From East to West, and the Harmony of the Two

To understand what makes Rockpool cooking is to first understand the two worlds of food thought that have made it, and to accept that it is a child of multicultural heritage. For that very reason I have broken this section of the book into two main sections: Eastern and Western. The divisions are more to do with cooking techniques specific to both the East and West; the ideas for the dishes could have been born from either. Each of the recipes uses a basic technique that can then be used in different ways when cooking Asian or New World multicultural food. I have also included a few of my favourite foods (and stories) that belong together. At the end of trying out these basic recipes I hope you will have the confidence to cook from experience.