GILLAN, Kimberley

ISBN 978-1-923156-37-1 
PAPERBACK

How Low Can You Go?

Nutritious meals from $30 per week

This book has over 80 recipes that prove it can be down. Yet this is more than a recipe book. It is a book for our times, giving you the edge in a crisis. You will learn what foods to buy and when, supermarket psychology and how to stay ahead of the game when things change. There are tricks for when a favourite food becomes expensive and ideas on free foods that might be right underneath your feet.

Just how low can you go? For most of us, 40% of what we currently spend on food.

A family of four can feed themselves for $90 per week.

When Kimberley Gillan stopped work due to illness, drastic changes were needed for her family to keep a roof over their heads. The challenge was, how low could she go on groceries, while providing the 17 more essential vitamins and minerals her family needed and still having weekly treats, snacks, and celebrations. Over seven years of trial and error she learnt more than how to survive; she learnt a recipe for a better life.

Here it is, a set of instructions on how to play the grocery game and win.

About the author

Kimberley Gillan’s processional career has included being a fairy princess at a theme park, an economic development officer, policy writer and strategic planner. She has a Bachelor of Community, Planning and Development, graduation with honours and a Master’s in Urban and Regional Planning. Her Master’s dissertation was on Food Security.

Kimberley lives with her husband Keith, and his cat, on the Atherton Tablelands and now writes full time.

SCOFIELD, Sandra

ISBN 978-1-922890-96-2
PAPERBACK

Busy Person’s Cookbook

For busy people and working parents

Having a busy life either with kids, work or all the many other things that come at you sometimes you just run out of time. You want to make nutritious, tasty meals for your family or for yourself but the clock is against you.

You want to try something new only to look at a recipe and there is a list of ingredients as long as your arm, 30min prep time and 60 min cook time, really who has the time.

We see meals made in 30 min but a lot of the time it is full of pasta or television chefs telling you how easy it is when they have an army of people probably doing their prep. Inside are recipes and meal ideas form busy people, everyday people like my mum, aunty and work colleagues just trying to do it all.

All recipes will have no more than 6-8 ingredients with very little fuss or mess.

You add what you like and take out what you don’t.

TROPIANO, Giuliano

ISBN 978-1-922803-45-0
PAPERBACK

Nonna Calabrese

Calabrian Cuisine

Traditional Recipes for every home cook

The people of Calabria are considered one of the friendliest people of any region of Italy, and always welcome you with open arms. You are assured that if they find you friendly you will be invited for food and wine to their home.

In 2021, I thought it would be a good idea to publish a book that people and our younger generation can have in their homes, and keep this lovely cuisine alive for many more years and centuries to follow, and make our Nonna’s proud.

CHELIAH, Sashi

ISBN 978-1-922629-20-3
PAPERBACK

Kampong Boy

Flavour is my hometown

Savour the flavour of Singapore in the comfort of your home!

Chef and restauranteur Sashi Cheliah goes back deep into his childhood, sharing recipes he enjoyed having as a kid in Singapore. This cookbook is packed with classic dishes that you will enjoy cooking with your loved ones.

“Food is about sharing and spending time together, you don’t have to spend a lot of money or time to enjoy deliciously cooked meals and bond at dinner time.”

Sashi Cheliah flowers Author Photo
Sashi Cheliah at a table Author Photo
Sashi Cheliah in action Author Photo

About the Author

When I was growing up as a kampong kid in Hillview Estate in Singapore, life was tough. I was the eldest of seven children, and my family lived in a small apartment. We could not afford many facilities or luxuries. My parents were not well educated and had to slog for long hours to provide the basic amenities for me and my siblings. They struggled to make ends meet, and had no choice but to leave me and three of my siblings to be cared for by our aunts; the other siblings were cared for by our grandmother.

My aunts were not married at that time, and only knew how to shower us with their love by cooking our favourite food. Even though I was only a toddler, I can remember that my aunties would work a night shift and then come back home to prepare lunch for us, even though they were tired. I was always clinging on to them and watching them cook. I think that’s when I started to love food, and since then I have always experimented with cooking. My aunties didn’t know how to teach us academically, but they shared their cooking knowledge with us.

Years passed and I became a young teenager. My mum had a café and I was spending a lot of time helping her out after school. Don’t get too excited – I was not allowed to be in the kitchen. I only served customers their orders, as my mum was worried that I would end up as a cook rather than getting a white collared job. She wanted us to excel in life and always reminded us that life is not a bed of roses.

Then I started to spend less time with family and lots more with the wrong company, and began to miss school. At that time, I was lucky to have great teachers at Swiss Cottage Secondary School. Hubert Yohannan was my history teacher, and he saw the drastic changes in me. He introduced me to the outdoor club and activities such as rock climbing and camping kept me busy in a good way, and eventually led me to join the Police Force.

When I was 18, I was also lucky enough to meet my other half, Rabicca Vijayan. We met at a barbeque and it was love at first sight. My camping skills played a vital role, but I absolutely swept her off her feet with my BBQ chicken wings – I have to thank my classmate Justin for his recipe!

I was never academically smart and did not continue my studies. I became lost in life and forgot all about my passion for cooking. Then it was time for me to complete my National Service, which was compulsory for all males in Singapore. I was adamant that I wanted to join the Army to be a commando, but my dreams were shattered when I was enlisted in the Police Force. Rabicca and my family were very supportive and encouraging about my joining the Police Force, and it turned out that I loved it. After working in the riot squad, I became part of the Special Tactics and Rescue Unit (STAR) team. That was one of the best moments in my life, as this was a very prestigious and highly regarded job in Singapore. Only a handful of police officers are able to get this job, and I was one of them.

Life sailed along smoothly for a decade till my sweetheart, who was my wife by then, wanted to migrate to Australia as she liked the lifestyle there. I was not in favour at all, but for my family’s sake I was willing to give up my job and start afresh.

We came to Australia in 2012 and I was unemployed for three months. I picked up cooking again as I was bored and had started missing my hometown food. And because eating out was expensive, I cooked almost every day and my passion was rekindled. Even after getting a job in the Department for Correctional Services, I made it a point to cook for my family because my kids enjoyed my cooking.

Our circle of friends widened and we had more gatherings. Many praised my cooking and my wife encouraged me to apply for Masterchef. It took me three years to believe in myself, and I finally did apply in 2017 – the rest is history.

Now I am taking a very exciting next step in my life, as I bring a new angle to my passion for food and cooking, with a focus on the food of my ancestral home.

The Hungry Ghost Social Club

ISBN 978-1-922890-01-6
PAPERBACK

The Hungry Ghost Cookbook

“Food is the way we celebrate everything that matters. It is how we mark a connection with each other; how we celebrate life.”

The Hungry Ghost Social Club is a Web3 foodie brand championing real life value through NFTs. Our cookbook is full of diverse, delicious recipes to choose from – ranging from deeply flavoured tonkatsu ramen to fluffy cinnamon pancakes. Shared by our Web3 community of foodies, restaurant chefs and home cooks, there’s plenty for everyone to enjoy.

TIERNEY, Dennis

ISBN 978-1-922803-40-5
HARDCOVER

The Stranded Chef

Dive deeply into this feast of fine food, photographs and folk tales by The Stranded Chef living in one the most remote communities in the world—World Heritage listed Lord Howe Island—where he forages for mushrooms and free-dives for crayfish.

Recipes are inspired by a lifetime of seeking, exploring and experimenting. Think provincial French food of his mother’s kitchen, tangy curries from the back streets of Thailand and sashimi of fish line-caught in pristine waters.

Dennis Tierney’s mother is French, a bush food enthusiast and a chef; his father is Australian, a photographer and a park ranger. With four children under twelve, they sold their home, bought six backpacks and travelled on a shoestring budget through South-east Asia, Turkey and North Africa, before touring Europe in a classic kombi. Coming back to live on a semi-self-sufficient farm in the Byron Bay hinterland among the original hippy lifestylers, this was the first twelve years of The Stranded Chef’s intrepid life.

The Stranded Chef will awaken the senses…

Stand in a vegetable garden with frost between your toes. Feel stranded, water up to your knees, in the engine room of a sinking super yacht. Breathe in the scenes of a slow boat down the Mekong River. Live on the edge near Everest.

Go on. Open up, turn the pages and get lost with The Stranded Chef…

Natasha Beyer author

About the Author

If you don’t count cooking with his mum in the family teahouse, Dennis Tierney started his apprenticeship at the two-hat restaurant, Fins, in Byron Bay. There he worked with the incredibly talented Masaaki Saito and under head chefs Dorothy Zagarella, Matt Upson, Phil Woolaston, Shane Clancy and Imrahil Leeder, as well as executive head chef and owner Steven Snow.

With these inspirations around him, it’s no wonder he was promoted to Sous chef half way through his third year. Later, he moved to Sydney and worked in the high-paced, big kitchens of Aria, Bilson’s and Bel Mondo. While at Bel Mondo, Matt Upson offered him a job at five-star resort Capella Lodge on World-Heritage-listed Lord Howe Island. He had never heard of it. But it was hard to resist the idea of a tiny sub-tropical island perched 800 kilometres off the east coast of Australia with more diving, walking and fishing than you could possibly handle.

After six years at Arajilla, Dennis was keen for new adventured that didn’t take him away from his beloved Island. Pinetrees Lodge offered him a new culinary experience specialising in garden to table relaxed fine dining. Dennis’s keen interest in the local environment led him to delve into the world of foraging and this is embraced at Pinetrees. Dennis has kept up to date with modern culinary trends and techniques through workshops with famous chefs for Pinetrees’ food and wine week as well as staging in restaurants such as Benelong and Quay in Sydney. The journey and experiences across the three restaurants has fortified strong friendships and identified Lord Howe Island as a place for The Stranded Chef to call home.