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

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Publishing Director: Sue Hines
Publisher: Diana Hill
Photographer: Earl Carter
Styling and direction: Sue Fairlie-Cuninghame
Design: Hugh Ford
Editors: Melissa Penn and Claire Grady
Home Economists on shoot: Sarah Swan and Mike Clift
Production Manager: Karen Small

Text © copyright Neil Perry 2013
Photography © copyright Earl Carter 2013
Design © copyright Murdoch Books 2013

The publisher and stylist would like to thank the following for their assistance during the shoot: Papaya for their generosity in allowing us to use their tableware; Georg Jensen Australia and Royal Doulton Australia for cutlery; and The Bay Tree Woollahra for tableware.

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.

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

ISBN: 9781743435816 (ebook).

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. We have used a fan-forced oven in these recipes. As a general rule, set the temperature for a conventional oven 20°C (35°F) higher 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.