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Description
Modern Australian BakingIn his cookbook Modern Australian Baking, Christopher Th, founder of Blackstar Bakery and creator of 'the world's most Instagrammed cake', offers a masterclass in cakes, breads and pastries that are defined by the Australian landscape and its distinctive produce. The book includes more than 80 sweet and savoury recipes, arranged by season, from Geraldton Wax Cheesecake with Strawberry Gum Biscuit to Saltbush Scones with Desert Lime Marmalade and
In his cookbook Modern Australian Baking, Christopher Thé, founder of Blackstar Bakery and creator of 'the world's most Instagrammed cake', offers a masterclass in cakes, breads and pastries that are defined by the Australian landscape and its distinctive produce.
The book includes more than 80 sweet and savoury recipes, arranged by season, from Geraldton Wax Cheesecake with Strawberry Gum Biscuit to Saltbush Scones with Desert Lime Marmalade and Kangaroo Shepherd's Pie with Bush Tomato Relish. Chris grew up in Stanmore, Sydney, and now runs the artisan cake shop Hearthe. His recipes are suitable for anyone who is new to this style of baking, but will also inspire more skilled cooks and bakers.
A native ingredients guide provides information on ingredients that are becoming more commonly used – such as wattle seed, lemon myrtle and lilly pilly – and how to use them. This is a cookery book intimately rooted in place, uniquely Australian, and crafted for a sustainable future.
Born in Haberfield, Christopher Thé has lived in Sydney all his life, training in fine dining restaurants including Bel Mondo, Claude's and Quay. In 2008, he opened Black Star Pastry in Newtown, which quickly became a Sydney cult hit (its signature Strawberry Watermelon Cake became known as 'the most Instagrammed cake in the world'). Having now sold Black Star Pastry to work on other projects, Chris's newest venture is Hearthe, an artisan cake shop and cafe in Sydney's Inner West. Chris's cooking has a rustic but elegant style, influenced by the beauty of nature and native Australian ingredients. Not just a chef, Chris is also a builder of businesses and communities, with a passion for the future of food.
Pages: 240
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