| Tastings of the Hastings |
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Packed with signature dishes of the various chefs who participated in the inaugural ‘Tastings’, this book is not one to leave on the kitchen shelf. With its mouth-wateringly beautiful photography by Dylan Gaul and clear instructions, we all could master Todd Power’s (Rydges Port Macquarie chef), show-stopping Thai-style egg net salad. Next chilly day why not go for braised lamb shanks, but make them Todd Richardson’s (The Corner) way using the local Port Macquarie Wicked Elf Pale Ale from the Little Brewing Company. There’s crispy skinned duck from David Henry at the Stunned Mullet, also in ‘Port’. Out of town, but still in the region, Barbara Barlin from Barbushco has a fragrant lemon myrtle chicken recipe you will want to make again and again, and Lorne Valley Macadamias share the secrets of the ultimate rocky road squares, made crunchy with their own product. The concept for this book is so simple, and one which any region could adopt. Bring together your top chefs, ask them for their best recipes, take sumptuous photographs and celebrate the excellence of local talent and produce. Then share the books with everyone. My guess is this Journey of Flavour cookbook will not be the last you see. If you would like the team to work on a similar book for your region, contact Sonia Fingleton (coordinator of the Tastings of the Hastings and the Hastings Farmers’ Markets) on This e-mail address is being protected from spambots. You need JavaScript enabled to view it Available from Port Macquarie Visitor Information Centre. Call 1300 303 155 (within Australia only) or phone 02 6581 8000, or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tastings of the Hastings, paperback, Uptin Print, 2008. |
You’d probably know that Tastings of the Hastings is an event held at Port Macquarie. And if you didn’t, now you and thousands of others will, now that there is this stunning little cookbook as a reminder.Related Articles
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