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Woodslane 2020 Travel and Outdoor Catalogue

Cook & Feast

Food has the immense power of bringing people together. However simple or extravagant, whether with family, friends or acquaintances, the cooking and sharing of food are what all should do frequently. The varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small. In addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable. Do delight in one of life’s greatest pleasures! Cook and feast!
Audra Morrice, best known as a finalist in MasterChef Australia 2012, impressed with her ability to both cook and bake and produced some of the most consistent and amazing dishes on the show. A graduate in Economics and Japanese, she left her early career in telecommunications to follow her passion in food. Her cooking style is eclectically Asian, drawing influence from her Chinese Indian heritage. She cooks with generosity and heart, food being an integral part of her life. Audra has her own cooking series, Tasty Conversations, broadcasted on HD GEM in Australia, fyi Broadcasting across Asia, and She runs a catering business for both private and corporate events and also hands-on cooking classes in Sydney and Singapore. She has also recently launched a range of all natural, gluten-free relishes and jams using the best of Australian seasonal produce. Audra is an Ambassador with the Singapore Tourism Board, together with Tetsuya Wakuda, Tom Williams and Anotnia Kidman, for Singapore Celebrity Concierge. Follow her on:, Facebook, Twitter and Instagram.
Spicy Szechuan Beef Brisket Black Pepper Pork Curry Masala Cream Cheese Puffs Lamb Rendang Pear, Honey & Blueberry Cheesecake Orange Chilli Glazed Roast Chicken Ricotta Spring Onion Puffs Prawn and Mango Salad with Dried Shrimp “Dukkah” Buah Keluak Cod Macadamia, Apricot and Thyme Tart Viennese Finger Cookies Green Curry and Coconut Mussels Roasted Barramundi with Sambal Matah Korean inspired Rice Paper Roills Gula Melaka Tempe with Kaffir Lime Baked Trout with Black Rice Herb Stuffing
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