Written by Simon Borghesi and Luisa Adam

A book that honours the simple methods of using heat, fire, time, and reflective observation to transform basic ingredients into soul-enriching fare.

260 x 210mm portrait, 224pp, full colour throughout, hardback.

This book honours the simple methods of using heat, fire, time, and reflective observation to transform basic ingredients into soul-enriching fare. Interference is minimal; instead,layers of flavour and texture are achieved through the mesmerising process of food preparation and cooking, coupled with seasonal, complementary ingredients.

Included is an array of recipes with accompanying notes and stories, many reflecting Simon Borghesi’s time working for legendary fire chef Francis Mallman in Argentina, running an exclusive restaurant in the southern-most tip of Patagonia, his training with Jacques Reymond, and the influence of his great- grandparents, Italian immigrants who are historically acknowledged for introducing pasta and other Italian cuisine to Melbourne in the 1930s.

Simon is currently Chef at Matt Moran’s The Rockley Pub, where he revels in the opportunity to present humble yet fine food in a magnificent country setting in the tablelands of NSW.