At Home with Ben
Great family food for every occasion
BEN O’DONOGHUE
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RELEASED WEDNESDAY 27 OCTOBER
BEN O’DONOGHUE AVAILABLE FOR IN-PERSON INTERVIEWS
ON FOLLOWING DATES:
BRISBANE 26 OCTOBER
SYDNEY 28/29 OCTOBER
MELBOURNE 11/12 NOVEMBER
PERTH 14/15/16 NOVEMBER
HOBART 19/20 NOVEMBER
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‘In At Home with Ben, I decided to focus on the recipes that represent the
concept of shared experience. Dishes that have brought me pleasure and
whose memory I treasure. The dishes that have been cooked for me by friends,
my favourites from the many I have cooked in restaurants I have worked in, the
ones I have eaten at other restaurants, and also the dishes I cook in my
restaurant, the South Bank Surf Club. I hope these recipes bring you pleasure
when cooking, eating and sharing food!’ Ben O’Donoghue
Chef, restaurateur and television personality Ben O’Donoghue loves nothing more
than cooking fresh, simple food for his family and friends. In At Home with Ben, the
follow up to his hugely successful cookbook Outdoor, Ben shares his favourite
recipes from twenty-three years of cooking at home and in restaurants in Australia
and the UK.
With a focus on shared food, seasonal ingredients and clean, vibrant flavours, these
dishes are for everyone and every occasion. Dishes such as Caramelised Miso Beef
and Slow-Roasted Duck with Sage and Ginger feed the family with a twist, while Crab
and Rocket Linguini and Chilli Mussels can be rustled up in a flash. If you want to
impress without the fuss, try some of the dishes in the Dinner Party Show Stoppers
chapter; Vanilla and Vodka Cured Trout to start perhaps, followed by a Roasted Rack
of Veal and if your guests have any room left, how about the Classic Chocolate
Fondant?
MEDIA RELEASE
With further chapters covering breakfast and brunch, everyday meals, leftovers and
sweets, At Home with Ben is for both beginner home cooks and those who are
more experienced. And there are lots of recipes that your children will love to help you
make and eat, such as My Kids’ Favourite Fish Cakes and Mixed Berry and Ricotta
Crepes.
Ben throws in tips and tricks from the trade with his signature laidback, accessible
writing, and with more than 60 colour photographs by Mark Roper, and a helpful
Chef’s Notes chapter, translating the recipes from the page to table is a breeze.
‘Just great food, cooked well, with love.’
AUTHOR DETAILS
Ben O’Donoghue returned to Australia in 2008 after working at some of the UK’s
most notable restaurants, including the River Café with Jamie Oliver and the
exclusive Monte’s Club. He has co-presented four seasons of the ABC TV show
Surfing the Menu with fellow Aussie Curtis Stone and New Zealander Mark Gardner,
and has written two books to accompany the series. He is a regular contributor to
Delicious and Olive magazines and is the author of the hugely successful Outdoor
and Ben’s Barbecue, both published by Hardie Grant Books. Ben lives in Brisbane
with his wife and three children and has recently opened his own restaurant, The
South Bank Surf Club.
At Home with Ben
is released on Wed 27 October, RRP $49.95 hardback.
To request a review copy with regards to an interview or feature please contact
Jenny Macmillan on 03 8520 6444 or email
jennymacmillan@hardiegrant.com.au
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