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Bread and Butter Pudding (Kids’ Night In)
Carrot Muffins with Garlic Butter (Kids’ Night In 3)
Stephanie Ann Alexander AO is an Australian cook, restaurateur and food writer. After studying to become a librarian and travelling the world at the age of 21, her first restaurant, Jamaica House, opened in 1964.
She is regarded as one of Australia’s great food educators.
Her reputation has been earned through her thirty years as an owner-chef in several restaurants, as the author of 17 influential books and hundreds of articles about food matters, and for her ground-breaking work in creating the Stephanie Alexander Kitchen Garden Foundation.
Her fifth book, The Cook’s Companion is regarded as an Australian classic, and has sold 500,000 copies. In 2013 this monumental work, in response to the new technology, appeared as an easy-to-use digital App.
She says :“Sharing food and wine with family and friends is very important to me. Brushing past scented leaves in a garden, looking over a vineyard with the vines glowing gold in autumn sunshine, picking parsley outside the back door, pulling a cork from a bottle of wine, cutting into a ripe cheese, appreciating a wonderful apple, setting out a picnic on a bush table, debating the questions of the universe over a fine wine… all these things seem to me to confirm our humanity and to make me want to live for another day, another meal. In the end, I still believe there is no greater joy than sharing food, conversation and laughter around a table.”
(Her nineteenth book. Home will be published in September 2021)
This book has been a joy to write and I have revisited many happy moments. I have indulged myself, spending happy hours in my own library; I have triaged boxes of notebooks and piles of clippings and discovered much treasure. I have had great conversations with like-minded food writers and good home cooks. I was encouraged by my publishers to be reflective, no doubt a kind way of reminding me of my age and my long culinary journey to this point. The suggestion to include a suite of essays was accepted with enthusiasm and has given me an opportunity to reflect on my life and the world as I see it now. Inevitably after a long lifetime fascinated by how and what people eat, it is unsurprising that I have been influenced and delighted by a wide range of people, places and experiences…
Bread and Butter Pudding (Kids’ Night In)
Carrot Muffins with Garlic Butter (Kids’ Night In 3)
Stephanie Ann Alexander AO is an Australian cook, restaurateur and food writer. After studying to become a librarian and travelling the world at the age of 21, her first restaurant, Jamaica House, opened in 1964.
She is regarded as one of Australia’s great food educators.
Her reputation has been earned through her thirty years as an owner-chef in several restaurants, as the author of 17 influential books and hundreds of articles about food matters, and for her ground-breaking work in creating the Stephanie Alexander Kitchen Garden Foundation.
Her fifth book, The Cook’s Companion is regarded as an Australian classic, and has sold 500,000 copies. In 2013 this monumental work, in response to the new technology, appeared as an easy-to-use digital App.
She says :“Sharing food and wine with family and friends is very important to me. Brushing past scented leaves in a garden, looking over a vineyard with the vines glowing gold in autumn sunshine, picking parsley outside the back door, pulling a cork from a bottle of wine, cutting into a ripe cheese, appreciating a wonderful apple, setting out a picnic on a bush table, debating the questions of the universe over a fine wine… all these things seem to me to confirm our humanity and to make me want to live for another day, another meal. In the end, I still believe there is no greater joy than sharing food, conversation and laughter around a table.”
(Her nineteenth book. Home will be published in September 2021)
This book has been a joy to write and I have revisited many happy moments. I have indulged myself, spending happy hours in my own library; I have triaged boxes of notebooks and piles of clippings and discovered much treasure. I have had great conversations with like-minded food writers and good home cooks. I was encouraged by my publishers to be reflective, no doubt a kind way of reminding me of my age and my long culinary journey to this point. The suggestion to include a suite of essays was accepted with enthusiasm and has given me an opportunity to reflect on my life and the world as I see it now. Inevitably after a long lifetime fascinated by how and what people eat, it is unsurprising that I have been influenced and delighted by a wide range of people, places and experiences…
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