Available on ckbk now
A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Most popular

says

The Bather's Pavilion restaurant in Sydney was opened by designer and photographer Victoria Alexander and her husband in 1988. Sited in a heritage-listed building with wonderful sea views, for more than 30 years the restaurant has maintained a reputation for top-class Australian food with Asian influences. Fans include Jamie Oliver and Nigella Lawson; Nigella listed the restaurant's cookbook as one of her all-time top 10.

from the publisher

Food lovers know that Australia is the next outpost on the culinary frontier--and that the charming Bathers Pavilion Restaurant, on the beach at Balmoral, is at the forefront of the New Australian Cuisine. Located in a historic building, this unique restaurant and its cuisine have drawn visitors from around the world since it opened in 1988. Here you will find eclectic dishes blending tastes from the Pacific Rim with Mediterranean accents and the freshest local herbs and produce to create a signature style that has won glowing reviews from visitors and critics alike. Indeed, the New York Times praised the Pavilion's harbour-view setting and "sumptuous" desserts, adding that "the menu and wine list are as outstanding as the view."
Original Publisher
Ten Speed Press
Date of publication
1995
ISBN
0898157560

Features & Stories

ckbk’s Australian collection: The evolution of a cuisine

ckbk’s Australian collection: The evolution of a cuisine

To celebrate the arrival of The Bathers Pavillion cookbook on our virtual bookshelves, we’ve taken the opportunity to explore more Antipodean titles in ckbk’s collection and to highlight some of the region’s key chefs, recipes, restaurants, flavors, influences, and cooking trends.

Recommended by

Nigella Lawson

Author, journalist, broadcaster and television personality

Long before I started writing about food, I was inspired by the vibrancy of Australian cooking and this - along with The Cook’s Companion - was (and remains) a key text for me.