Botanical: Inside the Iconic Brasserie

Description

Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Cote du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Creme Brulee with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home.

Credited with serving some of Australia's most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and continues to receive critical acclaim for creating inspiring dishes that take an innovative approach to culinary traditions. Lured to Australia by Sir Terence Conran after working as Executive Chef at Quaglino's in London (where, at the age of 27, he was awarded the prestigious Acorn Award), he re-launched Melbourne's retail icon Georges and its cutting-edge restaurants. He went on to make the Melbourne Park Hyatt's signature restaurant Radii one of Australia's finest, and it was here that he was awarded Melbourne's highest culinary honour: 3 chef's hats, as well as the 2002 Chef of the Year, in The Age Good Food Guide. Paul is regarded as Australia's foremost expert on Latin-American food cultures, with his Mexican-inspired ventures at the Newmarket Hotel and Acland St Cantina among the most popular and celebrated restaurants in Australia. Wilson's latest endeavours include relaunching iconic Bondi restaurant Icebergs and transforming Surry Hills' legendary Macquarie Hotel; after a sojourn to Canggu, Bali, to establish a beach club in Echo Beach, he will return to Melbourne to set up his first restaurant based on the foods of Mexico, Cuba and Peru.