Published in 2013 by Murdoch Books, an imprint of Allen & Unwin

Murdoch Books Australia
83 Alexander Street
Crows Nest NSW 2065
Phone: +61 (0) 2 8425 0100
Fax: +61 (0) 2 9906 2218
www.murdochbooks.com.au
info@murdochbooks.com.au

Murdoch Books UK
Erico House, 6th Floor
93–99 Upper Richmond Road
Putney, London SW15 2TG
Phone: +44 (0) 20 8785 5995
Fax: +44 (0) 20 8785 5985
www.murdochbooks.co.uk
info@murdochbooks.co.uk

For Corporate Orders & Custom Publishing contact Noel Hammond, National Business Development Manager, Murdoch Books Australia

Publisher: Corinne Roberts
Art Direction and Design: Miriam Steenhauer
Photographers: Alan Benson and Ben Dearnley
Stylists: Marie-Hélène Clauzon and Kate Nixon
Food Editor: Christine Osmond
Home Economists: Dom Smith and Christine Osmond
Editorial Manager: Livia Caiazzo
Production Manager: Karen Small

Text © Hayden Quinn 2013
The moral rights of the author have been asserted.
Design © Murdoch Books 2013
Photography © Alan Benson and Ben Dearnley 2013

The publisher would like to thank Sonoma Artisan Sourdough Bakers.

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 www.nla.gov.au.

ISBN: 9781743436066 (ebook).

A catalogue record for this book is available from the British Library.

Colour reproduction by Splitting Image, Clayton, Victoria.

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.