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Wild Weed Pie: A Lifetime of Recipes

Wild Weed Pie: A Lifetime of Recipes

by Janni Kyritsis and Roberta Muir

from the publisher

‘This is my Australian dish: Australian beef flavoured with Mediterranean tapenade, wrapped in English bone marrow dumpling, served on spinach wilted in an Asian wok, with classic French Madeira sauce, created by a Greek who used to be an electrician.’

With a style of cooking all of his own and uniquely Australian, Janni Kyritsis has thrilled Sydney-siders at MG Garage and other iconic restaurants. Now, for the first time, he imparts the secrets of his extraordinary dishes. From the simplest of pleasurable entrees to the most complex of his main courses and desserts, from homely garlic soup to stuffed pig’s ears and his extraordinary gold-leaf coated, pyramid-shaped chocolate cake, this is a book full of unforgettable cooking at its most innovative and delicious.

Most popular

Original Publisher
Michael Joseph
Date of publication
2006
ISBN
1920989323

Features & Stories

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

They say there are two types of people in the world: Italians and those who wish they were. Despite a very Italian first name, I fall firmly into the second group.I’ve loved Italy since I spent six weeks backpacking down the Mediterranean coast from Rome to Sicily in the early 90s, discovering cacio e pepe pasta, buffalo mozzarella, authentic cannoli and Campari soda. I love its food, wine, architecture and history, but most of all I love its people and the way they embrace life and share it with whoever happens to be nearby, most often around the table.

Recommended by

David Dale

Journalist

Andrew Maxwell

MD and Principal, Tante Marie Culinary Academy