Bécasse – Inspirations and Flavours, by chef Justin North

Inspired regional produce is taken to new heights

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Inspirations and Favours by chef Justin North, Becasse Restaurant, Sydney

Inspirations and Favours by chef Justin North, Becasse Restaurant, Sydney [©Becasse 2008]

 

In this enticing collection of recipes, photographs and travelogue, Bécasse chef Justin North visits a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, a fishing village on the east coast of Tasmania and many places in between.

He introduces you to truffles, ocean trout, goat’s cheese and wagyu beef, meeting Australia’s great producers – the people and landscapes behind his favourite ingredients. Then chapter by chapter, Justin creates mouth-watering recipes around each theme.

His approach to food is classically European: elegant and exquisite. Try the Confit of Smoked Ocean-Trout Belly with Cauliflower, Horseradish and Parsley Beignets, Pot au Feu of Squab with Foie Gras and Thyme Dumplings, or Terrine and Sorbet of Blood Orange. These dishes are a labour of love, never compromising on quality or flavour. They are Slow Food in essence and refreshingly modern in presentation.

Every step of the way, Justin's passion for the best produce and flavours shines through. Illustrated with beautiful photography of food, people and places, Bécasse is set to change your approach to fine food.

 

Bécasse - inspirations and flavours (Hardie Grant, 2006) retails for RRP A$69.95

VisitVineyards.com and Winepros Archive offers subscribers the ability to purchase  Bécasse - inspirations and flavours from Australia's largest online book seller, Seekbooks, at  a discount of 12.5% off RRP (postage extra).

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  • Sydney (NSW)

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May 20th, 2008
 
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