A reading list for exploring the recipes, anecdotes and places to dine in Sydney.
When we are on a dining tour we often recommend books about the Sydney food scene that provide more in-depth information about the vibrant and ever-evolving culinary talents of our city. By delving into these books, our guests gain a deeper appreciation for the diverse range of cuisines, talented chefs and the hidden gems that make Sydney a food lover's paradise.
Whether you're a seasoned foodie or just starting your exploration of Sydney's gastronomic delights, these books serve as a gateway to discovering new flavours, cuisines, and stories that celebrate the thriving food scene of our beautiful city. These acclaimed authors bring a wealth of knowledge and passion to the table, making these publications essential reads for any food enthusiast.
Here are a few recommendations usually available in-store or online at Potts Point Bookshop, if your a local Sydneysider, or online at independent booksellers around the globe.
Flavours of Sydney
Published by Mr Smudge Publishing
Discover over 120 Sydney restaurants, bars and hotels signature recipes.
Experience the sea, sun, and spectacular food that define Sydney's enviable lifestyle. Beyond the glamorous harbour city surface lies a thriving food culture that blends global inspiration with local ingredients. European techniques elevate the flavors of native fruits, while Asian influences add an exciting twist to seafood dishes.
From the Northern beaches to the Southern Shire, the chic East to the vibrant inner west, Sydney offers a diverse array of creative cafes, incredible restaurants, and quirky bars. Immerse yourself in the city's impressive dining scene and bring the chefs' signature recipes into your own kitchen for a culinary adventure like no other.
Community
By Hetty Lui McKinnon
Published by Pan Macmillian Australia
Community is a beloved Australian classic, and the revised edition showcases sixty of Arthur Street Kitchen's original and best-loved seasonal, hearty, big-flavoured salads. The new edition also features over 20 new recipes and heartwarming stories of home cooks whose lives have been deliciously influenced by this book.
Leaving no vegetable, herb, legume, nut, or spice unexplored, Community guides the reader in effortlessly and confidently preparing healthy, meat-free comfort food. These recipes are perfect for heart-and-soul meals meant to be shared with family, friends, and neighbours.
Family
By Hetty Lui McKinnon
Published by Pan Macmillian
Hetty shares her approach to modern, uncomplicated, hearty and healthy food powered by vegetables. These classic recipes represent the multicultural meals she serves around her family table. Some are heirloom recipes passed down from her mother, while others are beloved family staples, and many are re-imagined versions of comforting classics, infused with a healthier perspective.
These captivating recipes are intertwined with heartwarming family narratives from home cooks across the globe.
The Wholefish Cookbook
By Josh Niland
Published by Hardie Grant Publishing
Innovative seafood chef Josh Niland introduces a revolutionary approach to fish cookery in his first book. Going beyond the conventional norms, he delves into every aspect from sourcing and butchering to dry aging and curing. It challenges existing perceptions, urging readers to recognize fish as a versatile protein source deserving of the same whole-animal respect as meat.
Featuring over 60 recipes showcasing a variety of fish species, from Smoked Marlin Ham Caesar Salad and Fish Cassoulet to Roast Fish Bone Marrow and, the quintessential Australian classic: fish and chips. If you are wanting to incorporate more fish into your diet but are deterred by concerns over environmental impact this publication encourages exploration of new fish varieties which could transform the way you purchase, prepare and enjoy fish.
A fish offers more than just its fillet. This sentiment echoes the truth that the sea teems with a diverse array of fish waiting to be discovered and savored.
Ester: Australian Cooking
By Mat Lindsay with Pat Nourse
Published by Murdoch Books
Make a fire. fake a fire. roast your oysters. dance with pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.
Ester invites you to play with your food and relish the adventure. It originates from the renowned inner city Sydney restaurant of the same name but proudly diverges from the usual restaurant-focused books.
Consider it a catalyst for fresh ideas in your kitchen and at your dining table. Designed to be utilised, shared, recited out loud, maybe even scorched.
Ester, the restaurant, revolves around its wood-fired oven and the magical essence it imparts. Whether it inspires you to reconsider the potential of toast, roast your fruit, experiment with the traditional cauliflower, or embrace a leisurely Sunday lunch, the Ester playbook offers a multitude of concepts to cook and exist by.