Table by the River
|287 x 264 x 29 mm (H x W x D)
|New Holland Publishers
|20 Oct 2010
|Cookery / food & drink etc
This beautifully illustrated book features more than 200 stunning photographs of recipes, produce, the Berowra Waters Inn and its river setting.
If a successful meal is the sum of many parts, then every element comes together in ?A Table by the River?. A culinary journey through the landscape of food, the book celebrates the wonderful food of the internationally acclaimed and award-winning chef, Dietmar Sawyere. He brings together produce and classic cooking techniques to create food full of tastes and textures. The recipes are clearly explained and written and are matched with the most appropriate wines. The chapters follow the stages of a meal from the amuse gueule (a single, bite-sized hors d'?uvre) through crustaceans, vegetables, fish, soup, poultry and game to meat, cheese and petit fours. Throughout, Dietmar muses on his life in food, the workings of a restaurant - from the waitstaff to restaurant critics - and the experiences that brought him to this latest restaurant - Berowra Waters Inn.
Internationally acclaimed and award winning chef, Dietmar Sawyere, has been a driving force behind the evolution of Australian restaurants and cuisine since arriving in Melbourne in late 1988. Swiss born Dietmar comes from a family of restaurateurs and has been involved in preparing and cooking the highest quality of food since the tender age of 14, leaving school at 16 to work for London's prestigious Savoy Hotel. In 1993 an opportunity arose to open a restaurant on the top floor of Chifley Tower, an amazing space originally designed to be Alan Bond's penthouse. Dietmar decided that the time had come to venture out on his own. Later that year, Forty One Restaurant opened its doors, which since then has won no less than 45 Best Restaurant and Wine List Awards and is still trading strongly. In August 2007 the opportunity arose to obtain Berowra Waters Inn, an Australian dining icon located in an idyllic setting on the Hawkesbury River. After extensive renovation the restaurant re-opened to great critical acclaim in November 2007. Dietmar is fluent in three languages - English, German and French. Whilst he is an avid reader and skis at every opportunity, his real passion continues to revolve around food - its creation, taste and design. His 900 plus library of cookbooks attest to that.