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GILLAN, Kimberley

Apr 3, 2024 | *Featured books, Australian, Cook Book, Culinary, Education, Handbook, Health & wellbeing, Queensland

Kimberley Gillan self-published author How low can you go book cover
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ISBN 978-1-923156-37-1 
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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

Mar 6, 2023 | *, *Featured books, *listed, Australian, Cook Book, Culinary, Education, Handbook, Queensland

Sandra Scofield author Busy person's cookbook
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ISBN 978-1-922890-96-2
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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.

CHELIAH, Sashi

Nov 25, 2022 | *, *Featured books, *listed, Adelaide, Australian, Cook Book, Culinary, design, South Australia

kampong boy cookbook cover sashi cheliah self-published
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ISBN 978-1-922629-20-3
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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.

TIERNEY, Dennis

Jun 10, 2022 | *, *Featured books, *listed, Australian, Cook Book, Culinary, design, Memoir

the stranded chef dennis tierney author_small
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ISBN 978-1-922803-40-5
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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.

GODENZI, Trevor

May 4, 2022 | *, *Featured books, *listed, Australian, Cook Book, Culinary, design, Education

trevor godenzi full circle cookbook
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ISBN 978-1-922722-54-6
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Full Circle

Trevor Godenzi believes cooking should be an enjoyable experience. The joy of creating meals that ensure friends and family gather around your table to enjoy your efforts, your company, a glass or two of wine and above all enjoy meals that are made with love. Sharing meals that create wonderful memories. Your memories.

 

trevor godenzi full circle cookbook

About the Author

The fourth of five children to Jean and Frank Godenzi, Trevor was born in Traralgon, Victoria, Australia. His interest in cooking developed after leaving home at eighteen to work on an irrigation farm at Coleambally in the Riverina district of New South Wales. Having to cook for himself, Trevor quickly learnt some basic recipes that got him through, even then adapting them to suit his tastes.

Cooking took a backseat for many years while Trevor concentrated on several career moves until finally settling on work within the disability and aged care nursing sectors. Before long though, the cooking urge returned and in 2016 Trevor opened the Gaudenzi Wine Bar (now The Penny).

Six years later, Trevor no longer owns the wine bar, instead moving on to posting recipes in the online SBS Food recipe group. From that and his wine bar, the idea grew for this cookbook.

BOX, David

Jan 18, 2022 | *, *Featured books, *listed, Business, Culinary, design, Melbourne, Victoria

David Box's Australian Gin
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David Box's Australian Gin, now on the bookshop shelves Australia-wide

Australian Gin is now on the bookstore shelves Australia-wide through Novella Distribution.

ISBN 978-0-6486785-8-8
HARDBACK   I  273  pages  l  FULL COLOUR

AVAILABLE THROUGH
TITLE PAGE  (for booksellers) or DIRECT FROM THE AUTHOR (for readers)

Australian Gin

Until a few years ago David Box enjoyed gin. He then discovered Australian craft gin and he fell in love with a spirit that he never dreamt could be so complex.

Jon Lark

Australia’s Jon Lark

David and contributors including Jon Lark – KI Spirits, Dave Irwin and Matt Argus – Patient Wolf, Cameron Mackenzie – Four Pillars and Phillip Jones – The Martini Whisperer open up the world of Aussie gin.

​You’ll find detailed information on dozens and dozens of distilleries that started the current gin craze down under. The people, the gins, their cellar doors and much more.

The book explores in depth the definition of gin, the history of Australian gin, descriptions of different gin styles, what it is like to start a distillery and the issues distillers face, and most importantly how to enjoy gin and support Australian distillers.

Australian Gin covers such subjects such as:

  • What exactly is gin?
  • The history of Australian gin
  • Different gin styles
  • Starting a distillery
  • The issues distilleries have to face
  • How to enjoy gin
  • and more!

It is indeed the book all gin lovers have been waiting for!

Author David Box

From the Author

We are in an unprecedented Australian gin boom. Distillers are winning prestigious global awards. Exports are starting to rise. The number of distilleries is growing exponentially. It is difficult for even the most dedicated fanatic to keep up, until now. Two years ago it became my mission to spread the word. So, whether you have already caught the Australian gin bug or maybe starting from scratch, this is definitely the book for you.

For many years – in my case decades – the 6 o’clock G&T ritual was more a habit. To be honest, I didn’t really love gin, but I certainly enjoyed it. I love good wine, good cocktails and good food, but back then I didn’t actually love gin. It was a surprise to me to discover that Australia even made gin despite the fact that, at that time, we had been doing so for over a decade. As I tried more Australian gin, my enjoyment grew, as did my curiosity and desire for more information. My search was extensive. Sure, there were occasional articles in magazines, newspapers, online and even the odd TV spot, but if you wanted to dig a little deeper into the world of Australian gin, there was bugger all. I honestly felt shocked. How could this be? Someone had to change that, and it might as well be me.

It wasn’t long before I fell in love with Australian craft gin. Those in the know say that gin is the wine lover’s spirit. It has flavours and aromas that are often used to describe the taste and bouquet of wine like floral, berries, length, bold, etc. It seemed natural then that this wine lover should fall head over heels for gin. Not satisfied with a book, discovering that so many people had no idea about Australian gin and having a particular patriotic bent, I took up the cause and became evangelical. I even started an Australian gin related business, Gintonica, to share the taste of Australian craft gin.

Over and over again people were asking questions like: How is gin made? What are the different ways to drink gin? What garnishes should I use? What tonics? What exactly is gin anyway!? Who are the people behind gin distilling? Where are they all? And, as a bit of a history nut, I also wanted to know where and when the first Australian gin was made and by whom?

The most surprising statement that I still come across on a very regular basis is: “I didn’t know that Australia made gin.” Most people know that we make rum, brandy and whisky, but gin? When I inform them that we have, in fact, over 150 distilleries making gin, they are astounded.

I wanted to write a book that could be enjoyed on many levels. For example, to discover where the distilleries are, their cellar doors and tasting rooms, the people involved in the industry and their gins. On the other hand, you can also pick up on some of the hot topics in the gin community and delve even deeper. For example, whether the ways of making a gin are important, the definition of gin styles, the ideas of provenance in Australian gin, what exactly defines a “craft gin”, what is involved in setting up a distillery and so much more.

Before you dive into these pages, do not miss the words on the next page. I was humbled that Jon Lark agreed to write the foreword to this book. He and Sarah Lark founded the first dedicated gin distillery in the modern era on Kangaroo Island. Jon touches on all the important aspects of gin in Australia today and is a perfect way to get started.

David Box l Gintonica

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Novella Distribution