PublishedGreat Ocean, December 2015 |
ISBN9780646945538 |
FormatHardcover, 158 pages |
Dimensions29cm × 20.5cm |
Jodi and Greg Clarke have published a 164-page hard cover cookbook with photographer Andy Zakeli that features recipes from the chefs they sell their ducks to. It has some 40 duck recipes from some of Australia's finest chefs - the foreword is by Dan Hunter at the renowned Brae.
There are two recipes with pictures from Rob Kabboord, chef and owner of Merricote in Northcote, Melbourne, including a duck charcuterie and a simple dish of duck hearts that was inspired by a beautiful story Rob told them from a time when he was a commis in London. The story and the dishes are part of the book featuring chefs and their ducks.
