For ten years, Penny Smith compiled the annual "Epicurean Diary", which contained new recipes and stories from well-known cooks and food writers around the country. This collection contains the best recipes and hints from those diaries, as well as new recipes and information on Australian wine and cheese. It provides a nostalgic history of Australian food from both home cooks and professional chefs. The text is illustrated with specially commissioned still lifes by Adelaide artist Stephen Trebilcock.
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