The Real Food Companion

This is my take on what makes some food taste better than others, an attempt to empower cooks when they go out to shop. It answers questions you may never have thought to ask; such as what is “bred free-range” pork, and why isn’t it actually free-range? Is veal cruel? Why you should chop the green tops of your baby carrots the minute you get them home and why you shouldn’t throw out mussels that don’t open in the pan. This is the result of three years’ research and a lifetime’s worth of obsession with food. There are over 200 recipes and chapters are organised so you can dip in and out of topics at will.

Winter on the Farm

An evocative visual feast from Puggle Farm and the dishes we cook in winter. Think hot toddies, slow braised meats, hearty soups and things to eat while drinking hot tea. Nearly 90 recipes to fuel you through the cooler months and a glimpse of the glory that is a Tasmanian winter.

Never Order Chicken on a Monday

An autobiographical tale of how I went from being a badly dressed boy in Canberra to a badly dressed restaurant reviewer in the hotbed of gastronomic fashion, Sydney. It’s a very personal tale for those wanting to get into the industry, or interested in how restaurant food has changed (mostly) for the better in Australia over the last two decades.

Limited stock available. Currently available through my site (contact me) or A Common Ground.