Wild Weed Pie: A Lifetime of Recipes

‘This is my Australian dish: Australian beef flavoured with Mediterranean tapenade, wrapped in English bone marrow dumpling, served on spinach wilted in an Asian wok, with classic French Madeira sauce, created by a Greek who used to be an electrician.’

With a style of cooking all of his own and uniquely Australian, Janni Kyritsis has thrilled Sydney-siders at MG Garage and other iconic restaurants. Now, for the first time, he imparts the secrets of his extraordinary dishes. From the simplest of pleasurable entrees to the most complex of his main courses and desserts, from homely garlic soup to stuffed pig’s ears and his extraordinary gold-leaf coated, pyramid-shaped chocolate cake, this is a book full of unforgettable cooking at its most innovative and delicious.