Description
Kate McGhie is a farmer's daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family - everyone was happy.
In this book - with over 120 recipes and stories from her family's farm - Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.
Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.
About the Author
She could bake a cake long before she learned to ride a horse, snatch a chicken before she tasted p.t., shin up an apple tree before she'd even heard of Adam and Eve.
Kate McGhie is a qualified chef and one of Australia's most respected food writers and personalities. She is the author of Cook, a much lauded title that won the coveted Australian Food Media Club award for Best Australian Cook Book (2006). Her popular Herald Sun column, published for over thirty years, now reaches some 1.5 million people every week.
Growing up on a farm in Victoria's Western District, her culinary and personal inspiration has always been seasonal produce and the family and rural community of her childhood. Perched at the kitchen table, she absorbed the daily ritual and importance of food: watching her mother and grandmother cook and serve up meals (three a day, plus morning and afternoon teas) and preserve the garden's bounty with the innate wisdom and confidence of those who understand and respect the rhythms of nature.
Awards
Winner of Gourmand World Cookbook Awards - Food Writing Category (Australia) 2016 (Spain).
Book Information
ISBN 9781743363256
Author Kate McGhie
Format Hardback
Page Count 336
Imprint Murdoch Books
Publisher Murdoch Books
Weight(grams) 1632g
In this book - with over 120 recipes and stories from her family's farm - Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.
Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.
About the Author
She could bake a cake long before she learned to ride a horse, snatch a chicken before she tasted p.t., shin up an apple tree before she'd even heard of Adam and Eve.
Kate McGhie is a qualified chef and one of Australia's most respected food writers and personalities. She is the author of Cook, a much lauded title that won the coveted Australian Food Media Club award for Best Australian Cook Book (2006). Her popular Herald Sun column, published for over thirty years, now reaches some 1.5 million people every week.
Growing up on a farm in Victoria's Western District, her culinary and personal inspiration has always been seasonal produce and the family and rural community of her childhood. Perched at the kitchen table, she absorbed the daily ritual and importance of food: watching her mother and grandmother cook and serve up meals (three a day, plus morning and afternoon teas) and preserve the garden's bounty with the innate wisdom and confidence of those who understand and respect the rhythms of nature.
Awards
Winner of Gourmand World Cookbook Awards - Food Writing Category (Australia) 2016 (Spain).
Book Information
ISBN 9781743363256
Author Kate McGhie
Format Hardback
Page Count 336
Imprint Murdoch Books
Publisher Murdoch Books
Weight(grams) 1632g
