27.11.03
Surfing
the Menu
By
Ben O'Donoghue & Curtis Stone
Accompanies
the TV series Surfing The Menu on UK Food.
Two
hot young chefs. Eight extraordinary locations in Australia.
Brilliant fresh produce. Add inspiration and passion - and you're
Surfing the Menu through eighty delicious recipes.
Ben
O'Donoghue and Curtis Stone are Australian chefs living and working
in London - Ben at the Atlantic Bar and Grill, and Curtis with Sir
Terence Conran at Bluebird Club. They come from two different cooking
traditions: Ben via London's world-renowned River CafΓ© and
its vivid evocations of Italian food; Curtis through the precise
traditions of French cuisine and the restaurants of Marco Pierre
White.
Two
distinctive styles but a common and passionate aim: to use the freshest,
most naturally grown produce to create extraordinary and delectable
food for the table.
United
in their cause and seeking fresh inspiration, Ben and Curtis returned
to Australia, where they went right to the source of good produce,
travelling to such glorious places as Broome, Tasmania, Byron Bay,
the Hunter Valley, the Spanish mission at New Norcia, Margaret River,
and the amazing rocky outcrops in the India Ocean known as the Abrolhos
Islands.
Surfing
the Menu is the result of their journey: an adventurous pursuit
of exceptional ingredients to create a wonderful selection of starters,
mains and puddings. The book also contains recipes ideal for Valentine's
Day, from rock oysters with champagne jelly and watercress, to orange
granita with marscapone and confit orange zest; and from Lobster
tagliatelle with fennel and truffle oil to pineapple and black pepper
tarte tatin. Whatever the occasion, Surfing the Menu is simply stuffed
with luscious recipes that will excite all lovers of good eating.
Surfing
The Menu is published 26th February 2004, price Β£14.99
About
The Authors:
Ben O'Donoghue is Head Chef at London's famous Atlantic Bar and
Grill. Before moving to the United Kingdom, he worked at a number
of restaurants in Australia, including Jessica's in Perth, and at
Goodfella's and Tribeca in Sydney.
In London, he worked at the world-renowned The River CafΓ©
before moving to the exclusive Monte's Club in Knightsbridge as
Head Chef. Ben has made many appearances on cookery programmes in
the UK and USA, and co-presented 'The Best', which also gave rise
to a best-selling cookbook of the same name.
In
2004 Curtis Stone has been working with Sir Terence Conran as a
consultant chef at The Bluebird Club, London. He was previously
Head Chef at Quo Vadis, one of the flagships of Marco Pierre White's
restaurant group. Born in Melbourne, Curtis began a degree in business
before being lured into the kitchen, finishing
his training at The Savoy Hotel in Melbourne. He went to London
and worked at Marco Pierre White's CafΓ© Royal and at Mirabelle
- where he was instrumental, as Sous Chef, in gaining Michelin stars
at both restaurants - before moving to Quo Vadis. Curtis and his
food have featured in many magazines in both the UK and Australia,
and he makes regular television appearances in the UK where he has
also presented his own food series called 'Dinner in a Box'.
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