cover image Australian Food: In Celebration of the New Australian Cuisine

Australian Food: In Celebration of the New Australian Cuisine

. Ten Speed Press, $24.95 (224pp) ISBN 978-1-58008-098-9

To answer the obvious question, yes, kangaroo meat does make an appearance in this beautifully photographed and diverse collection of foodstuffs from Down Under. But more to the point, the marsupial appears in a dish where you might least expect it: a Polenta with Smoked Kangaroo and Parmesan. If that concept smacks more of Sicily than Sydney, then it is indeed at the heart of what Saunders, an established Aussie food writer, proclaims with every page--that today's Australian cuisine is a celebration of fusion. And it is by no means just an Italian mix--French, Chinese, Thai and English cuisines also influence these recipes, which are culled from the kitchens of 54 chefs, restaurateurs and food experts from around the continent. There are several lamb dishes that are grand for the barbecue, including Barbecued Lamb Rumps in a Spicy Yogurt Marinade, and at least a dozen sweet desserts, such as an Asian-inspired Coconut and Apricot Pudding glazed with a Coconut Sugar Syrup. But the seafood dishes highlight this volume--Chef Cheong Liew's The Four Dances is a multicultural recipe composed of Soused Snook, Octopus with Aioli, Raw Cuttlefish with Black Noodles, and Spiced Prawn Sushi. Of course, not everything need be that complex: chef Janet Jeffs relaxes with a beer-battered Summertime Fish and Chips, and Guillaume Brahimi serves up a simple Stew of Yabbies (crayfish in the U.S.) with Clams, Mussels and Scallops. (Sept.)