Simon Gault Modern Classics
'The dishes that made it into this book are quite simply the ones every cook should have in their repertoire.' In Simon Gault Modern Classics you'll find a modern take on culinary favourites from around the world. Traditional dishes such as Italian risotto, roast leg of lamb and seafood paella are updated with Simon Gault's signature five per cent magic. Favourite desserts such as creme brulee, apple pie and cheesecake are reinterpreted with unexpected and irresistible fresh new flavours. Learn to cook the perfect steak and souffle, be inspired to try new recipes from different cuisines, and master an array of timeless dishes that promise to become your new go-to classics.
Simon Gault began his food career at the age of 16 at Antoine's in Auckland. After travelling to England, where he worked in Prue Leith's London restaurant and the Michelin-starred Thornbury Castle, he returned to New Zealand to open Bell House – the first of his many award-winning restaurants. Today his restaurant empire includes Euro, Fish and Jervois Steak House in Auckland, Pravda, The Crab Shack and Shed 5 in Wellington, Bistro Lago in Taupo and a second Jervois Steak House in Queenstown. He is a judge of MasterChef New Zealand, has his own television show Chef on a Mission and is in demand for regular live cooking demonstrations.