From Dan Hunter, the award-winning pioneer of modern Australian cuisine,comes a debut restaurant cookbook that gives a glimpse into the inner workings of his acclaimed restaurant Brae.
Set inside a transformed rustic farmhouse outside Melbourne, Brae has become one of Australia's most exciting dining destinations, renowned for its "fine dining approach to hyper-local cuisine," much of which is produced on the surrounding land.
The time has finally come for Hunter to reflect on his journey on paper: from the theme of his place and its impact on him to his unique style of cooking. Set against a dramatic landscape, it makes for absorbing reading accentuated by photos of his food and the wider environment.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.