The Produce Chef
The Produce Chef by Matt Clark, published by New Holland Publishers in 2009, is a culinary exploration that reflects the author’s journey from coastal Tasmania to the broader culinary landscape of Australia. This 192-page book showcases a variety of recipes that highlight local produce and unique ingredients, such as yabbies, kangaroo, crocodile, barramundi, and abalone. Clark’s passion for fresh food is evident in his modern interpretations of both classic and contemporary dishes.
Readers will find a diverse collection of nearly 20 sauces, chutneys, and marinades, including options like Pepper Berry Vinaigrette and a tandoori marinade. The book also features a selection of drinks and desserts, with recipes for traditional favorites such as Anzac biscuits and Lamingtons, alongside innovative creations like a macadamia nut and white chocolate Malibu cake. This edition provides a comprehensive look at cooking with fresh, local ingredients, making it a valuable resource for those interested in expanding their culinary repertoire.
Official synopsis Publisher
Matt Clark is an inspirational chef who grew up in coastal Tasmania where there was an abundant supply of local produce. This is where his interest in fine cuisine was born, along with his passion for fresh food, This passion took him all over the country in search of new and interesting ideas and products. The recipes in his book are delicious, modern takes on old and new favourites – Yabbies, Kangaroo, Crocodile, Barramundi, game and Abalone are but a few of the ingredients used in the book. Nearly 20 sauces, chutneys and marinades are also included – from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts – including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
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