Cantina: recipes from a Mexican Kitchen

Due to unforeseen circumstances Super Sabroso Sunday has been postponed until the New Year.

When: 1pm Sunday 14 December

Where: Stokehouse City 7 Alfred Place Melbourne

Price: $80 (all food & drinks included) for a Latin American fiesta of Margaritas, Lechon Asado, Ceviche, Tamales, Tacqueria & more. Signed & personally dedicated copies of Cantina ($49.95) will be available for purchase on the day.

To Book: online tickets available via Eventbrite

Cantina: recipes from a Mexican Kitchen is the long awaited new cookbook from Paul Wilson.

To celebrate its recent release we’re teaming up with Stokehouse City, Hardie Grant Publishing and Paul Wilson for Super Sabroso Sunday!

On Sunday 14th December Paul and the team at Stokehouse City will be serving up a cornucopia of authentic yet contemporary Mexican street foods and drinks - street festa style - to celebrate the launch of Paul’s new book and you and your friends and family can join us!

Showcasing a comprehensive collection of traditional recipes combined with Paul’s inimitable flair for modernity, Cantina is the definitive guide to contemporary Mexican cuisine and the perfect food for summer and parties!

Please join us for Super Sabroso Sunday celebrating the launch of Cantina with Paul Wilson and a festa of amazing tastes from his new book

About the Author

Paul Wilson

Paul Wilson is regarded as one of Australia’s prominent experts on Latin-American cooking. Known for taking classic ideas from traditional food cultures and transforming them into contemporary dishes, Paul is an extraordinary culinary talent who continues to receive critical acclaim for creating some of the most exciting Mexican food available today.

After a stellar career in the UK working as executive chef for Marco Pierre White at Quaglino’s, Paul was lured to Australia by Sir Terence Conran to open Georges. Since arriving in Australia Paul has been awarded the Age Good Food Guide chef of the year, 3 hats for his restaurants at Radii and the iconic Botanical and numerous other awards. Paul’s past Melbourne adventures include the iconic Botanical, Acland St Cantina, Newmarket Hotel and he was a culinary founder of The Melbourne Pub Group. Paul is currently the creative director at several acclaimed restaurants including Icebergs restaurant in Bondi, Sydney.

About the Book

Published in November 2014 Cantina: recipes from a Mexican Kitchen is Paul Wilson’s second book. Full of innovative contemporary Mexican dishes, Cantina is the perfect companion to explore the bold and exciting flavours of Latin America.

In Cantina, Paul explores the real food of Mexico: from the intricate flavours of Oaxacan moles and the finest seafood dishes of the Baja and Yucatán peninsulas, to the bustling street food stalls of Mexico City. The book traverses this ancient landscape, famous as much for its food as its rich history, and Paul shares the flavours and little-known culinary secrets that are so unique to this part of Latin America.

Lobster Tamales Veracruz Style

Many distinct regional and ancient recipes await you, with mindblowing flavours to be found in dishes such as Barbecued lamb steak tacos with poblanos rajas & chimichurri, Yucatán-style baked fish with hominy rice, Street-style tostadas with seared tuna & wood-grilled vegetables and Warm bonito & fennel cebiche salad with figs & pomegranate. A useful chapter of recipes that represents the building blocks of Mexican cuisine is also included and shows you how to make amazing stocks, sauces, rubs, relishes, doughs and more.

Finally, an extensive chapter of delicious cocktails and drinks will have you set for many a celebration.

Please Join Us!

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Australia's First Cookbook Dinner

When: Monday 24 November

Where: The Builder’s Arms 211 Gertrude St Fitzroy

Price: $125 (includes banquet & drinks). Copies of the limited facsimile edition The English & Australian Cookery Book will be available for sale.

To book: call the Builders Arms on (03) 9417 7700

Several newsletters ago we mentioned this very special limited edition facsimile reprint of Australia’s first cookbook The English & Australian Cookery Book: cooking for the many as well as the upper ten thousand republished for its 150th Anniversary.

Available again for the first time in over 100 years, this is a very special glimpse into Colonial Australian gastronomic history.

To celebrate its Melbourne launch the team at Moon Under Water & The Builders Arms (the pub was built a few years before the book was published) are creating a special menu drawn from the book for the occasion.

Australia's First Cookbook DinnerOver dinner we’ll be chatting to the publishers Paul County and Bernard Lloyd (& perhaps a few others) about their rediscovery of Edward Abbott and his unique contribution to Australian food history. We will also be exhibiting an original copy (nfs)

“Any Australian cook’s bookshelf without it is the lesser”
Gourmet Farmer Matthew Evans.

In some 1500 recipes across 300 pages the book offers dozens of unique Australian dishes to the world’s cuisine and rivals Larousse Gastronomique for depth.

Abbott not only published recipes for kangaroo, emu, duck, swan, mutton birds, possum and wombat, he also described, from the culinary perspective, a hundred local fish, wrote of the contemporary restaurant and café scene (could do with improvement) and promoted a very wide range of gourmet foods.

Out of print for over 100 years, now adventurous foodlovers, cookery book devotees, cooks and culinary students can immerse themselves in Abbott’s landmark work just as he published it. The facsimile is accompanied by a Companion Volume of explanatory essays.

Please join us for what will be a very special dinner!

To book: call the Builders Arms on (03) 9417 7700

If you can’t join us but would like a copy of The English & Australian Cookery Book…

…order a copy of ‘the Abbott’..

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New Feast: modern middle eastern vegetarian

When: 7.00pm Monday 17 November

Where: Malouf Zum Zum 645 Rathdowne St, Carlton North

Price: $120 food & beverage included. Each ticket includes a signed copy of the book New Feast: modern middle eastern vegetarian ($59.95) and a selection of signed copies of Greg’s other books will be available for purchase on the night.

To Book: online tickets available via Eventbrite

New Feast: modern Middle Eastern vegetarian is the latest beautiful cookbook from Greg & Lucy Malouf.

To celebrate its release we’re excited to be hosting Greg Malouf for the book’s Melbourne launch with a special vegetarian banquet dinner at Malouf Zum Zum, the North Carlton restaurant of Geoff and Amal Malouf - Greg’s brother and sister-in-law.

Greg will be joining us for dinner to talk about his new book, his travels to London and beyond and his new restaurant in Dubai.

Continuing the tradition of the earlier best-selling Malouf cookbooks, New Feast is innovative Middle Eastern cuisine firmly rooted in tradition that is contemporary, moreish and delicious - and yet easy for the modern Australian kitchen. With more than 130 designed to share vegetarian recipes, New Feast is perfect for Australian cooks. Whilst vegetables are the obvious stars, there are also many enticing recipes for Middle Eastern breads, butters, dips, preserves, pastries, icecreams and cakes. We’ve been enjoying all the dishes we have cooked from New Feast!

Please join us for a very special intimate evening with Greg Malouf in a Malouf family restaurant on Monday 17th November - be quick tickets are limited!

About the Authors

Lucy Malouf is a food writer and editor. Together with her former husband, Greg Malouf, she is the co author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. Her writing has appeared in compendiums of the best Australian food writing and she also contributes regularly to Australian and International newspapers, journals and magazines. In addition to her own projects, Lucy has collaborated with some of Australia’s best known chefs on their recipe books and is regarded as one of the most experienced food editors in the publishing industry. Lucy and her husband George, live in a converted Kentish barn in the UK.

Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. Greg’s reputation as the creator of a new style of cooking known as ‘Modern Middle Eastern’ - which has changed forever the perception of Middle Eastern food in the West - reaches far beyond his native Australia. Along with writing partner Lucy Malouf, Greg has produced six beautiful and award-winning books on different cuisines, the latest being Malouf: New Middle Eastern Food, to continued acclaim.

In 2011, he was honoured as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. In 2012 Greg left the award-winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Caf in Richmond, UK. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. Greg is now based in Dubai, where he is opening a multi-million dollar modern Middle Eastern restaurant in May 2014.

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