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Book launch: "Australia: The Cookbook"

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Book launch: "Australia: The Cookbook"

Join the Embassy of Australia, The Australian Consulate-Generals of the United States, Tourism Australia and Phaidon for the launch of Australia: The Cookbook by Australian food writer, chef, and food stylist, Ross Dobson.

About the book

Australia: The Cookbook features more than 350 fresh and simple recipes for the home cook ranging from the iconic Chicken Parmigiana, meat pies, Anzac Biscuits and Lamingtons, to lesser known specialties such as Queensland Blue Pumpkin Soup, Stir-fried Native Greens, and Eucalyptus ice-cream. There are Australian twists on classics, like Penne Carbonara with Chicken and Bacon; controversial inclusions like the Pavlova; and, of course Avocado on Toast (yes, there is a correct way to make this!).

Other contributors and guest chefs include: 

  • Dan Hunter, owner of Brae in Birregurra, Victoria
  • Mark Olive, founder of Dapbeto’s Midden in Dapto New South Wales
  • O Tama Carey, owner of Lankan Filling Station in Sydney

For all these wonderful recipes, Dobson includes a short text exploring the culinary and cultural context of each dish in an accessible and engaging way. He calls out unusual ingredients and quirky traditions, explaining their relevance and place in Australian cuisine, making for a highly enjoyable and informative read.

Australian photographer Alan Benson provides sweeping images of the stunning Australian landscape, which are as beautiful, expansive, and diverse as the dishes featured throughout the book itself. Never before has there been such an ambitious, yet accessible culinary volume devoted to the land Down Under.

Purchase Australia: The Cookbook (April 7, 2021; $49.95 US/ $59.95 CAN; Hardback)

US Launch Event (Virtual)

In Australia: The Cookbook author Ross Dobson will be in conversation with Sydney-based chef (and book contributor) O Tama Carey. Moderated by Sarah Bruning, Senior Editor, Travel + Leisure.
Date and time: Wednesday, April 28: 3pm PST | 6pm EDT
Registration (FREE): RSVP here - hosted via Demio

About the author

Ross Dobson is an Australian food writer, stylist and chef. He has been food editor for Australian BBC Good Food magazine as well as leading Australian media outlets including Sydney Morning Herald. He has authored many best-selling cookbooks covering a wide variety of cuisines and cooking styles including Chinese, Argentine, grilling and barbecuing. He has been a pioneer in establishing cafes and restaurants in the Western suburbs of Sydney, including a café in the heritage garden of an art gallery, a tapas restaurant in a Victorian terrace house and a pop-up yum cha (dim sum) restaurant. His latest venture is the Café Royce in Penrith, where he cooks classic and con- temporary Australian food. He is passionate about Australian food, its place in history and its current and ongoing contemporary influences.

About O Tama Carey (Contributor)

O Tama Carey began her cooking career quite by accident after finding herself in a kitchen in London’s Notting Hill. Since then she has worked her way through kitchens cooking food of diverse cultures including French at Bistro Moncur, Chinese at Billy Kwong and Italian, of sorts, at Berta where she was head chef.

Currently O Tama is busy running Lankan Filling Station, her first solo venture, a Sri Lankan restaurant located in Sydney’s Darlinghurst. This is where you will find her, pounding spices in the kitchen or carrying food on the floor in this small yet stylish and aromatic venu.