The Bathers Pavilion Cookbook

Fondly known as Bathers, the white Moorish building on the shoreline of Balmoral sits on community land and speaks of the time when it was originally built as a changing shed. It has breathtaking views east across the fine white sand of Edwards Beach to the Tasman Sea and the entrance of The Heads. Once a shark net was slung between two pillions but has now been removed. A fine wire line that made for a community base for seagulls. Over many years the building had become dilapidated. After ten years of seeking planning approvals I renovated it.

This book tells of the original Bathers (1988-98) when it was at the forefront of modern Australian cuisine and drew visitors from around the world. Its name was synonymous with innovative food and

true style in a stunningly beautiful location. The New York Times called it the ‘quintessential Australian experience’.

The Bathers Pavilion Cookbook celebrates this time with 70 sensational recipes you can make at home. There are eclectic dishes for breakfast, lunch or dinner which blend Asian and Mediterranean flavours, always using the freshest produce. These are imaginative recipes, which are surprisingly easy to make, and include Tea Smoked Salmon with Potato Gratin and Ricotta Cheese - perfect for brunch or a light lunch; the Indian-inspired Deep-fried Prawns in Chickpea Batter with Eggplant and Yoghurt Relish; and the sinfully indulgent Honey and Hazelnut Chocolate Ice-cream Cake with Honeycomb. Kitchen basics and a glossary of terms complete the collection. Sumptuous photography by Rodney Weidland and illustrations by Adrian Lockhart provide a sense not only of the food, but also of the restaurant's thoughtful rustic interior and ambience, with its casual, uniquely Australian style.

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‘Bathers Pavilion Cookbook is an essential Australian food title… (it) is an essential Australian food title.’ Nigella Lawson who included it in her top 10 list for the 1000 Cookbooks project, noting: ‘Long before I started writing about food, I was inspired by the vibrancy of Australian cooking and this book – along with The Cook’s Companion by Stephanie Alexander – was (and remains) a key text for me.’

Ten Speed Press

Published: 1995
ISBN: 089815756