Description
Author: Mat Lindsay, Pat Nourse
Publisher: Murdoch Books
Published: 11/07/2023
Pages: 344
Binding Type: Hardcover
Weight: 2.95lbs
Size: 9.90h x 7.70w x 1.20d
ISBN13: 9781922616609
ISBN10: 1922616605
BISAC Categories:
- Cooking | Regional & Ethnic | Australian & Oceanian
- Cooking | Individual Chefs & Restaurants
About the Author
Mat Lindsay is one of Australia's best cooks and food thinkers. No overstatement. He grew up on the central coast of New South Wales and had never been to a fancy restaurant until he walked in the door of Neil Perry's Rockpool, the fanciest restaurant in Sydney in its day, looking for a job to pay the bills while he was studying graphic design. Working for Neil Perry and for Kylie Kwong, two of Australia's most celebrated chefs, at Wokpool, Rockpool and at Billy Kwong, he learnt about produce and technique, about how to taste and how to build and balance flavour. Under Kylie particularly, he also acquired a capacity to always question western assumptions around food. Mat opened his restaurant Ester in Sydney's Chippendale in 2013. He followed up with the bar (aka place to eat food with your wine) Poly in 2018 and he runs AP Bread on the side (toast is a passion). Cooking with fire has become a thing since he opened Ester, and he is self-taught - on the job - the fire was only operational a couple of days before the restaurant opened. He hasn't looked back. People associate his food with simplicity, thought and big flavours.