Photo by Petrina Tinslay
The star of this week’s CookbookCorner comes from Two Good, a wonderful Australian enterprise committed to supporting vulnerable women, helping them to find shelter, work and nourishment in so many ways. It’s a privilege to have a recipe in the book and to feature it here today. And it's a lovely compilation of recipes, all photographed by the great Petrina Tinslay (who I’m lucky to say has been the photographer on three of my own books) and beautifully illustrated by Leanne Xiu Williams. Among the recipes I’ve earmarked are a gorgeous Sweetcorn Chowder with Spring Onion, Ginger and Garlic from Pru Basser, Two Good’s Head Chef; the Spiced Barbecued Mackerel with Beetroot and Coconut Relish from the justly beloved Christine Manfield, an icon among Australian chefs; the Cauliflower Cheese Toast from Darren Robertson, co-founder of The Three Ducks and Rocker; Dan Dan Noodles from Nagi Maehashi, aka the rightly renowned Recipe Tin Eats; No-Churn Olive Oil Ice-Cream with Raspberries, Figs and Honey from Jacqui Challinor, Executive Chef of the Nomad Group, where so much deliciousness is to be found; and from Martin Benn, author of The Dinner Party, glorious Torta de Santiago, a riff on the traditional Spanish cake in the form of a luscious orangey almond tart. And the recipe I’m excitedly sharing with you today comes from Kylie Kwong and her insanely delicious restaurant Lucky Kwong. It’s a favourite dish of mine there (well, all of the dishes are favourites, frankly) and it means so much to me to have it on my site: sensational but simple, it’s Lucky’s Fried Eggs with Herb Salad and Caramel Spiced Soy Sauce.
