Botanical: Inside the Iconic Brasserie
by Wilson Paul (9781740663946)

Botanical: Inside the Iconic Brasserie (Book)

"After two years at the top of Melbourne's dining tree, Botanical remains in glorious bloom. The dining experience is outstanding: Paul Wilson crafting truly inspiring dishes for the modern brasserie menus." – The Age Good Food Guide 2006, score 17/20, awarded 2 chef hats.
Botanical is a dazzling collection of more than 100 recipes by award-winning chef Paul Wilson from the iconic Botanical restaurant. The restaurant, located in the heart of South Yarra, Melbourne, across the road from the Royal Botanic Gardens, is an institution in the Australian food scene. It has experienced a fascinating transformation from popular local watering hole to one of the best restaurants in the country.
Paul Wilson takes you through his signature Botanical creations as well as new recipes created for the home cook, always showcasing the best and freshest local produce. Experience the delectable flavours of Warm Poached Egg with Truffles, Reggiano and Soft Polenta; the rustic richness of Hickory-roasted Côte du Boeuf, Bordelaise style; the delicate briny texture of Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber and Osietra Caviar; or the delicious Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti.
Botanical is more than a cookbook. It's also a celebration of the brasserie's acclaimed wine list and its renowned glass-covered wine wall, its cocktails and bars, wine store and of course its loyal clientele. Illustrated with beautiful photography of the food and conviviality, Botanical takes you behind the scenes of one of the most exciting restaurants today.
Author information:
Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and England and continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to traditional cuisine. Paul has headed the Conran restaurant Quaglino's in London (where at the age of 27 he was awarded the prestigious Acorn Award), and in Australia has relaunched retail icon Georges and brought Radii to high acclaim.
In 2002 he was ordained Chef of the Year in the Age Good Food Guide. In the same year he joined owner Chris Lucas at the Botanical, winning restaurant of the year and has never looked back.

USD $80.00

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