Surfing the Menu is based on the exciting eight-part cookery series of the same name, in which two talented chefs, Curtis Stone and Ben O'Donoghue, travel the rugged land and scenic coastline of Australia, sourcing local produce and cooking up a storm.
Each chapter is drawn from one program of the series, incorporating the recipes used, the places visited, and the people met along the way. With Australia now considered a hot spot for innovative cooking and including stunning location shots, this book is a ideal for foodies and fans of this beautiful continent.
The culinary creativity of the Stone and O’Donoghue are wonderfully evident in these dishes, from Pink-Eye Potato, Olive and Caper Salad (Tasmania) to Barbecued Hot and Sour Tuna Escalopes (the Abrolhos Islands) to Pear and Macadamia Nut Crumble (Byron Bay).
It's all regional, seasonal, and scrumptious, presented step-by-step and illustrated with captivating color photographs throughout.
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