Boronia Kitchen: The Cookbook

Simon Sandall is a renowned chef and the mastermind behind the celebrated Boronia Kitchen in Hunter’s Hill, Sydney. With over two decades of experience in the industry, Sandall has worked at some of the world’s most iconic venues and has received numerous awards and accolades for his contributions to the culinary arts.

Boronia Kitchen: The Cookbook encapsulates Simon’s decades-long journey from a modest upbringing in the UK to becoming a celebrated Australian chef, offering readers an intimate look into the recipes that have shaped his career.

Originally hailing from the United Kingdom, Simon arrived in Australia in 1995 with a dream and a passion for cooking. His early years in Sydney saw him working at iconic venues like the Orient Hotel and the Sydney Opera House, where at just 23, he orchestrated the operation of four kitchens to service over 3,500 guests.

Simon’s career trajectory took a pivotal turn when he joined Aria Restaurant Sydney, earning multiple awards and chef hats. However, the journey was not without its challenges. The onset of the pandemic in 2020 posed significant obstacles, yet Simon’s entrepreneurial spirit prevailed. Boronia Kitchen, which opened in 2018 in Hunter’s Hill, adapted and thrived despite the pandemic’s disruptions.

“Boronia Kitchen: The Cookbook” is more than just a collection of recipes. It’s a story of resilience, ingenuity, and the relentless pursuit of culinary excellence. It reflects Simon’s philosophy that “if it doesn’t feel right, don’t serve it,” a mantra he instils in his young chefs at Boronia Kitchen.

At its core, “Boronia Kitchen: The Cookbook” is a tribute to Sandall’s family and the culinary traditions that shaped him. From his father’s game birds to his mother’s homemade bread, it’s a heartfelt homage to the importance of love, connection, and the joy of sharing a meal.