Brae by Dan Hunter

Wonder man Dan Hunter is the award-winning pioneer of modern Australian cuisine. His restaurant Brae is listed in the top 100 restaurants in the world. This book shows you why. Essentially, this beautiful book is a collection of recipes using locally grown cuisine that will take you on a journey of great imagination, with wonderful flourishes. This book is perfect for those who have been to the restaurant, want to go to the restaurant or have simply heard of the restaurant. Be mindful, though: this is not filled with weekday meal ideas, but rather weekend ideals. It is not for the cautious cook. But I did read somewhere that Hunter finishes each day with a bowl of cornflakes, and that seems perfect to me. It makes the measures needed to make one of his beautiful listed dishes seem a little more within reach.

Ferment for Good by Sharon Flynn

Sharon Flynn has been fermenting since the beginning of time. It all started with discovering the joys of sourdough bread and the engaging ‘mother’ that is passed from friend to family in hushed tones and in the stealth of night. Before she knew it, this globetrotter was fermenting everything she could get her hands on, until she settled into a business in Daylesford and began teaching her trade. She wants to give us all confidence, so we’re no longer afraid of yeasts and bacteria in foods. Ferment for Good includes a how-to guide to the basic recipes for fermented vegetables and drinks (including the north’s go-to gut drink: kombucha), dairy, and Japanese dishes (including miso). The recipes are for everyday and for everyone – and this practical book will show you all the uncomplicated, sensible stages to making your pantry look like a kaleidoscope of colour and tastes.

Sharing Plates by Luke Mangan

Luke Mangan is probably a genius. His empire stretches across the world and he seems to have his finger on our collective (food) pulse. For example, Sharing Plates is all about the global trend for many small dishes. There are clear influences in the 100 recipes from every corner of the earth. Each dish has simple instructions, uses ingredients that are not too fanciful, and seems like the perfect means to a feast with friends. There is even a chapter dedicated to everything sweet. My pick are the sharing plate recipes for salted chocolate honeycomb, and truffle oil parmesan and chive popcorn. I love a movie night and by serving these dishes (so easy to make), I will ensure a happy crowd.

I’m Just Here for Dessert by Caroline Khoo

Caroline Khoo started by selling her cakes and other luscious sweet desserts in her spare time, through her online shop – and it went crazy. Her background in the fashion industry ensured a flawless backdrop for creating perfect pretty pictures of sweetness. Think of all the glamouricious desserts you may have seen at high teas, and realise that you, too, can make these nods of fragile happiness, with the use of this quirky book. As well as recipes, there are notes on shooting your dessert, using the right tools and setting. This book is for anyone who’s ever used Snapchat or Instagram, or wishes that clouds of sugar were real. Khoo shows you that they are – and how to make them shower you with joy.

Low & Slow by Louise Franc

Despite sounding like a dance move from the 1950s, this book is all about pausing; letting slow-cooked meals give you more time. Written with winter nights in mind, this book has a tremendous collection of dishes that take time to cook, little effort to create and give enormously good results. Pop those lamb shanks in the low-heated oven at the start of the day and let the magic unfold … unassisted by you. By evening, your meal will fill the house with delicious aromas and comforting thoughts. Franc provides recipes for soups, vegetarian dishes and roasts, all with clear directions, mostly using only one big ovenproof pot. This terrific ‘how to get through winter without crying’ cookbook will generate warm, consoling meals with very little preparation. Leaving more time for reading a good book, or choosing a perfect bottle of red wine.

Dalmatia by Ino Kuvacic

Croatia’s stunning coastline has emerged as a favourite travel destination. Now, foodies are discovering its richly varied, rustic, distinctively flavoured cuisine. Similar to Greek and Italian food, fish, seafood, tomatoes and olives reign.

Chris Gordon