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Tree to Table is a celebration of Australian olive oil in which the politics of production and the chemistry of food converge with a love of cooking and the aesthetics of eating.
There are over nine million olive trees growing in Australia, but they represent only 0.7 percent of the world’s olive industry. As the concept of traceability from farm to kitchen grows ever more important, the argument for local olive oil gathers serious weight.
Beyond the olive grove I invite you into our nineteenth-century homestead and discuss everything there is to know about Australian olive oil; descriptors, standards, chemistry, rancidity and storage; how olive oil should taste, how to choose the best olive oil, and its many uses.
Beautifully photographed by Simon Griffiths, Tree to Table also features an amazing array of recipes for bread, dips, infusions, vinaigrettes, soups, salads, seafood, risotto, pasta, meat and sweets. And many of Australia’s top chefs, including Tony Bilson, Kylie Kwong, Stephanie Alexander, Maggie Beer, and Damien Pignolet, share their ideas too.