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Australian Cooking:     more books (100)

Thai Favourites: Easy Recipes for Home Cooking ( " Australian Women's Weekly " Mini) Thai Cooking: Thai Cooking ("Australian Women's Weekly") French Cooking Made Easy ("Australian Women's Weekly" Home Library) by Aww, 1990-01 Middle Eastern Cooking Class ("Australian Women's Weekly") The Australian Women's Weekly: Chinese Cooking Class Cookbook by Ellen Sinclair (Editor), 1111 Puddings (Australian Womens Weekly) by The Australian Women's Weekly, 2010-03-01 Cocktails ("Australian Women's Weekly") by Australian Women's Weekly, 2004-01-01 Gluten-free and Allergy-free Eating ("Australian Women's Weekly") by The Australian Women's Weekly, 2009-03 The French Kitchen: a Comprehensive Guide to French Cooking for Australians by Diane Holuigue, 1985 Gourmet Food for Friends ("Australian Women's Weekly" Home Library) Cooking With Colleen McCullough and Jean Easthope by Colleen McCullough, Jean Easthope, 1982-10 A Friend in the Kitchen: Old Australian Cookery Books by Colin Bannerman, 1998-02 French Cooking Made Easy ("Australian Women's Weekly" Home Library) Cooking Class Cakes ("Australian Women's Weekly") by Australian Women's Weekly, 2001-06

lists with details

41. Corinthia Towers Hotel - Press Release Archive
    A series of TV australian cooking classes on Czech national TV Prima. We are proud we arranged a series of TV australian cooking classes on Czech national  
    http://towers.corinthia.cz/en/news.asp?id=136&katId=257

42. RedFlagDeals.com Forums - Asian/Australian Cooking Show
    RedFlagDeals.com is Canada s largest bargainhunting website updated daily with deals, freebies, coupons, and more. Join our message board to discuss with  
    http://www.redflagdeals.com/forums/archive/index.php/t-82485.html

43. Australian Online Bookshop - Item Detail
    Title , Advanced Australian Fare How australian cooking Became the World s Best Yet australian cooking and restaurants the world s best - are an  
    http://www.bookworm.com.au/cgi-bin/bookmall/bookworm/returndetail.tam?&item.ctx=

44. Study Tours - Cairns Australia - Study Tour Programmes Great Barrier Reef, Far N
    special interest activities eg sports, art and music, australian cooking, golf. Aussie barbecues, australian cooking, crafts, music and sports.  
    http://www.studycairns.com.au/studytours.html
    
    Extractions: Study Tours Every year thousands of international students choose Cairns as their number one study destination. Located in the tropical north-east of Australia, Cairns is the perfect study tour destination. Study Tours combine educational programs with activities where students can meet Australian people, experience local culture and interact with our unique environment. Typical study tours include English classes; visits to local schools; homestay with a local family and an exciting range of full or half day tour options. Specialised study tours for adults and professional groups are also available to enable students to gain knowledge of the local tropical environment and industries. Popular tours include visits to the Australian Tropical Zoo; Tjapukai Aboriginal Cultural Centre; beaches, island and reef trips, and .rainforest adventures. We can help you to choose from a wide range of accommodation options including homestays, student lodges / residences, backpacker hostels, hotels and resorts Study Tour Options English Plus tourism activities, such as: reef trips, Australian wildlife parks, island visits.

45. Holiday Onthemenu | Australian Cooking Holidays
    australian cooking Holidays French Cooking Holidays India Cooking Holidays Italian Cooking Holidays Indonesian Cooking Holidays  
    http://www.holidayonthemenu.com/Australia_Main.html
    
    Extractions: Think Sydney and you think seafood! Fresh, succulent and lots of it. Yet with fabulous fresh produce, award winning wines, exciting restaurants and a confluence of culinary influences that seems to bring out the best in everything, it’s not all just juicy king prawns and barramundi. This is a rare opportunity to discover Sydney’s fantastic food scene with the woman in the know. Sydney Pemberton is the grand dame of Australian food. A renowned food writer and chef, she loves good food and is passionate about sharing her knowledge. She is an authoritative source, having taught at the famed Sydney Seafood School and penned many a cookbook. Infact her cookbook “From Water to Plate’’ is a must have for the serious fishetarian. You couldn’t ask for a better guide. The tour is arranged over 3 days, so it’s the perfect addition whether you are passing through Sydney as part of a longer Australian trip or staying in the city for a while. We can arrange hotel accommodation for you within Sydney’s Central Business District and all transport to and from the tours is taken care of. Private groups can be arranged for 4 people or more. Home AITO Member ATOL Member Booking Terms ... Contact Us

46. Cookbooks From Joanne Hudson Basics : Donna Hay's Modern Classics II
    australian cooking sensation Donna Hay s latest and greatest cookbook. A must have! Joanne Hudson Basics brings Bridgewater Pottery, La Cornue and Pillivuyt  
    http://www.joannehudson.com/basics/shop/flypage/category/cookbooks/product/donna
    
    Extractions: 5. Cookbooks Be the first on your block to have the latest Donna Hay cookbook! This item is hot of the presses! A must have for Donna Hay fans! Australia's best selling food writer takes food from the past and makes it irresistibly new. Modern Classics 2 brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruits, the new bread of sweat treat. Donna Hay. Softcover. 192 pages Contact Us Conditions of Use 5. Cookbooks, Donna Hay's Modern Classics II Australian cooking sensation Donna Hay's latest and greatest cookbook. A must have! Donna Hay is the Australian cookbook sensation, and one of our favorite food writers. Donna Hay's cookbooks are feast not only for the belly, but also the eye! Donna Hay's cookbooks are beautifully photographed, and are must have for you cookbook collection.

47. Australian Wine Tours Offering Wine Tours In Australia
    Australian Wine Tours organizes Australian wine and culinary tours in the participate in a renowned australian cooking class, and visit Sydney s most  
    http://www.australianwinetours.com/
    
    Extractions: G'day mates! Welcome to Australian Wine Tours, Australia's most comprehensive culinary, wine, and tour adventure company. On our tours to Australia you can choose to meet famous winery owners, feast on regional Aussie cuisine, participate in a renowned Australian cooking class, and visit Sydney's most famous landmark: The Sydney Opera House. You can savor an Australian "Bush Tucker" meal and then get close to a Kangaroo or a Koala on Kangaroo Island. How about an exciting four wheel drive outback excursion to Australia's most spectacular mountain range complete with a boomerang toss and a day ending high tea! Australian Wine Tours offers it all . . .

48. South Australian Holidays, Travel And Tourism
    South australian cooking Schools Chapel Hill Winery Gourmet Retreat Handson cooking classes at Chapel Hill Winery Gourmet Retreat are exclusively for  
    http://www.southaustralia.com/product.asp?product_id=9004330

49. Podcast.net - The Podcast Directory
    provides an authentic taste of australian cooking, think again. My name is Jeff Nemcher, and I will be your host here at Cooking on the Radio.  
    http://www.podcast.net/show/669

50. Nestlé - Your Cooking Questions Answered
    Select a cooking site, (Opens in new window), australian cooking, Buitoni, Buitoni France, Buitoni Italy, Buitoni Japan, Buitoni UK, Gloria France  
    http://www.nestle.com/Interest_Areas/Cooking/Expert Answers/Expert Answers.htm
    
    Extractions: Nestl© Addresses Nestl© Web Sites Home Cooking Gilla is the Nestl© Expert who answers your culinary questions. She is a home economist and mother of two daughters ages 17 and 19 who also love to cook. Gilla has culinary memories of living in Ecuador, Sweden, Germany, Britain and Switzerland. Her favourite dishes are spicy."Oriental food of any type," Gilla says. The secret of cooking, she says, is simply: "Enjoyment. And the willingness to experiment." Current questions Baking Desserts Savory Cooking tips Sep 16, 2005 Posted by Kare, from Colombia

51. International Travel News: South Australian Cooking
    South australian cooking International Travel News, March, 2005. Until June 30, 2005, Chef Peter Milosevic will demonstrate the preparation of South  
    http://www.gobelle.com/p/articles/mi_m3648/is_1_30/ai_n11852914
    
    Extractions: International Travel News , March, 2005 Until June 30, 2005, Chef Peter Milosevic will demonstrate the preparation of South Australian cooking (produce, meats, seafood and local products) in an interactive kitchen in Pete N Peppa, a giftware and homeware store in Adelaide's Rundle Mall shopping precinct. The 2-hour classes are limited to 16 participants, and the fee of Aus$65 (near US$46) includes a 3-course meal. Contact Pete N Peppa, Shop 13-14, Adelaide Central Plaza, 100 Rundle Mall, Adelaide 5000, South Australia; phone 08 8232 4122, fax 08 8232 4133 or visit www.southaustralia.com, (click "search," enter "Milosevic").

52. PodcastHost Directory - Food & Drink
    downunder provides an authentic taste of australian cooking, think again. and Vic Cherikoff from the australian cooking show Dining Downunder .  
    http://podcasthost.com/component/option,com_newsfeeds/task,view/feedid,32/Itemid
    
    Extractions: Van Gogh Communications , the producers of this podcast have just launched a new program called NapervilleCommerce.com . This community based podcast will be providing the news, views, reviews, and events of our area brought to listeners each week. Check out the show to find out how to win an iPod Mini or an iPod Shuffle.

53. What's Cooking? In Singapore, The World Cup Of Cuisine
    Vongerichten was joined by David Thompson of London s Nahm, the first Thai restaurant to gain a Michelin star, and australian cooking icon Neil Perry.  
    http://www.gluckman.com/SingaporeFood.html
    
    Extractions: What's cooking? In Asia, the hot action these days is in the kitchen, where a new generation of celebrity chefs are stirring unprecedented recognition, as evidenced by the growing popularity of food festivals. In the run-up to the World Gourmet Summit, sort of Singapore's own World Cup of Cuisine, we take a look at this tasty trend. By Ron Gluckman/In Singapore and Bangkok, Thailand T HE CELEBRITY CHEF, a concept already enshrined in the West, has finally arrived - for better or worse - in Asia. While most of the region's culinary praise has traditionally been enjoyed by hotel restaurants, those days may be coming to an end. Chefs in Asia are stepping out taking food-crazed crowds with them. Most of the new stars hail from overseas, at least for now. But the increased attention given to cooks rather than kitchens already suggests a minor revolution that could increase the profile of promising Asian chefs. This relatively new phenomenon was on display at "Grand Indulgence," the 10th anniversary of the annual dining extravaganza that was hosted in February (2005) by Singapore's Raffles Hotel. Festivities included lavish meals, wine tasting and talks, cooking classes, and private dinners where world-famous chefs prepared and explained their scrumptious creations to the audience's thunderous applause.

54. Sydney's Culinary High Notes
    I call it Australian because I am Australian. If I were cooking in New York or Paris Modern australian cooking is based upon what is done in the homes.  
    http://www.travellady.com/Issues/Issue70/70O-sydney.htm
    
    Extractions: TM Sydney's Culinary High Notes By Carole Kotkin The launch of Australian gastronomy coincided with the rise of Australian wine. By the end of the 1970s, wine production had become a major industry in Australia, with vineyards all over the southern half of the continent producing wines that are on a par with the best from any part of the world. Diners, who were becoming more knowledgeable about the vintages, wanted great food to go with them. This mirrored what was happening in California, where industrious chefs like Michael McCarty of Michael's in Santa Monica and Wolfgang Puck in Los Angeles were pairing West Coast wines with fresh, high-end ingredients, gleaned from local growers and purveyors. In Sydney, restaurateur Stan Sarris was at the forefront of a similar movement; he has been promoting the quality and range of Australian food for ten years as director of Eaternity Group and as a member of the Royal Agricultural Society of New South Wales. Naturally, what Australia's contemporary chefs are currently sourcing from the region - lush produce, world-famous beef and lamb, and cottage industry dairy products - plays a large role in determining the impression they are making on the culinary industry. They also like to creatively showcase native Australian ingredients such as kangaroo and emu (both taste like venison); yabbies (crayfish); local caviar; sea urchins; barramundi (a white, bony fish); Sydney rock oysters; Margaret River Marron tails (small lobsters); and bush products like warrigal (a spinach-like green). "It all comes back to produce," notes Australian-born super-chef Neil Perry of Sydney's Rockpool Group. "We are like California, with everything close at hand." Commenting on his affinity for food, he notes:

55. Simply Australian: Aussie Food > Groceries > Cooking Supplies
    Simply australian cooking Supplies. A unique Australian product with a coffee/chocolate/hazelnut flavor ideal to add to cakes, desserts and sauces.  
    http://www.simplyoz.com/products/aussie_food/groceries/cooking_supplies

56. Wine Brats: 6 In 6 Australia
    Fusions A New Look at australian cooking By Martin Webb and Richard Whittington. Lonely Planet Australian Phrasebook Understanding Aussies their culture  
    http://www.winebrats.org/education/grapejuice/9in9/australia.html
    
    Extractions: The most obvious icon of traditional Australian life is the Barbecue. Both as a style of cooking and a center of social activity, the grill has remained at the center of Australian life for over a century. Some culinary purists (i.e. snobs) may question the barbecue's place in Haute cuisine. The fact remains, however, that in Australia the barbecue is as much a part of culture as it is cuisine. And because of this, Australian chefs are world leaders in pushing the creative envelope beyond well-done slabs of beef. Today dishes like Grilled Barramundi with Lime Pickle Infused with Coriander and Barbecued Mussels with Sweet Chili Vinegar are as much the rule as the exception. There is also a wide array of individual dishes that are Australian to the core:

57. Acquired Tastes: Celebrating Australia's Culinary History - National Library Of
    the history of australian cooking from its origins in eighteenthcentury Gay Bilson, restaurateur and cook, is perhaps most widely associated with  
    http://www.nla.gov.au/pub/tastes.html
    
    Extractions: Celebrating Australia's Culinary History Compiled and edited by Paul Cliff, text by Colin Bannerman, with Jackie French, Marion Halligan, Eric Rolls and Gay Bilson Acquired Tastes is a celebration of Australia's culinary history. Colin Bannerman is joined by feature writers Marion Halligan, Jackie French, Eric Rolls and Gay Bilson to bring together an array of material from the National Library of Australia's collections, including its extensive holding of cookery books, pictorial items, magazines, diaries and oral history recordings. This vividly illustrated, full-colour book presents a broad sweep through the history of Australian cooking from its origins in eighteenth-century English kitchens and sailing ships to the 'fusion' cuisine of the 1990s restaurants, providing sample period recipes along the way. It shows the salt beef, damper and billy tea of pioneering days gradually refined by industry, technology and education and enriched by migration and the discovery of bush tucker. Finally, it looks at food and eating as two of the most powerful symbols of popular culture, and at how they help to define the way we live, work, enjoy our leisure, and celebrate.

58. Review -- Art Of Preserving
    published in 1993, is called The Proud Tradition of australian cooking. using a recipe from another Australian cook, Pamela Allardice,  
    http://www.crfg.org/pubs/bkrev/ArtOfPreserving.html
    
    Extractions: (Price/availability info may have changed since original publication of review.) Looking in the "Art of Preserving", I found two choices: Apricot and Cardamom Chutney and Fresh Apricot Jam. With our pantry almost out of apricot jam, I decided to go with the jam instead of chutney. Immediately, I noticed that the recipe called for twice as much sugar as I normally use. My basic proportion is one cup of sugar to one pound of fruit. Depending on the sweetness of the fruit and personal taste, one can always add more sugar and correct with lemon juice to get the right balance. On the other hand, I liked the idea of using cardamom with apricots. I had made a quince-cardamom marmalade last fall and decided to make apricot-cardamom jam, beginning with only one-half of the prescribed sugar. The results were remarkable even with less sugar. As I looked at other recipes, I found the amount of sugar most of the time more in line with my personal taste. One other exception was Strawberry Jam although the addition of the juice and zest of three oranges was a nice touch. In the same way, many other familiar-sounding recipes contain a unique ingredient that sets them apart from the ordinary. For example, whiskey in Orange Marmalade, ginger in Grapefruit Jam, cardamom in Preserved Lemons, cayenne pepper in Gooseberry Chutney, sunflower seeds in Apricot and Cardamom Chutney, golden raisins in Plum Sauce, toasted walnuts in Apple Chutney, ripe tomatoes in Pear Chutney and nutmeg in Pickled Asparagus.

59. Melbourne Features | Fodor's Online Travel Guide
    Shiraz is very much at home with modern australian cooking, working beautifully with Moroccaninspired lamb, Mediterranean roasted goat, pasta, and yes,  
    http://www.fodors.com/miniguides/mgresults.cfm?destination=melbourne@99&cur_sect

60. Perth Features | Fodor's Online Travel Guide
    shiraz is very much at home with modern australian cooking, Australian wines have been stopping people in their tracks ever since the first grapes  
    http://www.fodors.com/miniguides/mgresults.cfm?destination=perth@118&cur_section

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