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This history of Australian wine spans the period from the planting of the first vine to the export boom of the 1990s. It charts the growth, decline and rebirth of the major winegrowing areas, as well as trends in consumption. Winemakers of both the past and present are profiled, including the early colonial settlers, the patriarchs of the wine families of South Australia, and the new breed of boutique winemakers. An appendix gives up-to-date address and personnel details for all Australian winem...

'First catch your Weka', the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking, from Heaphy to the Edmonds Cookery Book, Alison Holst, Hudson and Halls, and the meal on your plate today. In this book, David Veart tells the story of what New Zealanders cooked through the recipes we used. Analysing the crusty deposits and grubby thumb prints on a century and a half of cook books, Vea...

Take a culinary adventure to 'the land down under' with Good Food From Australia! From the famous Vegemite sandwich to grilling on the barbecue, the authors provide a generous collection of over 150 genuine Australian favourites. Start off with Egg and Bacon Pie (what real Australian men eat), then sample some hearty Pocket Steak Melbourne or Dandenong Rabbit Pie, with a slice of Victorian Salad, and top it all off with a slice of Maisie's Chocolate Peppermint Cake. You can even learn to drink a...

Poke, spam musubi, and loco mocos are currently the rage on the mainland United States, and restaurants serving "local food" have popped up not only in Los Angeles, San Francisco, and Seattle but also in Chicago, New York, and Washington, DC. Who could have predicted the popularity of over-the-top and carb-heavy plate lunches, spam musubi, and poke bowls? What explains this? One quick answer is Hawai'i Regional Cuisine. The twelve chefs who grandly announced in 1991 the establishment of what t...

Australian wine is in trouble: just as a growing number of connoisseurs scoff at its taste and how it's made, hundreds of the country's small wineries are battling to survive. "Thin Skins" addresses the forces fighting Australian wine and harming its reputation. In witty, insightful writing, Campbell Mattison debunks the lies and showcases the people who are saving the industry by producing great wine. Anyone who enjoys drinking Australian wine, or cares about how it is farmed, will savor this e...

In Sydney and Melbourne, Wellington and Auck land, a melting pot of Greek, Italian, Vietnamese, Indian, J apanese, Chinese and Indonesian people has top chefs attempt ing to create a new kind of food - Mediterrasian. '

From the street markets of Bangkok to the luxurious hotels of Hong Kong, this text is a treasure trove of culinary delights. Chef Thomas Robson is your culinary tour guide with his destination-based cookbook of over 50 recipes enriched with tips from Asia's master chefs.