ross dobson food

Easy recipes for seasonal organic food.

The recipes in kitchen seasons are fuss free, using naturally produced foods at their peak of perfection. Recipes for starters, mains, salads and sweet things that not only make the most of top quality fresh food throughout the year but reflect the ever changing moods, colours and atmosphere of the seasons.

Although we can buy most food all year round, many so-called 'fresh' products may have travelled thousands of air miles to reach our shopping baskets. All too often the result is disappointment. There is no doubt that food produced and marketed locally, in its natural season just tastes better. As a bonus, such food is likey to be at its nutritional best, too. In spring leafy greens are at their sweetest and crispest, and lamb is especially tender; an organically grown summer tomato simply bursts with goodness; autumn fruits are luscious with juice; a winter leek is silky and full of flavour.

kitchen seasons is about making the most of food in all its glorious prime, just as nature intended...

...stale bread!

Don't we all have stale bread in our cupboard? All it takes is a few clicks of  a food processor to whiz up some crumbs, and combined with a few other kitchen staples like parmesan cheese, olive oil, garlic, chilli flakes and your favourite pasta, you have dinner ready in 10 minutes.

Here are 300 recipes using ingredients you will find in your pantry, fridge or freezer...tinned tomatoes, frozen peas, curry pastes, chocolate...all these ingredients form the basis for delicious meals that are easy to prepare and cook. From whizzing up a cashew and dill pesto, to whisking together a maple custard, to letting lamb shanks and lentils slow cook in a pot (while you get on with other things), this book is the starting point for the inspiration that waits inside every kitchen cupboard.

An exciting collection of recipes that reflect Ross’ love affair with Chinese food which began over the garden fence in Sydney’s western suburbs. The recipes are both tried and true favourites, like lemon chicken, honey prawns and beef and black bean casserole, and exciting new recipes like mandarin spiced duck, cumin lamb skewers, sugar and soy cured tuna and jasmine tea ice cream.

from chinatown...

Few places exite the senses as much as Chinatown-it is a theatre of movement, colour, scents, sights, sounds and food.  Of all these it is the wonderful food that particularly seduces and entices passers-by.

Ross Dobson has been inspired by Sydney's Chinatown since early childhood.  Ross has explored Chinatown markets all over the world, making new discoveries in each one.  In chinatown Ross shares his passion and knowledge of Chinese ingredients to create an exciting collection of recipes that reflect his familiarity with Chinese flavours and culinary traditions.

In most cities you will find a Chinatown: a buzzing, electric enclave of neon-bright lights, alive with exotic colours, smells and flavours. Colourful paper parasols, fire-red lanterns, dragons and fire crackers wait to explode into a celebration of colour and movement. Noodle houses, dim sum houses and mahjong rooms compete with the sound of the wok charn clanging as it hits the wok. Metal on hot metal, breathing heat and life into food. The wonderful flavours of Chinatown. The crazy, chaotic buzz of a Chinatown market.

The intoxicating and seductive smells of barbecue and spice. To many of us the ingredients sold here will look, smell and sound irresistibly exotic: sichuan peppercorns, dried tangerine peel, rock sugar, lotus flowers and liquorice root. Chinatown will explore some of these magical ingredients, combining them with fresh produce to create a simple and fiavour-explosive cuisine. A cuisine with celestial flavours. The flavours of Chinatown.

Chinatown is published by Murdoch Books.