The Flavour Thesaurus: More Flavours by Niki Segnit is an inventive culinary guide through the world of flavour pairings, with emphasis on plant-led recipes and ideas for cooks. This is the sequel to The Flavour Thesaurus which became a worldwide bestseller in 2011. This follow-up has allowed Segnit to further tap into a world of mainly vegetarian-based ingredients that she wasn’t able to explore previously.
Segnit has written another cookbook that opens the readers mind to different flavour combinations and gets them thinking outside of the traditional context of cooking. In turn, this book should get you thinking about cooking with less meat, how to minimise wastage in the kitchen and how to creatively use everyday vegetables, spices, grains, dairy and fruit.
One of the books strengths lies in its accessibility. Segnit’s explanations are approachable and down to earth, making it easy for readers to understand the principles behind successful flavour combinations.
Her book is broken into flavour themes including Sour Fruity, Caramel Roasted, Herbal, Spicy Woody, Dark Green and Sweet Starchy just to name a few. The cross-referencing feature in this book highlights related flavour pairings that encourage the reader to experiment with different combinations of the same ingredient.
I personally love the ability to deep dive into ingredients like miso, garlic, mushroom or tomato and come away with anywhere between 10 to 30 different combinations I can mix and match. It opens the mind to the endless possibilities of the humble ingredients we cook with and is an educational read.
Reviewed by Robert Bromhead
ABOUT THE AUTHOR
Niki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and now The Flavour Thesaurus: More Flavours, published in May 2023. Translated into fourteen languages, The Flavour Thesaurus has been called “a masterpiece” (Sunday Times), “superb” (Guardian) and “the smartest, most original compendium I’ve come across in donkey’s years” (Regina Schrambling). Niki’s columns and reviews have appeared in the Times, the Guardian and the TLS, and she broadcasts regularly for BBC Radio 4.
The Dinner Party by fine dining chef Martin Benn and his partner, Vicki Wild, is a beautifully photographed cookbook which shares the couple’s knowledge and tips on home entertaining.
Based on actual dinner parties held at Benn and Wild’s home, this book has over 70 recipes and is comprised of nine inspiring themed menus which include starters, main courses, side dishes and a dessert. Additionally, each menu has a playlist and wine pairing to go with it.
There are wide variety of recipes in this book – with ingredients and meals drawn from cuisines such as Japanese, Italian, Portuguese, Chinese, Korean, to French.
I particularly liked the themed menu, ‘When in Doubt, Choose Red’ which includes delicious starters of ‘Tiger Prawns Campari rhubarb, finger lime’ and ‘Negroni rigatoni’. The playlist they have provided also features some great artists such as the Rolling Stones and David Bowie. And to top it off, a wine pairing they suggest is a beautiful medium-bodied pecorino.
Towards the back of the book you’ll find information on some of their recommended producers, growers, importers, butchers and food specialists. Plus, you’ll also find a fabulous cocktail section with recipes from a classic negroni to a manhattan.
This is the perfect book for anyone who loves hosting a dinner party. Cooks will appreciate the set menus and pairings which will take the mental load off of preparing and planning an extraordinary soiree.
Reviewed by Akina Hansen
ABOUT THE AUTHORS
Fine dining chef Martin Benn was born in Hastings, England and began his career under the tutelage of Marco Pierre White. Moving to Australia in 1996, he became head chef of the legendary Tetsuya’s before opening Sepia restaurant in 2009 with his wife and partner, front-of-house star Vicki Wild, to widespread acclaim. Most recently the “culinary power couple” (The Age) opened the luxurious Society in Melbourne. They live in Sydney.
Pasta – a staple in most of our lives and a dish that has more variations, shapes, and sizes than you can poke a stick at. For many with Italian heritage it also brings about fond memories of watching Nonna in the kitchen honing her craft. This is true for Alec Morris, and it’s exactly what inspired him to write his first cookbook Pasta et Al.
Pasta et Al is a true homage to Alec’s earliest memories and appreciation for food. After seeing how food acted as a central link to his own family, history, and culture – Morris decided this was important for his own children to discover. He originally created the ‘Pasta et Al’ blog, building a community to pass down those traditions. This book is a further extension of his family, community and the opportunity to build new traditions.
Maybe more than any other Italian dish, pasta combines the classic simple ingredients of flour, water and salt but ends up with complex and nuanced results. This book combines a full spectrum of pasta options and is broken into chapters Long, Short, Big and Flat, Small and Squishy, and Filled. Over 60 recipes include 42 types of pasta for every occasion.
Like many looking to delve into pasta making, the initial task may seem daunting. Scattered throughout the book though are step-by-step tutorials on technique including tips, variations and stories which should leave the reader comfortable with the task ahead.
A couple of my favourites include the simple yet tasty ‘Wholemeal casarecce with vodka tomato sauce’ and ‘Pepertonata cappelletti with sausage ragu’, perfect for a cold winter’s night with a glass of chianti.
Overall, Pasta et Al is a brilliant journey through Italian culture, family and pasta while taking on a new modern dimension.
Reviewed by Robert Bromhead
From the author
I’ve poured everything I have into this book: heart, stories, answers to all of those questions that have built over the years. And of course 30 different doughs, 42 different shapes, 60 different sauces, and so many photos. Alec Morris
Yumi Stynes and Simon Davis’ The Food Fix is specifically written for anyone who is time-poor, whose budget is stretched and who, although hungry, just doesn’t have the energy to cook. Filled with practical advice from the information on meal planning, pantry essentials to the equipment you need, The Food Fix offers everything you need to cook a tasty meal.
Fuss-free, delicious and quick to put together this handy reference is a must for the exhausted cook. If you need additional help, catch up with the authors on the 5 Minute Food Fix podcast.
Yumi Stynes is a presenter, broadcaster and ABIA award-winning author who understands the gap between TV cooking and what real people are able to do at home. She’ll happily dine out for fancy food … but keep everything cooked at home simple and fuss-free. When she’s not working one of her several jobs (ABC’s killer podcast ‘Ladies We Need To Talk’, ‘Seen’ for SBS, broadcasting for iHeart Radio, hosting art talks and her numerous writing projects) she tends to her four children and her gorgeous friends, and celebrates life by cooking, eating and sharing delicious things. The Food Fix is her third cookbook and seventh book.
Simon Davis is a food editor, writer and publisher whose working life has revolved around food and words for more than 15 years. In that time he’s worked with some of the world’s best chefs and most celebrated food writers, but with three small children he’s also very, very used to hearing that dreaded question, ‘What’s for Dinner?’ Sometimes he even knows the answer.
Tilly Pamment’s The Plain Cake Appreciation Society offers 52 weeks of cake! YUM! Although uncomplicated and easy to make, these recipes are none-the-less, both inspiring and delicious. Tweed introduces personal favourites and seasonal recipes that take advantage of the full range of fruits and vegetables that are available throughout the year from passionfruit and rhubarb to parsnip and pumpkin.
Beautifully illustrated with full-colour photos, this is a wonderful reference to cook from or read at your leisure.
From mouth-watering desserts to that special anniversary, there are cakes for every occasion and that will appeal to all tastebuds. I especially recommend trying the following: the Pistachio and Plum Cake; The Autumn Apple & Parsnip Cake; the Winter Ginger & Rose Madeleines or Spring’s Nanna’s Rainbow cake (a stacked butter cake). Bon appetit!
Reviewed by Karen Williams
ABOUT THE AUTHOR
Tilly Pamment is a cook, photographer and stylist based in the Blue Mountains, Australia, with her husband and two small children. In between chasing kids around, she photographs food and flowers and writes seasonal baking recipes for her website and online store.
With a background in design, she has worked as a food stylist and home economist for advertising and editorial campaigns, as a retail visual merchandiser and florist, and has an honours degree in design (fashion and textile) from the University of Technology, Sydney.
Growing up, the kitchen was the heart of the family home and the most used room in the house. The kitchen table was where they all congregated, and everything happened – they cooked, ate, argued, plotted, planned, celebrated and did their homework perched on stools around that table – all fuelled by good food and endless cups of tea.
From an early age, hey parents instilled in me an appreciation of the value of family and good food. Her parents still grow a lot of their own vegetables, have chickens, a compost heap and are excellent cooks who have cared about where their food comes from, long before it became fashionable to do so.
Every Night of The Week Veg by internationally bestselling author Lucy Tweed is highly recommended as an inspiring source of delicious meals that you can easily prepare and cook every night of the week. Tweed says what is unique about her book is that even the most cynical meat-lover won’t believe there is no meat in the dish before them. She also says that if cooking is a chore and finding nutritious recipes your children will eat and love is difficult, then this book offers loads of possibilities. Full of flavour, with a wide variety of cuisines from Italian to Thai, you will enjoy and learn how simply a vegetarian meal can be turned into a banquet. From pasta to Pad Thai, Sticky Maple Mustard Brussels, Disco fries to Lemon, Poppyseed Meringue Cake, this book caters for all tastes and ages and is something to treasure and keep.
ABOUT THE AUTHOR
ABOUT THE AUTHOR
ABOUT THE AUTHORS
Like many looking to delve into pasta making, the initial task may seem daunting. Scattered throughout the book though are step-by-step tutorials on technique including tips, variations and stories which should leave the reader comfortable with the task ahead.
Tilly Pamment is a cook, photographer and stylist based in the Blue Mountains, Australia, with her husband and two small children. In between chasing kids around, she photographs food and flowers and writes seasonal baking recipes for her website and online store.