This is a stunning example of what the food scene was like in the early to mid-nineties in Australia. A Taste of Australia, The Bathers Pavilion Cookbook has always been a go-to book for me for its cool vibe. It was ahead of its time, as hot young chefs in the UK like Marco Pierre White were still classically French based.

Here we have sunshine, beaches and elegant table settings. The food is so simple with combinations like barramundi (an Aussie fish) with a coconut curry sauce—a dish I would devour whilst appreciating the melting pot of cultures in this beautiful country. The chilli salt squid is wonderful, and there are European influences with baked eggs and sweet baked ricotta, or tzatziki and hummus.

Victoria Alexander and Genevieve Harris did a great job creating this restaurant near Sydney, with Harris described as “a perfectionist”, and a chef of “incredible finesse and refinement”. It felt like a slice of the Mediterranean down under. A wonderful book to cook from.

The food photography is simple and elegant, and the drawings reflect the colours of this beautiful land. I had such fun cooking in Australia and still miss it. But flicking through this book brings back many wonderful memories of happy times and lovely tastes.