Published in 2009 by Murdoch Books Pty Limited
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Publisher: Jane Lawson
Food Photographer: Stuart Scott
Stylist: Kate Brown
Designer: Hugh Ford
Project editor: Livia Caiazzo
Copy editor: Zoe Harpham
Food editor: Sonia Greig
Text copyright © Murdoch Books Pty Ltd 2009
The moral right of the author has been asserted.
Food photography © Murdoch Books Pty Limited 2009
Design copyright © Murdoch Books Pty Limited 2009
Cover photography by Amanda McLauchlan
Some photographic images used, copyright Tourism Tasmania, Steve Lovegrove, James Emms, Holger Leue, George Apostolidis, Geoff Murray, Joe Shemesh, and Don Stephens.
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.
National Library of Australia Cataloguing-in-Publication Data
Author: Mercurio, Paul, 1963-
Title: Mercurio’s menus / Paul Mercurio.
ISBN: 9781741966138 (pbk.)
Notes: Includes index.
Subjects: Cookery, Australian, Cookery, New Zealand, Cookery--Australia, Cookery--New Zealand, Australia--
Description and travel, Australia--Guidebooks, New Zealand--Description and travel, New Zealand--Guidebooks.
Dewey Number: 641.5944
A catalogue record for this book is available from the British Library.
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.