Renowned chef Martin Benn has recorded the recipes created and processes employed in his award-winning Sydney restaurant, Sepia. Every dish included has appeared on the restaurant’s menu, along with step-by-step instruction that makes even the most complex recipes accessible. Benn’s innovative and sophisticated dishes, like cured swordfish belly and red sea urchin roe, are sure to inspire culinary creativity.
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast.
Food writer and author