Australian Fish & Seafood Cookbook
Australian Fish & Seafood Cookbook gathers four of the country’s top culinary voices—Stephen Hodges, Sarah Swan, Anthony Huckstep and John Susman—into one lavish hardback celebrating the ocean’s harvest. Murdoch Books’ 2016 first edition tips the scales at 2¼ kg and packs 480 colour-illustrated pages of step-by-step techniques, sustainable fishing notes and recipes that move from barramundi to yabby with restaurant-level clarity.
Inside you’ll find professional tips on selecting, filleting and pairing Australia’s abundant catch, plus health-focused cooking methods that keep flavour at the centre. Step-by-step photos demystify everything from shucking oysters to hot-smoking trout, making the book equally useful for keen home cooks, young chefs and weekend fishers.
This vintage 2016 copy is in good, gently-used shape: the illustrated boards show only light shelf wear, the first two leaves carry a small mark, and every other page remains crisp, unmarked and dog-ear-free. The binding is tight, there’s no writing or ex-library additions, and it comes from a smoke-free home—ready to slip straight onto the kitchen bench or gift pile.
Whether you’re after a reliable seafood cooking reference or a beautiful gift for anyone who loves Australian produce, this comprehensive guide delivers authoritative know-how and recipe inspiration that holds up year after year.
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