'There is such a beautiful feeling of home in this book. It's a pure love letter to Italian food filled to the brim with recipes I want to make but importantly I know I CAN make. I cannot wait to get this covered in sauce as I have it permanently open on my kitchen side.' EMILY ENGLISH

Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated 'blue zones' in the world – where people live longer than anywhere else.

In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching experience to create 90 delicious home-cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your larder with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?

Stephanie Feher created the social media account Lucky Dragon Supper Club during covid lockdowns to share her culinary adventures with loved ones online. Since then, the brand has evolved to inspire people to eat good food and celebrate both community and the fun of entertaining.

These 88 recipes reflect Stephanie’s creativity, her Chinese-Hungarian heritage and her love of cooking. From crowd-pleasing bites to share plates and epic mains, you can mix and match recipes to suit the occasion or use Steph’s themed menus to guide you.

Here’s a taster …
Bites and cocktails: Prawn toast with chilli crisp mayo, The ultimate stuffed peppers, Cheats umami popcorn, Oolong highball.
Smaller plates: Mum’s pork and chive dumplings, The best braised eggplant you will ever make, Mushrooms with chilli crunch.
Bigger plates: Hainanese chicken rice, Gochujang orecchiette (my spin on vodka pasta), Xinjiang-style lamb skewers, Crispy pork belly plate, Laksa party.
Salads and sides: XO egg fried rice, Japanese curry mac’n’cheese, Blistered green beans, Dad’s potato salad.
Something sweet: F*ing good crumble, Sticky date cake with miso butterscotch sauce, Cherry lamington log.
Foundations: Baos, Belt noodles, Dumpling wrappers, Supper Club vinaigrette, Supper Club condiments and seasonings.

The best dinner parties are about more than just the food, and Steph’s clever suggestions for setting the mood and prep-ahead hacks will ensure your night is relaxed and memorable. Whether it’s a date-night dinner for two, a cosy meal for a small group or an ambitious supper-club spread, this book has everything you need to host in style without the hassle.

It’s a fun and accessible hardback guide by Daniella Guevara Muñoz, who grew up in Mexico City and now runs Port Adelaide’s La Popular Taqueria – and who has the authority and insight to tell the story of this rich and ancient food culture just right. Daniella delivers 120 recipes you’ll find in Mexico’s taquerías, street carts and homes, along with cookware insights, an essential pantry list and substitutions for hard-to-find ingredients, making it easy for any home cook to connect with real Mexican food with confidence.

Chapters include:
Desayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggs
Sopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soup
Antojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocado
Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalapeño chillies taco, pickled pork skin tostadas, steak and cheese torta
Platos fuertes y guisados: Mains, including enchiladas, slow-cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adobo
Dulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churros
Bebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, paloma
Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beans

This glorious food, shot by internationally acclaimed photographer Simon Bajada along with beautiful location photos, is for anyone who craves authentic Mexican flavours.

With stories, history, and Mexican cuisine myth-busting, as well as classic menus for any occasion, Provecho is your passport to mastering this but utterly delicious and diverse cuisine.

‘As a lover of tacos and all things Mexican, Daniella’s La Popular Taqueria is the ONLY place in Australia I get my fix. I grew up in California and later on in Merida, Mexico, and I crave the kind of food Daniella makes. Now, everyone can experience her wonderful cooking in Provecho – it has it all for those craving all things Mexico!’ – Scott (Spiral Stairs) Kannberg from Pavement

Which is the ONE CHEESE TO RULE THEM ALL? You decide.

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses.

You’ll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more.

Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all. It’s the perfect gift for foodies, cheese lovers and dinner-party hosts!

Tuck into these beautifully illustrated pages and discover Christmas traditions that will become part of your celebrations for many years to come.

Expanded from an in-house manual conceived and curated by Michael as the go-to resource for teams at his acclaimed bars, and shared by the professional drinks community as a treasured educational resource, it includes more than 2800 drinks – tried, tested and updated for the modern palate.

Michael and Zara Madrusan draw on their own extensive library of books that date back to 1862 to present the stories behind the cocktail canon, alongside all the best variations, categorised by origin and by ingredient, and with an emphasis on readily available products and minimal preparation.

Whether it’s every imaginable twist on the Martini in the past 100 years, Sours, Bucks and Flips for all tastes, or aperitivo-style and non-alcoholic options, every drink worth knowing about is here. Including an insider’s guide to home bar excellence, and jovial toasts and quotes from history’s most influential bartenders, The Madrusan Cocktail Companion is a spectacular compendium for the new age of drinking discernment.

Includes the origin and story behind the key cocktails, essential know-how for home bartenders, imperial and metric measurements, and stunning photography in a spectacular hardback package – complete with dual ribbons and sprayed edges.

‘Truly comprehensive, forward-looking and historically informed. A perfect monument to the best of what the 21st-century cocktail revolution has achieved.’ David Wondrich, Author, Imbibe

‘Michael and Zara have compiled the definitive ark of our generation: a glamorous time capsule of mixology. An instant classic.’ Jim Meehan, Author, Meehan’s Bartender Manual

‘Sharp, structured and grounded. More than a manual, this is a manifesto. If you plan to take this work seriously, start here.’ Jeffery Morgenthaler, Author, The Bar Book: Elements of Cocktail Technique

‘Michael Madrusan is one of the world’s foremost experts on classic and forgotten cocktails. A must for every level of cocktail enthusiast.’ Sam Ross, Owner/Operator, Attaboy, NYC and Nashville

‘The true power of Michael and Zara’s opus lies between these recipes: the ideas, people and stories that explain the why behind the tiny cups of cold booze we call cocktails.’ Alex Day, Co-Author, Death & Co: Modern Classic Cocktails

No one knows the ‘why’ or ‘how’ of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade, co-author of bestselling books Sweet and Comfort, food columnist for the Good Weekend, The Guardian and Observer, and practising psychologist. In this, her first solo cookbook, Helen draws on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi and her psychology training to share her distinctive approach to baking with 100 delicious sweet and savoury bakes.

With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, Pandan and Coconut Chiffon Cake, and many other shareable treats that offer both tried-and-true and creative flavours, this book is a celebration of community, connection and pleasure through baking. Helen’s Champagne and Blackcurrant Celebration Cake will become your new go-to for a special occasion, while a batch of Perfect Vanilla Cupcakes for a picnic or charity bake sale is a small but powerful building block of community and solidarity. All of her desserts are impressively sweet ways to celebrate milestones and connect with family and friends. And after your sweet tooth has been satisfied, there are more than 15 savoury baking dishes, from a Puttanesca Galette with Lemon Ricotta to a Potato, Garlic and Rosemary Focaccia.

With inventive flavour combinations that showcase Helen’s creativity, a wealth of thoroughly road-tested bakes and her reflections on living and baking well, Baking and the Meaning of Life is a one-of-a-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.

‘One of the best books on spice that I have read … it will change the way you cook.’ Bhavna Kalra Shivalkar, The Modern Desi Co.

We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?

Masala is the Tardis that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.

For ten years Sarina taught her Kashmiri Hindu family’s kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realised that masala spoke to everyone … once they understood its language.

What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.

Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that’s broken one thousand hearts. And a smoky, tangy butter chicken that’ll send your local takeaway to the wall.

Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook – from can’t-boil-water to cordon bleu.

Evocative words and full-colour photography that literally places you on Indian streets and inside Sarina’s Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.

Students: once you’ve got your air fryer, you’re going to be able to make tasty food, fast. It’s the only appliance you’ll need to eat well, no matter your kitchen situation.

Cooking in an air fryer makes food deliciously crispy, it cooks fast and cheaply and most importantly there’s no fuss. These 60 recipes have the flavour baked in without the need for lots of ingredients. And they’ll help with a balanced diet, so you won’t just eat well, you’ll feel good too.

– veggie lasagne
– chicken nuggets
– fajitas
– pepper frittata
– mozzarella sticks
– popcorn
– high-protein granola
– banana muffins

Cooking for friends or just for you? Want recipes for cheap and filling food, all in one place? This has got everything you’ll need and it’ll be a game-changer when you leave home – no long lists of ingredients, no stress, no skills required to feed yourself. Just banging recipes.

Got an air fryer? Let’s cook.