Botanical: Inside the Iconic Brasserie


Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is read more

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ISBN:

9781740663946

Format:

Hardback

Dimensions:

28cm x 28cm

RRP:

$85.00

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 August 2007

ABOUT THE AUTHOR

Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and continues to receive critical acclaim for creating inspiring dishes that take an innovative approach to culinary traditions. Lured to Australia by Sir Terence Conran after working as Executive Chef at Quaglino’s in London (where, at the age of 27, he was awarded the prestigious