Special thanks to my daughter Stephanie, whose innovation with developing recipes has been an invaluable resource in the preparation of this book. Many of the recipes are inspired by her. Also to Courtney, my fellow conspirator and experimenter in our kitchen.
Thanks to the rest of my family, who have lived and eaten their way through the dishes I’ve made, sometimes unknowingly, in the quest to put together exciting and innovative gluten-free food. Thanks to them also for their helpful feedback and hints along the way.
Thanks also to Chris Wisbey at ABC Radio Tasmania, where the inspiration to write the cookbooks began with the ‘Jams and Preserves’ talkback segment.
Special thanks to Naomi Elwell who has, through regular test tastings, provided invaluable feedback on the recipes in this book.
Finally, thanks to Carlie Collins for her ongoing help and advice in the preparation of this book.