Before you take home this most beautiful ode to baking by Christopher Thé, founder of Black Star Pastry and creator of ‘the world’s most Instagrammed cake’, I’m going to help you with some tips:

• You can purchase saltbush already ground, ready to use from your local deli or very good IGA.
• All Australian nuts are actually very easy to source. I purchase mine from my local market.
• Warrigal greens are relatively easy to get from any veggie shop.
• Yes, you should buy at least one fresh Australian truffle in your lifetime. (For one the size of a golf ball, it’ll cost you around $50 but can be used in several dishes. It is bang for your buck!)
• Reading this book may influence you to start collecting pastel-coloured dinnerware. This is not necessary. The food will taste just as good without it as long as you follow the instructions: for the love of everything sweet, do not rush the steps. There is no point; you will only be disappointed.

Sydneysider Thé is internet famous and for a good reason. His food is utterly picture perfect and delicious. This book is a new type of baking bible which includes all the classics: bread, dough, pastry, cakes, biscuits and adds a sprinkle of Australian influences. For example, his saltbush scones are a revolution in your mouth with a deep, salty, earthy and sweet taste all at once. The winter chapter holds one of the most delicious recipes I’ve come across: truffle custard tarts. (Even writing it here has made my mouth water). And the best news is that it is as easy as pie to make. 

This is the baking book you’ll keep reaching for. It’s possible you’ll buy it for a visiting friend but, truly, a better arrangement for everyone involved would be a jar of desert-lime marmalade (recipe included in the Summer chapter) for them, following the purchase of a new and pretty baking book for you. Modern Australian Baking: not just for those who photograph their food.