In one of our windows today is one of the most awaited books for the year - Mugaritz: a natural science of cooking by Andoni Luis Aduriz.  We were so excited that we airfreighted it in, 4 weeks ahead of its local release.

Published by Phaidon Press, and designed ‘loosely’ as a ‘companion’ to Rene Redzepi’s Noma (hopefully part of a series to come…) Mugaritz is a beautiful, striking book with strong contemporary photography that documents the unique creative process behind Aduriz’s innovative dishes, with 70 recipes and over 150 photographs.

Six thematic chapters explain Aduriz’s key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging sources of inspiration.

Aduriz is currently one of the brightest stars in the culinary firmament - holding 3 MIchelin Stars for his restaurant Mugaritz, and recently being confirmed for the second year as the No 3 restaurant in the world in the San Pellegrino Restaurant Top 50 List.  Aduriz has in fact been in the top 50 for 7 years.

It’s impossible to keep the attention of diners for two-and-a-half hours if you focus exclusively on their palates’, [Andoni] says. “You also have to tickle their intellect, imagination and sense of humour and memory, and test their capacity for surprise.” This is exactly why people flock to this out-of-the-way 50-cover restaurant’ … after 14 years of running one of the world’s most feted kitchens, Aduriz is finally shedding light on what makes him tick with the publication [...] of his restaurant’s first book
Restaurant

Andoni Luis Aduriz, who trained with most of the highly regarded Michelin 3 Star chefs in Northern Spain and is regarded as the lead protege of Ferran Adria,  is at the forefront of Spain’s culinary innovation.

Mugaritz: a natural science of cooking, is equally at the cutting edge in introducing and communicating Aduriz’s philosophy and creativity.  This book is already running out the door.  It  will appeal to all lovers of creativity, as well as restaurant-goers and aspiring or professional chefs.

Mugaritz is available as a beautiful 250pp hardcover for $69.95

…to buy…

Come join Fergus for a drink!

[Fergus Henderson :] ‘The child of Elizabeth David and George Orwell.’ - A.A. Gill

Fergus Henderson will be in Melbourne for a day or two & we’ll be having a chat with Fergus about his books over a Fernet Branca at the European this coming Monday 21st May.

Fergus caused something of a sensation when he opened, with Trevor Gulliver, the restaurant St John in London in 1995.

Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity.

As signalled by the restaurant’s logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up offal and secondary cuts in big, exhilarating dishes that combine high sophistication with peasant roughness.

In addition to wide ranging critical acclaim for his approach to ‘Nose to Tail’ Eating and the celebration and rebirth of British traditional foods in a restaurant context, Fergus is also an Andre Simon Award Winner for his wonderful book Nose to Tail Eating.

Fergus will be signing copies of both of his books, and rumour has it there might be mention of a new book to come.

What: A Drink with Fergus
When: Monday 21 May 6.30pm
Where: The Tea Room at The European, 159-161 Spring St

Bookings are Essential

Tickets are $10 per head which includes a glass of Fergus’ favourite tipple, Fernet Branca

To book call us on (03) 8415 1415 or email us