing and editing her first solo project - the delightful bite-sized cookbook for kids called 'The Real Food for Kids Cookbook' - and in the spirit of sharing, which Tasmania in particular, but Australia in general, is renowned for, 'Best in the World', chef, food photographer and stylist Eloise Emmett, contributed 10 recipes and took a number of the recipe images for Garlic Feast.
The book not only contains recipes from some of Tasmania's best, it also contains a sprinkling of delicious garlic-inspired recipes created by top Australian interstate and international chefs including Australian culinary icon Maggie Beer, Lisa Featherby from Australia Gourmet Traveller and Sam and Sam Clark from the acclaimed Moro Restaurant and Morito Tapas Bar in London. Two respected food writers (and passionate garlic lovers): Hyosun Ro and Marie Viljoen from Korea and New York respectively, also contributed wonderful garlic-inspired recipes to the cookbook, as have a number of gourmet stallholders who took part in the now iconic Koonya Garlic Festival, held in Tasmania's spectacular South East region www.koonyagarlicfestival.com
‘Garlic Feast’ also shares a wealth of information about garlic, including chapters on black garlic, green garlic, smoking garlic, preserving garlic, cooking with garlic, growing garlic and the nutritional benefits of garlic, as well as recently published information from the Australian Garlic Industry Association about garlic variety flavours!
Designer Ian Wallace: www.ianwallace.com.au
Recipes have been created and shared by some of Tasmania’s best, including Gourmand award-winning author, food-writer and chef Rodney Dunn, from the Agrarian Kitchen and the Truffle Cookbooks (Best in the World); Luke Burgess former co-owner and head chef of the multi-award-winning Garagiste Restaurant; Tasmanian culinary treasure, cookbook author and broadcaster Sally Wise; and award-winning chefs Paul Foreman and Ben Bate. There are also recipes from Sam Berechree from My Kitchen Rules (including a sensational garlic inspired dessert); Bronwyn Strange, Head Chef at the award-winning Bangor Vineyard Shed; Mic Giuliani from Sirocco South; Craig Volant, from Felons Restaurant at World Heritage Port Arthur Historic Site; cookbook author and passionate food blogger, forager and author based in New York, Marie Vijoen; SBS Middle Eastern food guru, blogger and author, Fouadd Kassab from Sydney; Thermomix consultant and recipe developer, Arwen Genge, chef Lee Anne Webb who cooked up a garlic storm for many of the recipe images. As a gift for my writing and editing her first solo project - the delightful bite-sized cookbook for kids called 'The Real Food for Kids Cookbook' - and in the spirit of sharing, which Tasmania in particular, but Australia in general, is renowned for, 'Best in the World', chef, food photographer and stylist Eloise Emmett, contributed 10 recipes and took a number of the recipe images for Garlic Feast.
The book not only contains recipes from some of Tasmania's best, it also contains a sprinkling of delicious garlic-inspired recipes created by top Australian interstate and international chefs including Australian culinary icon Maggie Beer, Lisa Featherby from Australia Gourmet Traveller and Sam and Sam Clark from the acclaimed Moro Restaurant and Morito Tapas Bar in London. Two respected food writers (and passionate garlic lovers): Hyosun Ro and Marie Viljoen from Korea and New York respectively, also contributed wonderful garlic-inspired recipes to the cookbook, as have a number of gourmet stallholders who took part in the now iconic Koonya Garlic Festival, held in Tasmania's spectacular South East region www.koonyagarlicfestival.com
‘Garlic Feast’ also shares a wealth of information about garlic, including chapters on black garlic, green garlic, smoking garlic, preserving garlic, cooking with garlic, growing garlic and the nutritional benefits of garlic, as well as recently published information from the Australian Garlic Industry Association about garlic variety flavours!
Designer Ian Wallace: www.ianwallace.com.au
