Jamie’s 30 Minute Meals shows you how to put a whole meal on the table in 30 minutes flat!  Not just one dish, but a whole spread of beautiful things.

It’s not about compromising on quality.  It's about being organised, working fast and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time.  Jamie has created complete menus of food that go beautifully together and planned the recipes in a really unique, easy-to-follow way.  This kind of cooking is all about using every minute wisely, having fun and reclaiming your kitchen for the job it was meant for.

About Jamie Oliver – Jamie Oliver started cooking in his parents’ pub at the age of eight and has since worked with some of the world’s top chefs. His TV and publishing career began in 1999 with the Naked Chef series.

Since then he has set up Fifteen, a restaurant in London; revolutionised school dinners in the UK; and changed home cooking around the world.

Jamie continues to champion the roll-out of Ministry of Food Centres, local places people can go to learn essential cooking skills. In Australia, these are run in partnership with the Good Foundation and the Good Guys.

Jamie’s successful businesses include a collection of high-street restaurants called Jamie’s Italian, which has also launched in Australia.

Jamie writes for publications in the UK and around the world, including his own Jamie Magazine. He lives in London and Essex with his wife, Jools, and their four children.

Maggie's Harvest brings together Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends.

The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste.

This landmark book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing food.

About Maggie Beer - Maggie Beer is one of Australia’s best-known food personalities. As well as writing books, she devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous pâté, verjuice and quince paste, and an ice-cream range.

Maggie was co-host of the weekly program The Cook and the Chef on ABC TV from 2005 to 2009. She was recognised as Senior Australian of the year in 2010 for inspiring Australians to use and enjoy local produce.

Maggie is the author of six successful cookbooks, Maggie’s Farm, Maggie’s Orchard, Cooking with Verjuice, Maggie’s Table, Maggie’s Harvest and Maggie’s Kitchen, and co-author of the bestselling Stephanie Alexander & Maggie Beer’s Tuscan Cookbook.

Donna Hay’s new book fast, fresh, simple. delivers new and exciting recipes, including recipes from her very first television series of the same name. Time is of the essence and so-to is the hunger for fast, fresh, simple and appealing meals. Donna has distilled her vast repertoire of short-cuts, tricks of the trade and ingenious ways to make simple, great-tasting and good-looking food into one break-through cookbook.

About Donna Hay – Donna Hay is Australia’s best-selling cookbook author and a home cooking icon. Her food, recipes and unique presentation focus on basic ingredients, simply prepared and beautifully photographed – constantly inspiring a new generation of cooks. These hallmarks of her work have set the benchmark for food publishing worldwide.

Donna is editor-in-chief of the highly acclaimed bi-monthly food title donna hay magazine and has a popular food column in the Sunday editions of News Limited newspapers across Australia and The New Zealand Herald, reaching over 7 million people each week.

Donna also has her own television series, fast, fresh, simple. on the LifeStyle Channel, a homewares range for Royal Doulton and a range of premium baking mixes.

Her simple and style-driven approach is reflected in her 20 top-selling cookbooks. Donna has sold more than 4 million copies worldwide and her books have been translated into nine languages.

Manu’s French Kitchen is a book not only for lovers of French food, but for every home cook who has ever dreamed of creating the perfect niçoise, beef bourguignon or brulee. 

French-born Australian chef and television star Manu Feildel introduces you to the absolute classics of the French kitchen and to the home-style fare of his childhood in Brittany. Clear, easy instructions and standout food photography mean you don't have to be a trained cook or born in France to achieve delicious results every time.

Written with heart and full of practical advice and cooking wisdom, Manu's French Kitchen is your introduction to one of the world's great cuisines from one of Australia's most charming chefs.

About Manu Feildel – Manu Feildel is the French-Australian co-owner and executive chef of the acclaimed L’étoile restaurant in Sydney’s Paddington. Raised in Brittany, France, after leaving school he trained as a circus performer before he discovered his calling as a chef, following in his father’s footsteps.

Manu is well known and loved for his role as a co-host on Channel 7’s My Kitchen Rules, and from Channel 10’s Ready, Steady, Cook as well as the LifeStyle Channel’s Boys Weekend. In 2011 he won Dancing with the Stars and was nominated for Most Popular New Talent at television’s Logie Awards.

The Cook's Companion has established itself as the kitchen 'bible' in over 500,000 Australian homes since it was first published in 1996. Stephanie believes that good food is essential to living well: her book is for everyone, every day. In The Cook's Companion Stephanie shares invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and, of course, failsafe recipes.

About Stephanie Alexander - Stephanie Alexander ran the acclaimed Stephanie’s Restaurant for twenty-one years and was a partner in the Richmond Hill Café & Larder for eight years. Stephanie was awarded an Order of Australia in 1994 for her services to the hospitality industry. She is a director and board member of the not-for-profit Stephanie Alexander Kitchen Garden Foundation, which supports primary-school gardening programs throughout Australia.

Stephanie is also one of Australia’s most highly regarded food writers and is the author of numerous influential food books, including The Cook’s Companion, one of Australia’s most popular cookbooks ever.  Her memoir, A Cook’s Life, was published this year.

In It Tastes Better, Kylie Kwong has created recipes inspired by fresh, seasonal and sustainably produced food, including marinated pork ribs, roast snapper with peanut and chilli sauce and an irresistible Pavlova.

Embarking on a journey around Australia to meet the people behind the sustainable produce she is so passionate about, Kylie learned about the care they take to produce food that literally tastes better. By sharing her simple, vibrant recipes, Kylie shows that you don't need exotic ingredients to create magical dishes – just fresh, flavoursome food that has been produced in the most beneficial way for us, and the planet.

About Kylie Kwong – Kylie Kwong was born into a third-generation Australian-Chinese family in Sydney. She learnt Cantonese cooking at her mother’s side, honed her skills with several of Australia’s most respected chefs, including Neil Perry and Steve Manfredi, and worked at some of Sydney’s finest restaurants.

Kylie is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney. Her restaurant’s menu uses only local, organic and biodynamic produce, and in 2007 became the first carbon-friendly restaurant in New South Wales. A long-time supporter of the Slow Food movement, Kylie runs a stall at Eveleigh Farmers’ Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation.

Kylie is the author of Recipes and Stories, Heart and Soul, Simple Chinese Cooking, My China, It Tastes Better and Simple Chinese Cooking Class, and has been the presenter of three television series.

Let The Country Cookbook transport you to a simpler place and time: a place where neighbours leave boxes of surplus vegetables on the doorstep, winter provides an excuse to make a pie with the windfall apples, and there's time for a cup of tea and a slice of homemade cake.

Inspired by the bountiful produce at her local farmers' markets, Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai prawn cakes to go with drinks or some comforting slow-cooked lamb shanks with harissa, The Country Cookbook will bring a taste of the country into your kitchen – and into your life. 

About Belinda Jeffery – The award-winning author of Belinda Jeffery’s 100 Favourite Recipes, Belinda Jeffery’s Tried-and-True Recipes, Mix & Bake and The Country Cookbook, Belinda Jeffery has shown herself to be the quiet achiever of the food industry. Renowned for her warm and reassuring style, she has garnered a strong following through her career as a chef, cafe proprietor, TV food presenter, radio personality and cooking teacher for her never-fail recipes and the pleasure she receives from sharing her knowledge and love of good food with others.

In 2002, Belinda and her husband traded city life for the Far North Coast of New South Wales, where she now focuses on writing and teaching. She is a regular contributor to delicious and other food and wine magazines.

Eamon’s Kitchen is a collection of the dishes that Eamon loves to cook and eat.  From comfort food to new takes on old favourites, there's a great mix of healthy recipes, and some that are a little more indulgent.  All are big on flavour and low on time. 

About Eamon Sullivan – Eamon Sullivan first swam for Australia in 2004, and quickly made his way from relay swimmer to leading man. He became the fastest sprinter in the world in early 2008, breaking world records in both the 50-metre and 100-metre freestyle events. Eamon is a two-time Olympian with three medals to his name, and has won gold in the World Championships and Commonwealth Games.

While competing at the elite level, Eamon learnt to cook. It was the easiest way to keep fit and healthy, and it wasn’t long before he realised he loved cooking and sharing food with friends and family. He has a cafe in Perth, his hometown, and won Celebrity MasterChef in 2009.

Renowned chef Matt Moran shares his favourite dinner-party menus for any occasion in Dinner at Matt’s.

Start with a tartare of kingfish with tomato jelly, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast or an impressive Beef Wellington. Top it all off with one of Matt's show-stopping desserts, like his delicious peach tat with caramel sauce.

Learn the secrets of cooking at home with restaurant flair from one of the best in the business, and make your next dinner party the talk of the town with Dinner at Matt's.

About Matt Moran – Matt Moran is head chef and co-owner of ARIA restaurant, which enjoys one of the most enviable reputations and locations in the city, overlooking the Sydney Opera House and harbour. In 2009 he opened a second ARIA restaurant, in Brisbane, in another stunning waterfront location on Eagle Street Pier. In 2012 Matt opened the doors to his newest venture, CHISWICK in Sydney, which focuses on local produce, including vegies grown in the restaurant’s kitchen garden.

As an industry icon, Matt has featured in a number of television series, including My Restaurant Rules, The Heat in the Kitchen and The Chopping Block, and is a judge on Network Ten’s top-rating series MasterChef Australia and Junior MasterChef. He is the author of three bestselling cookbooks, Matt Moran, When I Get Home and Dinner at Matt’s.

Journey through India with chef and restaurateur Christine Manfield, tracing the food, spices and culture of this amazing country. In Tasting India you can cook your way through recipes for traditional and contemporary Indian dishes and plan your travels using Christine’s extensive directory of recommended places to stay, eat and shop.

About Christine Manfield – Christine Manfield is one of Australia’s most celebrated chefs – a perfectionist inspired by strong flavours, and a writer whose successful books Fire, Spice, Stir, Christine Manfield Originals and Christine Manfield Desserts have spiced up the lives of keen cooks everywhere. Her ground-breaking Sydney restaurant and bar, Universal, continues to win accolades from critics and diners alike.

An inveterate traveller, Christine regularly works alongside respected chefs around the world and hosts gastronomic tours to exotic destinations including India, Morocco, Spain and Turkey. Having eaten her way around India for more than two decades, she is a passionate and erudite guide to the food of this endlessly fascinating land.

The Thrifty Kitchen is your guide to cooking and shopping on a budget without compromising on flavour or goodness, brought to you by one of Australia's most respected food families.  Join food editor and writer Suzanne Gibbs, and her daughter Kate Gibbs, as they share their secrets for creating delicious dishes, as well as provide numerous tips for saving time and money and reducing waste.

Discover the tricks to entertaining well without spending a fortune, and reacquaint yourself with the old-fashioned pleasures of a packed lunch.  Learn the art of transforming leftovers and the secret to freezing food successfully.  Find out how to make the most of cheap, nutritious ingredients and avoid the pitfalls of overpriced processed foods. 

Accessible, informative and comforting, The Thrifty Kitchen reintroduces us to the cooking commonsense of past generations, while offering encouragement to home cooks wanting to create inspiring meals.

About Suzanne Gibbs – Suzanne Gibbs graduated from Le Cordon Bleu school of cookery in London before becoming an accomplished food writer, food director and author, producing a range of cookbooks and writing for numerous publications including the Sunday Telegraph. She has a wealth of experience gained over thirty years in the industry and, following in the footsteps of her mother, Margaret Fulton OAM, is keen to ensure family meals are healthy, diverse and achievable.

About Kate Gibbs – Kate Gibbs, a food and travel writer, author and third generation cook, is Suzanne’s daughter and Margaret Fulton’s granddaughter. She is a restaurant reviewer, recipe developer and popular food, travel and design blogger. She has written for some of Sydney’s top guides on where to buy food, eat and find the perfect cup of coffee.

CWA Classics includes traditional delights from the nation's favourite cooks.  The cooking skills of CWA members are legendary and this collection brings together their very best recipes.

Inside you'll find soups and stews, casseroles and pies, cakes, preserves, biscuits and slices. All the recipes use simple ingredients and are easy to make, yet have the indelible stamp of CWA sense and sensibility. Now you can learn from the experts!

In their second book together, MasterChef Australia's much loved judges Gary Mehigan and George Calombaris share their tricks of the trade and cooking techniques, accompanied by eighty delicious recipes.

Let Gary and George show you how to master some of the great cooking challenges. Learn how to perfect an aioli and the art of jointing poultry. Fillet a fish with professional finesse and whip up restaurant-quality pasta and pastry. Impress friends by serving up braised pork belly with apples and raisins, or feed the family in a flash with chicken skewers in green marinade.

The next best thing to having George and Gary at your kitchen bench, Cook With Us is for anyone who wants to learn how to cook up a storm with confidence and flair.

About Gary Mehigan – Gary Mehigan is an award-winning restaurateur who started his career in London. He moved to Melbourne in 1991, where he worked in a number of prominent restaurants before opening Fenix in 2000, followed by The Maribyrnong Boathouse in 2005. Gary is the author of Comfort Food as well as co-author with George Calombaris of Your Place or Mine and Cook with Us.

About George Calombaris - Influential chef George Calombaris owns six Melbourne restaurants – The Press Club, Maha, Hellenic Republic, P M 24, St Katherine’s and Mama Baba – and consults for The Belvedere Club restaurant in Mykonos, Greece. He is the author of Greek Cookery from the Hellenic Heart, The Press Club: Modern Greek Cookery and Georgie Porgie. George is co-author with Gary Mehigan of Your Place or Mine and Cook with Us.

Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and their cuisine. Since that fateful trip more than 25 years ago, Thailand has become David’s second home.

Working alongside venerable cooks who traced their skills back to the Thai royal palaces, David began to document the traditional recipes and culinary techniques that have been handed down from generation to generation – before they were eroded, altered and modernised beyond all recognition. The result is Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.

David writes with passion and conviction about a unique style of cooking that he believes to be one of the world's greatest cuisines. Complemented by Earl Carter's superb photography, Thai Food captures all aspects of this diverse culinary culture.

About David Thompson - Widely acclaimed as an expert on Thai food, David Thompson is one of Australia’s foremost chefs, restaurateurs and cookery writers.

He is also an eloquent ambassador for Thai culture. In Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English, David writes with passion and conviction about a unique style of cooking that he believes to be one of the world’s greatest cuisines.

Through his acclaimed restaurant in London (nahm was the first Thai restaurant to be awarded a Michelin star), he has increased the awareness and appreciation of authentic Thai cooking worldwide. In 2010 David opened nahm in the Metropolitan, Bangkok.

Italian Local celebrates the joys of Italian cooking and local produce.  In this book, chef Tobie Puttock gathers together his favourite Italian-inspired recipes and shows us how to achieve authentic Italian flavours wherever we live.

Convinced that 'cooking and eating should be about nurturing the soul as well as the body', Tobie advocates for the purchase and use of the best available produce. He shows us why organic is nearly always better and why eating seasonally is the way to go. Tobie introduces us to growers whose respect for the cycles of nature is inspirational, and to suppliers whose enthusiasm for that particular brand of cheese or type of mushroom will have you rushing to your local market.

Because Tobie's approach is so produce-driven, his recipes are wonders of creation and innovation.
Italian Local is a book that opens our minds to the myriad of possibilities of Italian food and to the value of using produce that is not only good for us, but good for the earth.

About Tobie Puttock - Tobie Puttock’s love affair with Italian food began when he was working in Melbourne’s acclaimed Caffé e Cucina. The passion flourished as he cheffed his way across Europe, working in Italian-speaking kitchens, taking time out for snowboarding and the odd very long lunch in a mountainside trattoria.

In London, Tobie worked at the River Café, widely regarded as that city’s best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. In 2006 Tobie opened Fifteen restaurant in Melbourne, where, as Director, he oversees the program that employs and mentors disadvantaged kids to train them to become industry professionals.

Tobie recently opened a new venture in Melbourne, The Kitchen Cat, which embodies his passions about food – locally sourced produce creating authentic Italian food served in a comfortable environment. Tobie is the author of Italian Local, Daily Italian and Cook Like an Italian.