Published in 2014 by Murdoch Books, an imprint of Allen & Unwin
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Murdoch Books Australia |
Murdoch Books UK |
For Corporate Orders & Custom Publishing contact Noel Hammond, National Business Development Manager, Murdoch Books Australia
Publisher: Corinne Roberts
Design concept & illustrations: Miriam Steenhauer
Designer: Susanne Geppert
Photographer: Chris Crerar
Stylist: Charlotte Bell
Food editor: Katy Holder
Editor: Katri Hilden
Editorial managers: Livia Caiazzo & Katie Bosher
Production: Mary Bjelobrk
Text © Alistair Wise and Teena Kearney-Wise 2014
The moral rights of the author have been asserted.
Design © Murdoch Books 2014
Photography © Chris Crerar 2014
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 9781743360729 Australia
ISBN 9781743361047 UK
A catalogue record for this book is available from the British Library.
Colour reproduction by Splitting Image Colour Studio Pty Ltd, 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.