As the title promises, it’s full of good food and dishes that are bound to become your own new classics.
Eight chefs from The Good Food website have released the team’s second collection of best-loved and requested recipes. Featuring over 100 dishes, this collection takes old favourites and gives them a new twist under the watchful eye of the Good Food national editor, Ardyn Bernoth.
Each recipe begins with a quick guide of what to expect–how long it takes, how many serves, level of difficulty, and whether it’s a
Whether you’re after a schnitzel or stroganoff, curry or cheesecake, this is a marvellous collection of popular dishes. As great as it is to discover new cuisines and try new recipes, there is an added element of excitement when discovering new ways to enjoy the comfort food we’re familiar with. Those comfort foods include an assortment of cuisines that represent our multicultural society, including Indian, Greek, and Italian.
The introductory paragraph to each recipe is written by the contributing chef and it is well worth reading the few sentences. These short blurbs can often include additional tips, tricks, and advice which supplement any further Tips given at the bottom of some recipes. Most dishes take up a double-page spread accompanied by a enticing photo by William Meppem, or in the case of Katrina Meynink’s recipes, her own photos.
So far as quality goes, Good Food, New Classics is printed on an easy-clean, thick glossy paper, and the soft-covered large book format makes it easy to keep the pages open where you want. It’s a no-frills cookbook that dives into the recipes after a one-page intro and two pages of chef biographies. Chapter headings comprise: Soups, Vegies sides and salads, Pasta grains eggs and tarts, Fish and seafood, Chicken duck and meat, and Desserts and treats.
The straightforward instructions use the familiar layout of ingredients to one side. It takes this tome back to the days when cookbooks were just that. And as the title promises, it’s full of good food and meal ideas that are bound to become your own new classics.
Adelaide Pastie (page 78)
Give me a meat pie over a pasty any day. I’ll even go a Vili’s sausage roll. But how could I pass up something with the word “Adelaide” in the title, especially when I had the exact amount of puff pastry sheets sitting in my freezer waiting for an excuse to be used? Unlike standard pasties, the Adelaide Pastie is a variation of the Cornish Pasty. It includes beef mince with the vegetable filling and the suggested size of the pasties makes each one a meal in itself. Served with good ol’ tomato sauce, this is a winner for the whole family that takes less than an hour to make. It makes six pasties and if there are any leftovers, they can be frozen until another day. Delish!
Butter Chicken Dhal (page 146)
This is a recipe that can easily be made vegetarian because the chicken is shredded and added when serving. There are a lot of different spices in this dish but skipping the chillies will give it the flavour burst without the heat. There is a lot of flavour in this filling meal so halve the spices if you prefer something a little blander. It only takes about half an hour to make and is incredibly simple, but is sure to impress any dinner guest. Serve it with some naan bread or rice, as the blandness of these accompaniments will balance the strong flavour of the curry. You won’t regret trying this one!
Reviewed by Rod Lewis
Distributed by: Simon & Schuster Australia
Released: November 2020