Dimensions
220 x 289 x 18mm
An inspired seafood cookbook blending elements of French, Mediterranean and Japanese cuisines - from the creators of one of Sydney's premium restaurants.
After twenty years in a city not known for the longevity of its restaurants, the highly successful Bayswater Brasserie in Kings Cross has become a Sydney institution. Under the guiding hands of Tony Papas and Michael Klausen, and with the baking of Robert Smallbone, the brasserie became renowned for setting new standards.
It was there in the late eighties that the palates of Sydney-siders were introduced to oysters from around the country - served freshly shucked - to be shared, compared and enjoyed at their sensational best. But for the crew at Bayswater Brasserie the appeal of a list of oysters as long and enticing as wine list proved an irresistible catalyst.
That dream expanded to include the best and freshest seafood to be found in Australia and resulted, eventually, in the creation of a new restaurant dedicated to seafood, The Boathouse.
This full colour book comprises a collection of 75 recipes commencing with hors d'oeuvres, then encompassing an extensive range of seafood mains - including the restaurant's famous Snapper Pie - a section on poultry and meat, right through to dessert delicacies and breads.
Each recipe is generously designed over a double page spread with an accompanying photo. Also included in each spread is a sub-recipe or technique relating to the main recipe which gives the book that extra special attention to detail that is customary of The Boathouse and its staff.
