Publisher's Synopsis
Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese.
