Show-stopping recipes from Neil Perry's Rockpool Bar & Grill, plus a technique video with Neil.
Bring Rockpool Bar & Grill to your home with 12 of Neil Perry’s favourite pasta dishes and mains, including Wagyu Bolognese and Confit duck. In an instructional video, shot at the Rockpool Bar & Grill kitchen in Sydney, Neil demonstrates how to prepare and cook Grilled lobster with fennel & herb butter.
Stunning food and location photography, a special layout optimised for ebook, and Neil's tips and cooking demonstration make this an indispensable and inspirational kitchen companion.
Recipes include: Seared king prawns with goat’s cheese tortellini, burnt butter, pine nuts & raisins, Octopus braised in red wine, tomato & olives with saffron pappardelle, Wagyu Bolognese with hand-cut fettuccine, Crisp leatherjacket with ‘crazy water’, Seared crisp snapper with smoky cherry tomatoes, borlotti beans & green olive butter, Seafood stew with spicy mussel & saffron broth, Grilled lobster with fennel & herb butter, Confit duck with roasted mango, Wagyu chuck braised in red wine, Corned Wagyu silverside with slow-cooked carrots & mustard sauce, Lentil & ricotta eggplant moussaka, and Vegetable tagine.
All titles in this series:
Rockpool Bar & Grill: Salads & Starters
Rockpool Bar & Grill: Pasta & Mains
Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill
Rockpool Bar & Grill: Sides
Rockpool Bar & Grill: Desserts
Rockpool Bar & Grill: The Collection
Neil Perry is one of Australia’s leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.