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by Brent Savage


Thanks to artful, veggie-forward plates and one exceedingly eclectic wine list, Chef Brent Savage’s industrial-chic bistro Bentley, is the site of Sydney’s most sought-after dinner reservations. In this contemporary cookbook, Savage offers insight on bringing professional swagger—lending advice on how to sous vide, or vacuum-seal food, for instance—into the humble home kitchen.

from the publisher

Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike.

Most popular

Original Publisher
Murdoch Books
Date of publication

Recommended by

Andrew Dargue

Executive chef/owner

Some amazing ideas, this book was a huge pot of ideas.

Andrew Scott

Executive Head Chef of Restaurant 56 and Sudbury House Hotel

Reuben Riffel