Published in 2016 by Murdoch Books, an imprint of Allen & Unwin
Murdoch Books Australia |
Murdoch Books UK |
For Corporate Orders & Custom Publishing contact
Noel Hammond, National Business Development Manager, Murdoch Books Australia
Publishing Consultants: Jill Dupleix and Terry Durack
Publisher: Jane Morrow
Editorial Manager: Virginia Birch
Design: Hugh Ford
Editor: Katri Hilden
Photographer: Cath Muscat
Stylist: Vivien Walsh
Home Economist: Tracey Pattison
Production Manager: Mary Bjelobrk/Alexandra Gonzalez
Text © Kate Walsh 2016
The moral rights of the author have been asserted.
Design © Murdoch Books 2016
Photography © Cath Muscat 2016
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.
A cataloguing-in-publication entry is available from the catalogue of the National Library of Australia at nla.gov.au.
ISBN 978 1 74336 421 5 Australia
ISBN 978 1 74336 422 2 UK
ISBN 978 1 95253 361 7 ebook
A catalogue record for this book is available from the British Library.
Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria
The author and publishers would like to thank KitchenAid for providing equipment for the photoshoot.
IMPORTANT: Those who might be at risk from the effects of salmonella poisoning (the elderly, pregnant women, young children and those suffering from immune deficiency diseases) should consult their doctor with any concerns about eating raw eggs. |
OVEN GUIDE: You may find cooking times vary depending on the oven you are using. For fan-forced ovens, as a general rule, set the oven temperature to 20°C (35°F) lower than indicated in the recipe. |
MEASURES GUIDE: We have used 20 ml (4 teaspoon) tablespoon measures. If you are using a 15 ml (3 teaspoon) tablespoon add an extra teaspoon of the ingredient for each tablespoon specified. |