Rockpool Bar and Grill: Salads & Starters
Oct 2011 · Allen & Unwin
Ebook
48
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About this ebook
Show-stopping recipes from Neil Perry's Rockpool Bar & Grill will allow you to bring Rockpool Bar & Grill to your home with 12 of Neil Perry's favourite salads and starters, including the house-chopped salad and his steak tartare with chips.
Stunning food and location photography, a special layout optimised for ebook, and Neil's tips make this an indispensable and inspirational kitchen companion.
Recipes include: House-chopped salad, Beetroot, mache & feta salad with pistachio nut salad, New-style prawn cocktail, My steak tartare with chips, Wood-fired grilled baby octopus with olives & hand-pounded pesto, Wood-fired grilled eggplant, roasted pumpkin & chilli salad with goat's curd, Anchovy, baby cos & poached egg salad with green goddess dressing, Empanadas, Globe artichokes sauteed with minced prawn on soft white polenta with fontina, Peas, bacon & chilli broth with gnocchetti, Clams steamed with jamon Serrano, white wine & flageolet beans, and White asparagus with shiitake mushrooms, slow-cooked egg, burnt butter & parmesan.
All titles in this series: Rockpool Bar & Grill: Salads & Starters Rockpool Bar & Grill: Pasta & Mains Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill Rockpool Bar & Grill: Sides Rockpool Bar & Grill: Desserts Rockpool Bar & Grill: The Collection
Neil Perry is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.
Stunning food and location photography, a special layout optimised for ebook, and Neil's tips make this an indispensable and inspirational kitchen companion.
Recipes include: House-chopped salad, Beetroot, mache & feta salad with pistachio nut salad, New-style prawn cocktail, My steak tartare with chips, Wood-fired grilled baby octopus with olives & hand-pounded pesto, Wood-fired grilled eggplant, roasted pumpkin & chilli salad with goat's curd, Anchovy, baby cos & poached egg salad with green goddess dressing, Empanadas, Globe artichokes sauteed with minced prawn on soft white polenta with fontina, Peas, bacon & chilli broth with gnocchetti, Clams steamed with jamon Serrano, white wine & flageolet beans, and White asparagus with shiitake mushrooms, slow-cooked egg, burnt butter & parmesan.
All titles in this series: Rockpool Bar & Grill: Salads & Starters Rockpool Bar & Grill: Pasta & Mains Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill Rockpool Bar & Grill: Sides Rockpool Bar & Grill: Desserts Rockpool Bar & Grill: The Collection
Neil Perry is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.
About the author
Neil Perry is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room. Neil has been creating menus for Qantas since 1997, redefining in-flight dining and service, and is the author of six cookbooks: Rockpool, Good Food, The Food I Love, Simply Asian and Balance & Harmony, and Rockpool Bar & Grill. Neil is a television presenter on the LifeStyle Channel, and more recently as an Iron Chef on 'Iron Chef Australia'.
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