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Introduction

Appears in
Tony Bilson's Recipe Book
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About

Australian cooking is eclectic and should be enjoyed for its diversity and lack of definition, not packaged as Oz cuisine. Unfortunately, some people need ideas put in pigeonholes before they can accept and accommodate them. The great aspect of cooking as a craft is that once you know the basics then the combinations are endless. In this book I have tried to explain the simplicity of cooking while at the same time convey the complexity of tastes and textures.

The history and diversity of French cooking has fascinated me from an early age. When I was a teenager at boarding school I would relieve the boredom of that bleak existence with visits to the opulent Menzies Hotel and later to Café Balzac, run by Georges and Mirka Mora, where I was introduced to the first tastes of genuine French cooking — tastes that I still remember with great fondness and clarity.

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