We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

About the Author

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

The follow up to the classic bestseller from Australian's favourite cookbook author full of inspiring delicious new recipes

Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a follow up to her much-loved bestselling classic, Basics to Brilliance.
When Donna Hay first launched her visually-stunning hardcover book Basics to Brilliance in 2016, she had no idea its pages would become home to some of her (and the country's!) most cherished cult recipes, including that failproof fall-apart slow-cooked beef brisket and the most addictive molten choc-chunk brownies.

In Even More Basics to Brilliance, you'll find many more of those much-loved foundation recipes everyone needs in their cooking repertoire, with simple flavour switch-ups and shortcuts to take you from basics to brilliance in the kitchen, including simple and nourishing base stock for ramen (hello, bowls of umami), the tastiest oven-roasted tomato sauce (say goodbye to stirring at the stove-top!) and the easiest, serve-with-everything yoghurt flatbreads, not to mention the fluffiest foolproof carrot cake and a show-stopping Basque cheesecake.

Each recipe is followed by clever variations and flavour shortcuts to make them even easier to master, while giving home cooks the confidence to elevate their cooking to delicious new heights. And in true Donna style, there are plenty of clever change-ups along the way!

Format: Hardback
Number of pages: 272
Width (mm): 222
Height (mm): 272
Depth (mm): 30

Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up.

People keep asking Jamie for another 5 Ingredients book and this is the answer. Over 120 utterly delicious, easy-to-follow recipes, this time inspired by Jamie's travels to the Mediterranean. It's all about making every day cooking super-exciting, with minimal fuss, while transporting you to sunnier climes.

Recipes that empower you to make big-flavour food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free and all offer maximum flavour. With chapters on Veg, Pasta, Fish, Seafood, Pies and Parcels, Soups and Sarnies, Meat, Chicken and Sweet Things, it will have readers coming back for more, seven days a week.

150 dinner recipes. Fail-proof. Delicious. Addictive.

The food you want to cook, eat and share, night after night. Through her top-rated online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love. Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes - from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions. Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi's famously helpful notes, and Dozer, Australia's best-loved food tester, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between.

About the Author

Nagi Maehashi is the voice, cook and photographer behind RecipeTin Eats, an Australian food blog with a devoted worldwide following. A former finance executive, Nagi started RecipeTin Eats in 2014 to share her passion for creating affordable everyday meals with the 'wow' factor and classic dishes of the world done right. The website now boasts 140 million visitors per year, with a 4.5 million strong social media following. In 2021, Nagi founded her not-for-profit arm, RecipeTin Meals, which has since provided more than 30,000 made-from-scratch meals to the vulnerable. Nagi and her celebrity dog, Dozer, live in the northern beaches of Sydney, Australia.

Influenced by nostalgic meals and cooking for loved ones, Megan Davies has written this book for the eco-minded home cook. She includes invaluable tips on how to make ingredients stretch; from potato peel crisps to pickled cucumber and beetroot. Megan also features ways to turn leftovers into a new meal, such as a Roasted Fennel, Chive and Dill Pasta Bake or Frittata, both from a leftover Raw Fennel, Chive and Dill Salad. Recipes include multi-tasking brunch or late-night dishes such as Bircher Pancakes or Sweet Potato Baked Eggs. Suppers for Sharing that can be scaled up to feed a crowd or down for a more intimate occasion range from Roasted Squash with Almonds and Tarragon to the best Roast Chicken recipe with Pan Pastry Croutons (plus, of course, ways to use up any uneaten chicken!).

From On the Side accompaniments and stunning Sweet Things such as Pot Luck Tarte Tatin this collection of delicious and ingenious recipes will have all the inspiration you need to run a more sustainable home kitchen, reduce your carbon footprint and make the sort of small changes at home that can make a big difference to our world.

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