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The Australian Ingredients KitchenThese no-fuss and family-friendly recipes will introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on.

Beloved Australian cook Maggie Beer and The Australian Women's Weekly have had a 10-year long partnership, with Maggie's recipes featuring monthly in the magazine.  It's a reader favourite!  In this cookbook - filled with beautiful imagery of Maggie's food and the cook in her Barossa Valley home - we've gathered Maggie's favourite recipes she has shared with The Weekly.  There are meals for entertaining, comfort foods, seasonal springtime selections and a special chapter with all-new recipes from the Maggie Beer Foundation. Every recipe epitomises Maggie's ethos that everyone should enjoy beautiful food every single day.

The Clever Guts Diet AUSTRALIAN AND NEW ZEALAND EDITIONTHE NO. 1 BESTSELLER“I haven’t felt this good in years.” Sophie, 29, former sufferer of IBS (irritable bowel syndrome)Your gut is astonishingly clever. It contains millions of neurons – as many as you would find in the brain of a cat – and is home to the microbiome, an army of microbes that influences your mood, weight and immune system.In this groundbreaking book, Dr Mosley takes us on a revelatory journey through the gut, showing how junk food and overuse of antibiotics have wiped out many “good” gut bacteria, leading to a modern plague of allergies, food intolerances and obesity.Setting the record straight on everything from prebiotics to probiotics, fermented foods to fasting, Dr Mosley provides scientifically proven ways to control your appetite and boost your mood.The Clever Guts Diet is packed with delicious, healing recipes, menu plans, checklists and tips – all the tools you need to transform your gut and change the way you eat forever."I am one of the few people to have swallowed a camera and seen their own guts in action – a truly remarkable experience. In this book I’ll show you how your gut makes you who you are, and what you can do about it." Dr Michael MosleyPraise for The Clever Guts Diet'Written by the world’s top “gut health guru”, Mosely’s new book is a balanced and evidence-based account of how it all works. Now the lay person can implement a diet plan and understand why it’s going to work.' Nobel Prize winner, Professor Barry Marshall, Marshall Centre for Infectious Diseases Research and Training'The life-changing new plan that’ll make you healthier, happier and slimmer.' Daily Mail'This book contains a very clear summary of the latest research and hopefully will go far to teach the public about our science (for which I am very grateful!).' Dr Nicholas Chia, Microbiome Program, Mayo Institute'A fascinating journey exploring the gut and its tiny inhabitants. As Michael Mosley points out, we are only just beginning to get to grips with this mysterious world. Do try his pumpkin porridge or purple sauerkraut and examine your gut feelings.' Dr Roy Taylor, Professor of Medicine and Metabolism, Newcastle University (UK)'Clever Guts is very well researched and well written. I'm a dermatologist with a particular interest in eczema and acne, and this emerging area of research is making us all reconsider how important gut health is and what we can do to optimise it.' Dr Clare Tait, Consultant Dermatologist at the Royal Perth Hospital and Fellow, Royal College of Physicians'Dr Mosley, one of the world's leading writers covering nutrition and health, does it again with a very informative and entertaining book. Follow his advice for better gut health.' Dr Valter Longo, Director of the University of Southern California Longevity Institute'A must read for all parents who want to understand the importance of good gut health in their children. This humorous, easy to read book has the potential to change a lot of lives.' Professor Desiree Silva, Consultant Paediatrician, University of Western Australia

THE CONDIMENT BOOK: A BRILLIANTLY FLAVOURFUL GUIDE TO FOOD'S UNSUNG HEROES The definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire 'In Condiment Claire I trust!' - Yotam Ottolenghi 'A bright and punchy powerhouse of a book, one that promises to be a proper friend in the kitchen' - Nigella Lawson 'A love letter to the most underrated ingredients in your kitchen fresh, fun and genuinely useful. (Though don't make me choose between mustard and butter.)' - Felicity Cloake 'An utterly indispensable guide to flavour and eating well' - Nicola Lamb Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love - Ketchup, Mayonnaise, Mustard and Butter right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips. With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and flavour pairings, condiments from across the globe, fascinating historical facts (did you know that Aztecs used chillis as a weapon?) - it is the definitive guide to this class of food that isn't strictly necessary yet to most of us is indispensable.

Every grandmother, mother, aunt, daughter and son should have a copy of this in the kitchen. If the community in general knows nothing else of the Country Women's Association of Western Australia, it is more than familiar with its cookbook - every grandmother, mother, aunt, daughter and son should have a copy in the kitchen. First published in 1936, the C.W.A. Cookery Book and Household Hints is rich in tradition. It is a tried and true recipe book from which anyone can learn basic cooking. From ANZAC biscuits to lamb chops to pavlova, enduring Australian favourites can be found within its pages, alongside home-making, gardening and outdoor hints. It is a testament to the book's relevance and the foresight of its original creators that it has been published in well over 50 editions.this edition celebrates the 75th anniversary of the CWA.

Can't get enough flavour pairings? Pick up a copy of The Flavour Thesaurus- More Flavours, the follow-up to the culinary sensation'Delightful and informative ... I love Niki's style of writing packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMESEver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings- pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the YearBest Food Book Andre Simon Food & Drinks Awards Best First Book Guild of Food Writers Awards