Page 1

Key Titles September 2019


Marcia Langton: Welcome to Country schools edition Marcia Langton

DRAF T

C OV E R

Marcia Langton: Welcome to Country schools edition is an extended, education-focused edition of the bestselling Marcia Langton: Welcome to Country, which received the 2019 Indie Book Award for Best Illustrated Non-fiction. It is essential reading for any Australian high school student who wants to learn more about the culture that has thrived here for over 50,000 years. In this schools edition, author Professor Marcia Langton expands on the educational information from the first edition. Part One of the original book has been reworked, including topics/chapters on Indigenous prehistory, cultures and languages, kinship, art and performance, storytelling, native title, the Stolen Generations and NAIDOC week. The book also includes new sections: • • • • • Publication

01 September 2019

Knowledge, covering everything from bush medicine to astrology. Environment, such as fire management. Looking to the future for Indigenous Australia, with topics such as the Uluru Statement from the Heart. Cultural awareness refocused from the original book's travel angle. References including a list of websites and further references as recommended by Professor Marcia Langton.

Binding

Paperback

Price

AU$29.99 | NZ$32.99

Detailed teachers' notes that explain how to apply the book to a range of subjects for Years 7 through 10 can be downloaded online.

ISBN

9781741176667

Author Details

Publisher

Explore Australia

Imprint Series Category

Guides NA Education

Format

234 x 153 mm

Extent

192pp

Illustrations

Black and white with 8-page colour section at the back

Age Range

11 and up

Terms

SOR

Professor Marcia Langton AM PhD Macq U, BA (Hons) ANU, FASSA is one of Australia’s most important voices for Indigenous Australia. She first became an Indigenous rights activist as a student at the University of Queensland, before spending time in Papua New Guinea, Japan and North America learning about those countries' peoples and cultures.  On her return to Australia, Marcia Langton graduated in Anthropology at ANU. Since then, she has worked with the Central Land Council, the Cape York Land Council, and for the 1989 Royal Commission into Aboriginal deaths in custody. Professor Langton has received many accolades, including an Order of Australia. She has held the Foundation Chair of Australian Indigenous Studies at The University of Melbourne since February 2000. As an anthropologist and geographer, she has made a significant contribution to government and non-government policy as well as to Indigenous studies. Professor Langton has written several books, both academic and popular, including First Australians  (MUP, 2009), co-authored with Rachel Perkins, which was written in conjunction with an SBS documentary by the same name. She is also regularly asked to comment on issues related to Indigenous rights and art. In 2016 she was honoured as a University of Melbourne Redmond Barry Distinguished Professor. The following year, Professor Marcia Langton was appointed as the first Associate Provost at the University of Melbourne.


Key Information •

C OV E R

• •

DRAF T

• •

Publication

01 September 2019

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781741176667

Publisher

Explore Australia

Imprint Series Category

ALSO AVAILABLE:

Guides NA Education

Format

234 x 153 mm

Extent

192pp

Illustrations

Black and white with 8-page colour section at the back

Age Range

11 and up

Terms

Original edition of Marcia Langton: Welcome to Country has sold more than 22,000 copies and received the 2019 Indie Book Award for Best Illustrated Non-fiction. Its success shows there is a demand for information on Indigenous Australia, particularly since very little was taught to Australian students in the past. Marcia Langton is a highly respected Indigenous figure and is regularly asked to speak or comment in the media on issues related to Indigenous rights, history and art. This schools edition focuses on educational content from the original edition, rewritten and expanded for Years 7 through 10 students. Includes four new chapters on knowledge, environment, looking into the future for Indigenous Australia, and cultural awareness. The Australian Curriculum lists Aboriginal and Torres Strait Islander Histories and Cultures as one of three key priorities. The separate teachers' notes clearly set out how teachers can apply the book to a range of subject areas including history, geography, visual arts and music.

SOR

Winner! Best Illustrated Non-Fiction Book Indie Book Awards 2018 Price

AU$39.99 | NZ$44.99

ISBN

9781741175431


Special Offer! Marcia Langton: Welcome to Country 10 Copy Pack x8 x2

GTIN 9349685011729

C OV E R

8 copies of Welcome to Country Schools Edition

DRAF T

2 copies of Welcome to Country at 50% discount AU RRP $319.90 with discount $159.95 Price

AU$29.99 | NZ$32.99

Price

AU$39.99 | NZ$44.99

ISBN

9781741176667

ISBN

9781741175431

NZ RRP $353.90 with discount $176.95


Chyka Celebrate Inspired entertaining for every occasion Chyka Keebaugh

C OV E R

In Chyka Celebrate, Chyka Keebaugh celebrates occasions from around the world and shares tips, inspiration and suggestions for hosting the perfect themed event.

DRAF T

Chyka Celebrate is a guide to themed entertaining throughout the year and covers a broad range of events, from Jewish New Year to Thanksgiving.

Covering occasions as diverse as Chinese New Year, Eid, Jewish New Year, Mother's Day, Halloween, Thanksgiving, New Year's Eve and Easter, Chyka shows readers how themed entertaining is done with minimum hassle and at low cost, independent of the location – all in her signature, accessible style.

ALSO AVAILABLE:

Organised into thirteen chapters by event, each section provides creative suggestions for decoration, food and drinks, invitations and small gifts, and provides insights into the charming customs common at many of our holidays and festivals. Publication

01 September 2019

Binding

Hardback

Price

AU$40.00 | NZ$45.00

ISBN

9781743795262

Publisher

Hardie Grant Books

Imprint

HG Local

Series

NA

Category

Home Design

Format

260 x 190 mm

Extent

240pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Beautifully photographed and illustrated, Chyka Celebrate is the perfect manual for themed entertaining in style throughout the year.

Author Details Chyka Keebaugh is a successful businesswoman and events organiser, leading a group of event and hospitality companies. Chyka and her husband established The Big Group over 25 years ago. The venture has since become Australia's largest privately owned events and catering company. In addition, Chyka established The Design Depot, a special events design firm. Chyka's eye for design and style led her to take on the role of homemaking and styling expert on Good Morning Australia for four years.  She has also starred in three series of The Real Housewives of Melbourne  and The Australian Women's Weekly 2016 Christmas Special. As editor-in-chief of her online magazine, Chyka.com, she shares practical advice and tips on making a beautiful home and entertaining guests, along with tasty recipes and DIY projects. Chyka studied at Le Corden Bleu in London, a worldwide leader in gastronomy and hospitality management, and at the Constance Spry Floristry School.

Key Information • • • • • •

Covers occasions as diverse as Chinese New Year, Eid, Jewish New Year, Mother's Day, Halloween, Thanksgiving, Christmas, New Year's Eve and Easter. Includes more than 40 recipes and 15 crafty projects as well as bonus decoration ideas and suggestions. A one-stop shop offering theme ideas, food and drink recipes, as well as ideas for party favours and invitations. A masterclass in themed entertaining with minimum hassle and cost. The follow-up to Chyka Keebaugh's successful first book, Chyka Home, which sold over 13,000 copies. Full marketing and publicity campaign on release.

Price

AU$39.99 | NZ$44.99

ISBN

9781743793633


A LAKESIDE LUNCH

There is a beautiful peony farm nearby, and they are my absolute favourite flowers, so decorating the table with them was perfect. Walking into the fields and picking what I need to decorate my lunch table with is my idea of heaven. For my table colouration, I selected a combination of pinks, blues and greens, with the peonies running along the table over a lettuce-green linen cloth. Peonies come in a variety of different shapes and shades, so blending blues, greens and pinks looks amazing on this lake reflecting the tranquility of the water.

Blue and white placemats add some interest and act as the backdrop to my plates. I then add blueand white-printed china plates and side plates, sitting them opposite bright-green wine glasses and solid green napkins to anchor the look. This combination of colours works so well with the delicate flowers. As my guests arrive, they will be greeted by a drinks area and a beautiful grazing table. I want this to be the first course and an area where everyone can greet each other and chat, adjourning to the jetty for the main meal. Breaking the meal up like this makes it feel more casual. It also takes advantage of the countryside that surrounds us – that, too, being a decorative backdrop to the lunch.

CELEBRATE 14

Grazing tables have become very popular, and setting the perfect table that reflects your theme is enjoyable to create. It does take a little bit of fiddling with, but, if you are organised and have all your props ready to go, you will find it falls into place. As this grazing table will act as my entrée, I want to have a variety of things, from different cheeses, breads and dips, to ham, salami, grapes, fresh pears and figs – the list goes on. Grazing tables are all about abundance, so think about creating layers to display your food on with chopping boards, cake stands, books, a variety of different-sized bowls – anything to create height across your spread. Set your plates up first, then start to spread your food around, place your meat selection on the boards with cheese to match, keeping cutlery always in reach. Fill in the gaps with bunches of grapes, collections of nuts, fresh figs and herbs.

Birthday Party

15


A GININSPIRED BAR FOR THE LADIES A brilliant gin bar could never be a bad thing, so using a variety of boutique and local gins, I have created a space to concoct a few blends. Using a beautiful tray laden with all the garnishes a gin could possibly need helps to make it all the more exciting and inviting. You will need...

HOW TO MAKE THE PERFECT G&T  The

key to a great gin and tonic is to balance the bitterness of the tonic water against the gin.

 The

flavour of the gin will also dictate the garnish used: will it need lemon, lime or cucumber? Perhaps a sprig of rosemary? There are many flavoured gins available now, so a little taste-testing may be required when perfecting your tipple. Sometimes you will need to adjust recipes depending on how you take your gin, but this is something to play with and all a part of the fun! Glassware is also something not set in stone. A great cut-glass tumbler is traditional, but I have had some beautiful gin cocktails in wine and Champagne glasses and they tasted just as sweet.

An abundance of ice A variety of tonics with mixed garnishes to enhance the tonics’ flavours Freshly sliced lemons and limes Basil, thyme, mint and rosemary sprigs Long slices of short (Lebanese) cucumbers Star anise Burnt orange rind, pre-curled

 Add

a handful of ice to a highball glass. Pour over your gin and give it a swirl. Add your tonic to come about halfway up the glass, then finish with your garnish of choice.

Different-sized glasses

Tip If you don’t like your gin watered down by ice cubes, how about making ice cubes out of tonic water? Add a garnish of fresh herbs, edible flowers or citrus to the cubes for a gorgeous added detail.

CELEBRATE 20

Birthday Party

21


VALENTINE’S DAY DIY GIFTING

SYMBOLISM OF THE HEART heart has been used as a symbol of love since the thirteenth century. Some say this was due to the artists of the Middle Ages, who used heart-shaped leaves in their paintings to represent romantic love, as well as the love between humanity and God.

 The

Christians began incorporating the iconic symbol in their art and literature as a representation of Jesus Christ and his love and, when Valentine’s Day originated in the 1600s, the heart became instantly synonymous with this special holiday.

 Devout

A hand-made gift is just as meaningful as a store-bought one, if not more so because of the sentiment behind it. This is especially so on Valentine’s Day, where a heartfelt, handmade present is perfect. So, let’s make that special someone a unique gift that comes just from you, a gift that celebrates your life and times together and memories that you have made: a memory jar.

FILL YOUR MEMORY JAR WITH COLLECTIONS FROM YOUR PAST. HERE ARE SOME IDEAS:

ROMANTIC MOVIE LIST Sometimes the simplest things are the best, and a movie night in is just that. I love snuggling up on the couch, having a glass of wine and some snacks and watching a romantic movie with a loved one.

 Photos  Letters  Movie

tickets of a particular date

 Decorations

with each of your initials on them

 Chocolat

 Love

trinkets, like hearts, cupid decorations, etc.

 An

 Love

 Jewellery

 An

from a favourite shirt

old tape

 Lace

 Small

tickets bottle of perfume

lock of hair

 Cufflinks  Reel

 Notting

Hill

English Patient

 The

Bridges of Madison County

 The

Notebook

 Before

flowers

 Baby’s

Zhivago

 Titanic

 Hanky  Dried

 Doctor

 The

from your wedding dress

 Airline

Actually

 Ghost

 Feathers  Buttons

Affair to Remember

 The

Fault in Our Stars

 The

Roman Holiday

 Me

of cotton (1st wedding anniversary)

 A

handwritten love poem or significant song lyrics

CELEBRATE 56

Valentine’s Day

57

Sunset – the trilogy

Before You


TIME TO RELAX

After chatting, bathing and eating lunch, it will most definitely be time to lay in the sun. Set up matching beach towels, so that it looks a little like a beach club, with fans and bottles of cold water at the ready. Have your beach party playlist set up with a small speaker along with a selection of sunscreen lotions, and it’s time for your guests to relax together in style.

SOMETHING FOR THE KIDS If you have included children at your beach party, it’s fun to create some activities for them to enjoy. Away from the eating and drinking stations, set up a game of beach volleyball or cricket, keep tubs filled with a variety of balls and frisbees, and invite your guests to join in and have some fun.

Summer Days

107


DIY SERVIETTES

“

Having your serviettes match your table is sometimes a little tricky. One of my favourite things to do is make my own using fabric purchased by the metre (3.2 feet). Or, on this occasion, creating and printing my own. By purchasing fabric, you can then create your tablecloth with matching serviettes. Long, flowing tablecloths that cover your table legs are perfect for dramatic dinners, and simple long runners are great for luncheons. Choose your dining style, picture the look you are trying to achieve, then it’s off to your local fabric store.

CELEBRATE 136

Jewish New Year

137


I’M THIRSTY!

When it comes to the drinks at a kids’ rainbow party, you’ll have to make your own if you want to match them to the multicoloured theme. Using milk bottles and clear straws, add your drink of choice – be that water, lemonade or soda water (club soda) – to the bottle, then add a few drops of natural food colouring to colour the liquid the same colour as the place setting. Fresh juice and cordial are also great, and getting those colours right is half the fun.

HOW TO CREATE AN AMAZING LOLLY BUFFET A lolly (sweet) bar works best when it’s colourblocked and abundant. When organising your lolly bar, think about the number of guests you will be having. As a guide, you should allow around 150–200 g (5½–9 oz) of lollies per guest. So, do the maths then get shopping.  Display

your lollies in a similar collection of vessels. I like to use clear glass vases and food canisters in a variety of heights, surrounded by similarly coloured decorations. Vases are great, as you can get the height needed for impact, and using different sizes means that you can have more of some and less of others. Different levels and heights always create impact and, if you find that your vases aren’t quite high enough, simply turn a shorter vase upside and place the lolly jar on top. For this rainbow party, all my lollies are in the rainbow palette, similar to the birthday table. Keep your plates or lolly bags close at hand so that your guests can fill them with their loot. Small, colourful scoops keep everything hygienic, neat and tidy.

 To

tie back to our theme, we also created a giant rainbow made of ribbon, pom poms and paper. It made such a strong impact and is a fun thing to create with the help of the kids. If there are any leftover balloons, keep it fun by letting them float around for the kids to play with.

CELEBRATE 152

Rainbow Party

153


DECORATING THE TREE

QUICK TIPS FOR DRESSING YOUR TREE  Get

the tree looking perfect before you apply the decorations. Spruce it, move the branches around, straighten them and fluff them to ensure the tree is standing tall and ready for decorations.

 I always

put the lights on first so that they are set right back within the tree, and you do not see the powers cords wrapping around (your decorations will be able to cover up any unsightly cords). Ensure the lights work and are evenly dispersed around the tree.

For me, Christmas is the most special celebration of the entire year, so you can probably guess that my decorations get crazier and crazier every year. I have wrapped my tree in pom poms in all shades of pink, I have kept it traditional and filled my home with miniature fir trees wrapped in glorious orange ribbons, and I have filled my tree with all the family decorations we have collected over the past 25 years. All of them perfect, all of them very special to us.

 Try

using a garland instead of tinsel this year. A garland will give you a strong foundation on which to base the rest of the decorations.

 Think

about working to a colour palette. Limiting your tree to fewer colours will make it more striking and visually pleasing. Gold and silver are a classic pair, or white and silver, but even using one bold colour can create a stunning effect.

 Hang

one set of decorations at a time. If I have a set of ornaments that are all reindeers, I will hang these up at once before moving on to my next style of decoration. By working sequentially like this, it helps to ensure all the decorations evenly cover the tree.

This year, we hosted Christmas and the perfect backdrop for our tree was a wall of black bookshelves. Using a collection of paper decorations that positively popped against the dark backdrop made for the most beautiful tree. A collection of decorative honeycomb balls, streamers, tassels, bonbons, paper chains and anything else bright and fun that I could get my hands on adorned the branches, bringing an abundance of colour to what is normally a dark and serious space.

 Take

a step back and admire your work from all angles. Are all the decorations evenly dispersed? Is there enough coverage? Are there any gaps? Is there too much of one particular decoration?

My colour palette of pink, turquoise, pale blue, mustard, green and rose was an absolute colour explosion. To keep the look neat, I used only block colours – no prints and patterns – just a crazy amount of colour. I wrapped all my gifts in these block colours with contrasting ribbons, as were the decorations around the home. This is a look anyone can recreate, as all my décor have come from dollar shops and craft stores. You can find cheap collections that will look amazing en masse, it is just about thinking outside the box and breaking away from what is considered traditional.

CELEBRATE 206

Christmas

207


FRENCH 75

THE COUNTDOWN

Creating a Champagne cocktail is a nobrainer for New Year’s Eve. There is nothing better than being able to toast your loved ones at the stroke of midnight, so make sure you do it with something pretty in your hand.

60 ml (2 fl oz/¼ cup) dry gin 1 teaspoon caster (superfine) sugar

The highlight of New Year’s Eve really is the countdown to midnight. A fun theme for this event is based on the countdown itself; by using clocks as decoration, you can have a lot of fun. Collect all the clocks you can and start decorating with them. I took some off my walls, borrowed some from friends and family, and went to my local bargain shop for the rest. Try using the surface of a clock as a serving platter, or use smaller clocks to decorate trays. Bring a little glamour to the night by focusing on metallics and black. Silver and gold streamers create a strong statement behind the bar, and I also love using large, gold helium balloons to say Happy New Year, as it’s an excellent backdrop for photos and videos, which I know we are all slightly obsessed with!

15 ml (½ fl oz) lemon juice ice cubes, for shaking and serving 150 ml (5 fl oz) brut Champagne – SERVES: 1

Combine the gin, sugar and lemon juice in a cocktail shaker with ice and shake well. Strain into a Champagne saucer over ice, then top with Champagne.

CELEBRATE 224

New Year’s Eve

225


Special Offer! Chyka Celebrate: 8 copy pack x6

x2

GTIN 9349685012047 x6 copies of Chyka Celebrate x2 copies of Chyka Home x1 Poster at 50% discount! AU RRP $319.98 with discount $159.99 NZ RRP $359.98 with discount $179.99 Price

AU$40.00 | NZ$45.00

ISBN

9781743795262

Price

AU$39.99 | NZ$44.99

ISBN

9781743793633


The Whole Fish Cookbook New ways to cook, eat and think Josh Niland More than 60 exciting recipe ideas for sustainable ways to eat fish. C OV E R

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

DRAF T

In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

Publication

01 September 2019

Binding

Hardback

Price

AU$55.00 | NZ$60.00

ISBN

9781743795538

Publisher

Hardie Grant Books

Imprint

HG Local

Series

NA

Category

Food & Drink

Format

283 x 216 mm

Extent

256pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Author Details Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Key Information • • • • •

• •

The Whole Fish Cookbook is a groundbreaking book that completely reimagines fish cookery. It features more than 60 recipes following chef Josh Niland's unique 'scale to tail' approach, ranging from simple to complex, with all the basic cooking techniques covered in detail. It includes comprehensive substitutes for fish species depending on country and availability, along with detailed sourcing and storing advice. Its striking design and arresting photography offer a cutting-edge aesthetic that means this book stands up as a covetable object as much as a hard-working guide that challenges the way we think about, cook and eat fish. Josh Niland's revolutionary take on fish has positioned him as one of the best regarded young chefs in Australia: since opening his restaurant Saint Peter in 2016, he has won every significant culinary award in the country (see full list of awards here: saintpeter.com.au/about). He is a chef and thinker to watch: in 2019, he was shortlisted in the inaugural World Restaurant Awards for ethical thinking - alongside Massimo Bottura, Rene Redzepi and Dan Barber, to be announced in Paris February 18. Josh Niland has a strong Instagram presence with 67.6k followers @mrniland as he showcases his work with stunning videos and photos. Full marketing and publicity campaign on release.


CRISP-SKIN FISH ESSENTIALS

1. 2. 3. 4.

THE FISH. Be sure the fish is at room temperature before it enters the hot pan. A lot like meat, if you cook fish from the fridge the protein will set unevenly and it will be challenging to determine doneness – especially as fish has a relatively short cooking time.

THE FAT. To cook crisp-skin fish I use a small amount of ghee to begin the process (too much will damage the flesh on the side of the fish, giving the bottom 25 per cent an overcooked ‘chicken-like’ texture). I discard this ghee approximately 2 minutes into the cooking and replenish it with another small amount to finish cooking. I do this as I noticed that during the first part of the cooking the fish itself naturally releases moisture through condensation, which builds up in the fat and then spits over the flesh, resulting in imperfect cooking.

THE FISH WEIGHT. I would find it extremely difficult, bordering on impossible, to pan-fry fish well without this piece of kitchen equipment. Fish weights are not designed to be heated up in advance like an iron for cooking the fish from the top while the skin gets crisp in the pan. Instead, when pan-frying a fish on the skin, the heat that is generated crisps the skin which then travels up through the muscle of the fish and hits the face of the weight. This then sets the top of the fish fillet very gently whilst forcing the skin to have direct contact with the pan from edge to edge. By using a weight on thin to thickish fillets of fish, you will be able to cook the fish from raw to cooked on the stove, relying less on the oven to finish.

THE HEAT. I like to cook with a target top gas stove that is one large square of intense heat. I really do not enjoy cooking directly over gas burners as a very high heat is needed to cook crisp-skin fish and the flames of a gas stove can often flare up during cooking when moisture spits from the pan. However, if a gas burner is the source of heat you have or are using, be sure not to tilt the pan too much throughout cooking as beads of moisture can hit the fat and cause flames to surround the fish, causing the flavour to be compromised. Constant, uninterrupted heat is key to creating a crisp, glassy skin and pearl-like flesh. Temperature control is everything.


Poaching

Fish Cassoulet I particularly wanted to include this recipe here as it was one of the first dishes that really made me think about how meat cookery could be merged with the fish world. Once we had developed our recipes for fish sausages and bacon, I felt it was time we produced a dish in the style of a cassoulet, however as it is a laborious dish it was only when the fish butchery opened that we finally made this happen. When attempting to recreate this dish, I suggest you break it down into smaller tasks and plan ahead to stop it feeling too overwhelming. Salt-roasted cabbage (see page 148) or celeriac would make a wonderful winter accompaniment to this robust dish. SERVES 4

1 smoked eel, choppped into 4 cm (1½ in) lengths 120 ml (4 fl oz) ghee 1 carrot, finely chopped 1 onion, finely diced 12 thyme sprigs 1 garlic bulb 1 tomato, finely chopped 1.5 litres (51 oz/6 cups) Brown fish stock (see page 72) 100 g (3½ oz) dried cannellini beans, soaked in cold water overnight and drained 1 x 200 g (7 oz) Swordfish bacon piece (see page 53), cut into thick batons 4 Fish sausages (see page 206) 600 g (1 lb 5 oz) Murray Cod darnes, pin-boned (see page 46) and sliced into 4 steaks

Breadcrumbs 400 g (14 oz) brioche or sourdough loaf 1 tablespoon finely chopped tarragon leaves 1 smoked Spanish mackerel heart (see page 68) ½ teaspoon sea salt flakes

Peel the outer black skin off the smoked eel pieces and set aside. Using a small knife, fillet the flesh off the bone (it should come away easily). Set both the flesh and bones aside together with the skin. Warm half the ghee in a wide, heavy-based saucepan over a high heat, add the carrot and onion and cook for 5 minutes, or until lightly coloured and softened slightly. Add the smoked eel skin and bones and fry for a further 5 minutes, then stir in the thyme, garlic and tomato and pour over the brown fish stock to cover. Bring to a boil, reduce the heat to a simmer and cook for 15–20 minutes, or until the stock has reduced and thickened slightly and the flavour have intensified. Remove from the heat and set aside to cool. Once cool, pass the stock through a sieve into a clean, large saucepan. Drain the beans, add them to the pan and bring to the boil, then reduce the heat to a simmer for 45–60 minutes, or until the beans are tender. Meanwhile, fry the bacon in a frying pan in the remaining ghee for 6–7 minutes, or until dark and well caramelised. Remove from the pan and set aside, then fry the sausages in the pan until golden on all sides, about 4 minutes. Set aside with the bacon. Add two ladles full of the hot stock to the frying pan and stir the pan to deglaze. Bring to the boil, then remove from the heat, add the murray cod steaks and cover with a lid. Leave the steaks to poach, off the heat, for 5 minutes, then remove them from the hot stock with a slotted spoon and leave to rest on a plate (the fish at this stage should only be 60 per cent cooked as the rest of the cooking will happen in the oven). For the breadcrumbs, remove the crusts from the bread and blitz the remainder in a food processor to fine breadcrumbs. Add the tarragon and, using a microplane, finely grate over the mackerel heart. Season with salt flakes and set aside. Preheat the oven grill to high. Arrange the mackerel steaks over the base of a large casserole or ovenproof dish and top with the bacon, sausages and eel pieces. Ladle over the beans together with enough of the stock to go halfway up the ingredients, then cover the lot with the seasoned breadcrumbs. Transfer to the oven and cook under the hot grill for 8–10 minutes, or until the breadcrumbs are golden and fragrant and the edges of the dish have begun to bubble. Leave to rest for 2–3 minutes, then transfer to the table. Serve.

ALTERNATIVE FISH

Pacific cod — Pacific Atlantic cod — Atlantic

114


Special Offer! The Whole Fish Cookbook: 8 copy pack

GTIN 9349685012061 x8 copies of The Whole Fish Cookbook at 50% discount! AU RRP $440.00 with discount $220.00 NZ RRP $480.00 with discount $240.00


Vignette Stories of Life and Wine in 100 Bottles Jane Lopes

C OV E R

Sommelier Jane Lopes recommends wines to live with, learn from and take solace in.

DRAF T

Sometimes we just want someone to hand us a bottle of wine. Sometimes we want to learn more about that wine. And sometimes we want to feel  something about wine. In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine (and some spirits and beers) to best expand your wine journey, giving you a complete education of the important styles, grapes, regions, and flavors of this magical and ever-growing world. Alongside that, you will find imaginative ways to engage with the foundational wine knowledge that underpins a good drinking experience. And then there is Jane’s own narrative – the stories of triumph and defeat that comprise her life in wine. It's part memoir and part wine book, but a lot more fun than either alone.

Publication

01 September 2019

Binding

Hardback

Price

AU $40.00 | NZ$45.00

ISBN

9781743795323

Author Details

Publisher

Hardie Grant Books

Imprint

HG Local

Series

NA

Category

Food & Drink

Jane Lopes is an American-born sommelier. She has worked at New York’s Eleven Madison Park, Nashville’s The Catbird Seat, and Chicago’s The Violet Hour, and she is currently the wine director at Attica, Australia’s most celebrated restaurant. In September of 2018, Jane passed the prestigious Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and 274 people total since the 1960s). Jane has finally put her University of Chicago literature degree to good use in publishing her first book.

Format

230 x 190 mm

Key Information

Extent

240pp

Illustrations

Full-colour illustrations throughout

Age Range

NA

Terms

SOR

These are wines to live with, learn from and take solace in – a joyous, surprising, and revelatory response to that age-old question, "What should I drink?”

• •

• •

There is nothing like this book, and at the same time, it is a book for almost everyone: young women, old men, dreamers, pragmatists, and everything in between. Perhaps only teetotallers need not apply. Vignette  gives the reader a road map for tasting the world of wine and drinks in 100 bottles, along with an index of affordable alternatives for each suggestion. Engaging and interactive wine content – from an Amaro map of Italy to a Grenache word search – provides insight that is accessible at a novice level and compelling at the expert level. Jane's poetic writing connects wine to universal emotions and themes such as love, fear, ambition and failure, as she shares her experiences with relationships, health problems and sitting the hardest exam in the world, the Master Sommelier's Diploma. She is the only woman in Australia to earn this title. The Master Sommelier's Diploma is infamously difficult. It is said that more astronauts have flown in space than sommeliers have earned the prestigious red lapel pin. Wine sales are growing internationally and a younger generation is spending their disposable income on wine and restaurants; the market for this book is rapidly expanding.


8

This book can be read in three distinct ways. It is my hope that these three avenues braid themselves into a unique pattern for each reader, revealing an entirely new book to each person and on each sitting.

VIG N E T TE

#1 This book, at its most basic premise, delivers a list of wines (and a few beers and spirits) that are suggested drinking. Each chapter sets forth a style of wine (i.e. Champagne, Merlot, California Chardonnay) and then delivers one or more bottles that exemplify it. Choosing the specific wines to represent each category presented its challenges. By no means are these choices designed to be “the best” or “my favorites.” The bottles were chosen because they are among the most classic and important bottlings of their style, and/or because they have a personal connection to the chapter at hand. I’ve tried to choose wines that are relatively available and affordable, but when these parameters clash with the above, I have gone with classic and important over available and affordable. To remedy this practical limitation, I’ve included an appendix in the back of the book to offer five value suggestions for each style. The other criteria that these wines must meet is a certain purity of intention. I hate to use the word “moral,” as I think it’s often misunderstood and misapplied to the world of wine, but I must agree with the winery’s practices as I understand them. This does not mean choosing only small wineries, or only wineries who grow their own fruit, or only wineries that follow strict organic, biodynamic, or “natural” guidelines. What it does mean is choosing wineries that show consistent respect for the land they work, the grapes they grow, the people they employ, and the customers who are drinking their wine at the end of it all. A perennial problem in the world of wine is how to list wines; there's no one agreed-upon way. For our purposes, the first part is easy: the producer. What comes next, in italics, is what we'll call the “cuvée name.” This can be a few different things: a fantasy name generated by the producer (i.e. Grande Cuvée, Grange, Quintet, Columella), a vineyard site that is not its own appellation (i.e. Kistler Vineyard), a quality designation (i.e. Kabinett, Federspiel, Reserve/ Reserva), an age statement (i.e. Blanco, 10 Year), or a grape variety, if the wine is labeled by one (i.e. Riesling, Pinot Noir). What comes after the italics is the appellation and/or region. For this, and the cuvée name discussion, it's important to understand what an appellation is. An appellation is a legal designation for a wine region that often (particularly in Europe) also has regulations about what the wine is and how it's made. Champagne, Alsace, Sonoma Valley, Chevalier Montrachet Grand Cru, and Verdicchio dei Castelli di Jesi Riserva are all appellations (yikes!). To keep things consistent, the

HOW TO R E A D TH IS BOO K

9


appellation will never be listed in italics, only as the first part of the larger region at the end of the listing. This will mean that some wines – like Stella di Campalto, Brunello di Montalcino (the appellation), Tuscany, Italy (the region) – do not list a cuvée name. This is not a list of the 100 bottles to drink before you die, but rather a list of 100 bottles to live with, learn from, and find your truth in. It’s the starting point, not the ending point. The list is designed to give a holistic view of the world of wine: if you were to drink each bottle on the list (or their suggested alternatives), you would have a nearly complete education on the flavors, weights, textures, and emotions that exist in a bottle of wine. At this level, the book acts as a trusty reference – a list that is always there when you are deciding what to drink next.

10

#2

 he next layer of the book illuminates the emotions within and T surrounding a bottle of wine. My adult life has been marked by moments of extreme joy, severe pain, wonder, accomplishment, failure, fear, solitude, community, and grit. Most times, a bottle of wine has been somehow involved: its emotions feeding mine, and my experiences providing a context for it. Each chapter not only proposes a style of wine and its exemplifying bottle, but also a vignette – a story from my life – that radiates the emotional truth of that wine. At this level, the book can be brought to the beach or on an airplane and read from cover to cover as a complete narrative.

Included in these segments are Somm Surveys. To represent the broader sommelier community, I’ve enlisted some friends to share their opinions on topics relevant to certain chapters. There is a second appendix in the back of the book that lists all these sommeliers, their affiliations, and how to find them on social media. One last (mini) layer is the glossary in the back. Any wine terms that don’t quite get the explanation they deserve in the text are bolded. This means that they have a definition in the glossary, presented alphabetically.

— Taken all together, these layers present a deservingly complex view of the world of wine. Sometimes, we just want someone to tell us what to drink (yes, even sommeliers want that). Sometimes, we want some more information about that style of wine, but without the dryness and pretension that often surrounds wine. And sometimes, we want to feel something about that wine. This book invites you in, at all three levels, to explore the magical and ever-growing world of wine and to unfold what it means to you. Happy drinking,

j.

#3 The final way to read this book is through the illustrative content within each chapter. Gone are the days (if ever they were here) when we just learned through reading words on a page. We think in images, colors, textures, music, games, puzzles, charts, graphs, maps, and surveys. This content is meant to present wine in a way that engages every level of our imagination. They are snippets – glances, nods – that bring a relevant aspect of each style to life. They are not meant to be exhaustively educational, nor are they meant to be irreverent fluff. These are entry points that allow the reader to gain a bit more understanding of the style of wine at hand. They present the novice with fun and relatable access to the style, and they present the expert with new ways to engage with familiar material. Some chapters present more challenging concepts than others, but all are designed to allow takeaways from multiple angles. At this level, the book is a perfect coffee table book: ripe with beautiful images that provide brief moments of information for the casual reader.

VIG N E T TE

HOW TO R E A D TH IS BOO K

11


KRU G G R A N D E C U V ÉE

12

Champagne, France

Champagne

60 candidates. In 2017, eight passed. Sometimes it is less than five. Rarely is it over ten. At the reception to publicly announce and celebrate the new Master Sommeliers, Krug is served. Most people there have just failed one or more parts of their Master Sommelier examination. The test is not for everyone. Most of us agree there are hundreds of masterful sommeliers who do not engage with the Master Sommelier exam. But for those it suits, it not only builds knowledge and skill – it creates community and character like nothing else.

A popular idiom among the sommelier set is that Krug tastes like failure. Krug, one of the greatest Champagne houses of all time, actually tastes nothing like failure. It tastes like brioche and meyer lemon, honeysuckle and brûléed apple, white pepper and seashells. It balances opulent richness with laser-sharp acidity, allowing the wine to feel both abundant and fresh. Krug Grande Cuvée is a testament to the classic ideal of blending in Champagne; though many houses (including Krug) make wines from a single vintage, a single grape, or a single vineyard, Champagne has historically been about the art of the blend. The Grande Cuvée is a blend of all three major Champagne grapes – Pinot Noir, Pinot Meunier, and Chardonnay. It is a blend of over a hundred different sites throughout Champagne. And it is always a blend of over ten vintages. Those who say it tastes like failure are candidates for the most difficult accreditation in the world: the Master Sommelier Diploma through the Court of Master Sommeliers. The Court of Master Sommeliers’ website advertises that approximately 10% of candidates who sit for the theory portion pass it. That’s a 10% pass rate on the first of three sections needed to become a Master Sommelier. (And this is after one has passed three different levels to even reach this point.) Those who pass the first section convene to take the other two sections – tasting and practical. Usually there are about

VIG N E T TE

C H A M PAG N E

13


Monkey’s Heart Patrick Smith by The Violet Hour

48

1 orange slice 1½ fl oz (45 ml) Pisco ¼ fl oz (7 ml) Smith & Cross Rum ¾ fl oz (22 ml) fresh lime juice ½ fl oz (15 ml) Orgeat 1 barspoon St. Elizabeth Allspice Dram 1 dash Orange Bitters mint and Angostura Bitters, to garnish

 Lightly muddle the orange slice, then add the other ingredients, shake with ice, and strain into a rocks glass with fresh ice. Garnish with a bouquet of mint dressed with Angostura Bitters. Art of Choke 3 mint sprigs, plus 1 extra, to garnish Kyle Davidson 1 fl oz (30 ml) white rum (preferably molasses based/not too grassy) by fat 1 fl oz (31 ml) Cynar Elske ¼ fl oz (7 ml) Green Chartruese 1 barspoon fresh lime juice 1 barspoon Demerara Syrup (2:1 simple syrup made with demerara sugar) 2 dashes Angostura Bitters Gently muddle mint sprigs in a pint glass, add the other ingredients, and let sit for 30 seconds. Fill with ice and stir, strain into rocks glass with a large ice cube, and garnish with a mint sprig. The Pusher Man 2 fl oz (60 ml) Lunazul Blanco by Eden Laurin ½ fl oz (15 ml) Green Chartreuse The Violet Hour ¾ fl oz (22 ml) fresh lemon juice 1 fl oz (30 ml) pineapple juice ½ fl oz (15 ml) Demerara Syrup (2:1 simple syrup made with demerara sugar) 1 egg white Soda water, to top up Fees Old Fashioned Bitters, to garnish Shake all ingredients without ice, then add ice and shake vigorously. Strain into a high-ball glass with fresh ice and top with soda water. Garnish with 5 drops of Fees Old Fashioned Bitters.

VIG N E T TE

G R A N C ENTEN A R I O B L A N CO

Jalisco, Mexico

Tequila Tequila is one of the few things I don’t drink, through no fault of its own. While working at The Violet Hour, I was asked by an important New York City bartender to be a brand ambassador for a Gran Centenario tequila called RosAngel. RosAngel is a Reposado tequila infused with hibiscus. It was designed to be a serious tequila, and Gran Centenario enlisted serious bartenders to represent it – though I’m sure a few marketing directors hoped that a pink tequila might attract a certain demographic. They flew me out to New York for a weekend. The first day was a series of seminars on the production of RosAngel, as well as a show-and-tell for the cocktails we’d created for the event. One of mine was a play on the Martinez and the other was made with the proportions of the Art of Choke (see opposite page), but with ginger and Aperol instead of Green Chartreuse and Cynar. We went back to our hotel to freshen up for the evening’s events. Before leaving for dinner, the visiting bartenders convened in the hotel lobby for a brief drink. Someone decided it was a good idea to pour shots of tequila for the group. Although it occurred to me that it was going to be a very long night, I have a real problem saying no to shots; I love the sense of community. Pre-dinner drinks turned into dinner turned into after-dinner drinks. I became friendly with a couple of New York-based

TE QUIL A

49


Bo is charming and doesn’t take no for an answer.

Botrytis (the Fungus) Explained by Botrytis (the Cat)

The most famous examples of botrytis are found in Sauternes, with Sémillon and Sauvignon Blanc grapes catching the mist of botrytis coming off the Garonne and Ciron rivers. Botrytis also shows up in the sweet wines of Tokaj, in northeastern Hungary, where the local Furmint and Hárslevelű grapes cannot resist its charms. The great Beerenauslese and Trockenbeerenauslese wines of Germany are made through the persistent spread of botrytis. It infects in Alsace and shows up in the Chenin Blancs of the Loire Valley. It even rears its head in regions it is deemed unwelcome: Burgundy, Sancerre, and Italy have all come to know botrytis from time to time.

56

Bo can be sweet. Bo doesn’t have to be sweet to get what she wants.

Botrytis, often called the noble rot, is responsible for creating some of the greatest sweet wines in the world.

Botrytis-infected grapes don’t always have to make sweet wine. Many of the great dry wines of Germany, Alsace, and Austria are made with a percentage of grapes that are infected by botrytis. The same flavor profile will apply, perhaps to a lesser extent, even in the absence of residual sugar.

Bo can be (selectively) rotten. Botrytis Cinerea is the name of a fungus that afflicts grapes in certain growing regions. Sometimes it is highly desired, and sometimes it is heavily selected against.

The rotten and the sweet are at battle in Bo. Under the right conditions, and with the right amount of love, the sweet will prevail.

Bo is lush and ample. Botrytis is one of the great miracles of the wine world. Without the exact perfect proportion of morning humidity to afternoon warmth, it cannot exist. Too much of the latter and it does not grow. Too much of the former and it becomes an undesirable grey rot, destructive to the very vine that bears it.

Botrytis dries out grapes on the vine, dehydrating them and concentrating the sugars, making them ideal for the creation of sweet wine. Botrytis also imparts a unique flavor. These wines end up being high in sugar, high in acidity, rich, viscous, and spiced with ginger, honey, and saffron.

VIG N E T TE

BOTRY TIS

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Special Offer! Vignette: 8 copy pack

GTIN 9349685012078 x8 copies of Vignette at 50% discount! AU RRP $320.00 with discount $160.00 NZ RRP $360.00 with discount $180.00


MALCOLM TURNBULL AUTOBIOGRAPHY RELEASED 28 OCTOBER 2019 An exceptionally candid and compelling account, Malcolm Turnbull’s autobiography is the definitive narrative of his prime ministership and time in politics. Describing his early life and successful career across law, investment and banking, it covers the high-profile characters and controversies he encountered in more than two decades of business. Lyrically written in highly readable, entertaining prose, this is a genuine political page-turner.

28 October 2019 • $55.00 • 9781743795637 • Hardback • 234 x 153mm • 704pp


The Japanese Table Small plates for simple meals Sofia Hellsten

C OV E R

A beautiful and minimalistic approach to Japanese home cooking, featuring stunning photography.

DRAF T

In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means ‘one soup, three dishes’ – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.

Publication

01 September 2019

Binding

Hardback

Price

AU$34.99 | NZ$39.99

ISBN

9781784882150

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

NA

Category

Food & Drink

Format

248 x 190 mm

Extent

192pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Key Information • •

Contains recipes for everyone – from novices to experienced cooks who are looking to take their Japanese culinary repertoire to the next level. The ingredients used in the book can be found in local supermarkets. Japanese cooking continues to provoke interest worldwide, well beyond the culture of sushi and ramen. The world is obsessed in Japan and Japanese food right now. According to the Japan National Tourism Organization, 2.7 million overseas tourists visited the Japan in January 2019 alone.


In Japanese, ichijuu-sansai literally means ‘one soup, three dishes’. It’s a meal with its roots in Zen Buddhism, which has been the foundation of Japanese food culture since the Heian era in the 12th century. It is still what is served for breakfast or dinner in many Japanese homes and what I have chosen to use as a basis for this book. The centrepiece of ichijuu-sansai is the essential steamed rice. This is accompanied by three side dishes (okazu) and one soup, as well as pickles – tsukemono, as they’re called in Japan. On most occasions, the side dishes include one main protein dish, such as grilled fish or tofu, and two smaller ones built around seasonal vegetables. The variations and combinations among side dishes are endless, ensuring that the meal satisfies all the senses and is a wonderful way of achieving diversity in your nourishment. Maybe that’s where the beauty lies: in that the ichijuu-sansai gives you both variety and balance between different elements and flavours by preparing and presenting them in simple yet beautiful ways.

third side dish

main side dish

Recently, the ichijuu-issai, ‘one soup, one dish’, has been gaining popularity in Japan, since it’s a simpler version requiring less time and preparation. Instead of abandoning the tradition altogether, people are just taking it down a notch. So if you feel intimidated, just start out small.

second side dish

You can combine the dishes in this book as you like. Depending on mood and time, I go for just one side dish with rice and a soup, or full on with one protein-based main and two sides to go with it. Even just a rich soup with rice and pickles will do the trick. Towards the end of the book, you’ll find some of my favourite combinations.

tsukemono

soup

rice

Ichijuu-sansai 12

13


Tamagoyaki Fluffy, soft and with a touch of saltiness, this omelette is just as perfect for breakfast as it is for lunch or dinner. Just as good scrambled eggs needs a certain degree of care, so does this. It can seem tricky at first, but there’s no need to set the bar too high; a few times in the pan and you’ll get the hang of it. Trust me, it’s worth two or three failures. The original shape of the tamagoyaki requires a special, rectangular frying pan (page 17), which is not a common thing to have at home unless you are Japanese. A small frying pan (skillet) should work, even if it makes the rolling part a little bit trickier. It will also mean you won’t be able to get the traditional shape, but the flavour will still be splendid.

Serves 4 3 eggs 1½ tablespoons water ½ teaspoon dashi powder ¾ teaspoon soy sauce, light if available, plus extra for serving a handful of flat-leaf parsley (optional), chopped 1 spring onion (scallion), sliced (optional), plus 1, sliced, to garnish vegetable oil, for frying

Crack the eggs into a bowl, add the water, dashi powder and soy sauce and whisk together. Add the parsley and spring onion (scallion), if using. Heat a small frying pan (skillet) – or a rectangular pan, if you have one – to medium–high heat and add a splash of oil (don’t be too shy with this). Pour a quarter of the egg mixture into the pan and roll the pan around so that it’s evenly spread out. Leave to cook until the egg sheet has almost coagulated. Now start the rolling process. Using a broad, thin spatula, fold over a small part of the egg and then roll the ‘sheet’ into a small roll. Push to the opposite end of the pan, add more oil if the pan is dry, then add another quarter of the egg mixture. Lift the roll so that the new egg mixture flows under and glues together the old and new egg. When nearly coagulated, start rolling again, so that the new egg rolls around the old. When that is all rolled up, push it to the other side of the pan and start the procedure again. Keep going until all the egg mixture is finished. Remove the roll from the frying pan and let it rest for a few minutes before cutting. Serve with a dash of soy sauce and a few slices of spring onion.

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59


72


Pickled herring & cucumber sesame salad Pickled herring is not really what you’d find at the Japanese table, I admit. However, it’s one of those Swedish flavours, similar to some of the dishes I’ve come across in Japan – in particular, the marinated mackerel shime saba. I found that herring goes so well with other parts of the classic Japanese cuisine, too. This small salad tastes just as good served with rice as it does with new potatoes.

Serves 4 ½ cucumber 100 g (3½ oz) pickled herring, preferably unflavoured or onion-flavoured, or you can substitute with shime saba 1 tablespoon irigoma, or toasted sesame seeds

Wash the cucumber and slice into 1 mm (1/32 in) slices using a mandoline. Cut the herring into 1 cm (½ in) pieces. Reserve a little of the irigoma for garnish, then roughly grind the rest using a pestle and mortar. Mix all the ingredients in a bowl and divide into portions to serve, sprinkling with the reserved irigoma. If you have time then let the salad rest for 10–20 minutes to allow the cucumber to start releasing liquid, making the whole thing delicously juicy.

98

99


Nyuumen During the cold season in Japan, somen are usually put into a hot soup instead of being served with a cold dipping sauce, and they are then referred to as nyuumen. The first time I tried them was a during winter almost ten years ago when visiting a temple somewhere in the Kansai area. Close to the entrance was a very small noodle shop run by two elderly ladies. I’m not even sure we were hungry but it felt almost mandatory to have a portion each, and I’m glad we did. In ceramic bowls of appetising size came these thin, but not too soft, noodles in a broth that I could have kept drinking all day. I can’t recall what toppings they came with because the noodles stole the show, but I sometimes top mine with a poached egg and fresh mizuna or similar green leaves. It’s hard to say if hot is better than cold, but they are equally easy to prepare.

Serves 4 DASHI

1.6 litres (54 fl oz/6¾ cups) water 6 teaspoons dashi powder 8 tablespoons soy sauce 4 tablespoons mirin NOODLES

400 g (14 oz) somen sea salt

Start by making the dashi. Combine all the dashi ingredients in a saucepan and bring to the boil, then reduce the heat while you cook the noodles. Bring a large saucepan of water to the boil with a pinch of salt. Add the noodles and simmer for 2½ minutes (or according to the packet instructions) until al dente. Drain, rinse in cool water, then pour into serving bowls, pour over the hot dashi and top with the spring onions and a sprinkling of shichimi.

TO SERVE

2 spring onions (scallions), thinly sliced shichimi, optional

110

111


One-Pot Vegetarian Easy veggie meals in just one pot! Sabrina Fauda-Rôle Bringing together classic dishes and fresh originals, this book teaches you how to cook a complete vegetarian meal in just one pot. If you are time-poor, stuck in a food rut, or simply hate doing dishes, One-Pot Vegetarian is the book for you. Bringing together classic recipes and fresh originals, Sabrina Fauda-Rôle teaches you how to cook over 80 veggie-packed meals in just one pot.  From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Try the warming Tuscan soup, a speedy Spring green casserole, ready in 25 minutes, and a rather impressive Risotto primavera. Filled with inspiration for simple, healthy, delicious meals, One-Pot Vegetarian contains a wide variety of ingenious recipes, perfect for any night of the week.

Publication

01 September 2019

Binding

Paperback with Flaps

Price

AU$19.99 | NZ$22.99

ISBN

9781784882570

Publisher

Hardie Grant (UK)

Pasta and Jello Shots.

Imprint

Hardie Grant (UK)

Key Information

Series

NA

Category

Food & Drink

Format

220 x 205 mm

Extent

192pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Author Details Sabrina Fauda-Rôle is an author and a food stylist. She is also the author of Cookies in a Pan , Crumbles , One-Pot

• • • •

Over 80 recipes that are all super-straightforward and guarantee you a delicious, plant-based meal in record time – some from pot to plate in as little as three minutes. Fuss-free, weeknight dishes with minimal washing up. Vegetarianism is no longer just a trend – it has officially entered the mainstream, with commercial supermarkets and health authorities alike prioritising balanced, plant-based meals as the go-to diet. This series, including Grain Bowls, Vegetarian Party Food, Stir-fry, Toast and 10-minute Desserts has sold over 14,700 copies in Australia so far!


all vegetables

CAPONATA Preparation: 15 minutes Cooking: 1 hour

36

37

serves 6 6 tablespoons olive oil 4 large aubergines (eggplants), diced 6 garlic cloves, chopped 1 courgette (zucchini), diced 2 red (bell) peppers, diced 2 large stalks of celery with leaves, thinly sliced 200 g (7 oz/generous ¾ cup) tomato purée (paste)

200 g (7 oz/1⅔ cups) green olives, pitted 150 g (5 oz) capers, drained 100 ml (3½ fl oz/scant ½ cup) balsamic vinegar 50 g (2 oz/¼ cup) sugar 26 cm (10 in) casserole dish (Dutch oven)

method Heat the oil in the casserole dish over a medium heat. Sauté the aubergines and garlic for 15 minutes, stirring. Add the courgette, cook for 5 minutes, then add the peppers and celery. Cook for a further 5 minutes, stirring. Add the tomato purée, olives, capers, vinegar and sugar. Stir well and cook, covered, for 35 minutes over a low heat, stirring regularly. Serve hot or cold.


plant-based proteins

SWEET POTATO AND WHITE BEAN STEW Preparation: 10 minutes Cooking: 30 minutes

70

71

serves 4 800 g (1 lb 12 oz) sweet potatoes, peeled and diced 1 onion, thinly sliced 800 g (1 lb 12 oz) tinned haricot (navy) beans, drained 400 g (14 oz/1â…” cups) passata (sieved tomatoes) 1 garlic clove, chopped 1 teaspoon paprika 1 teaspoon cinnamon 1 pinch of ground nutmeg

1 pinch of hot chilli powder 2 tablespoons olive oil 250 ml (8½ fl oz/1 cup) water 1 pinch of salt 1 pinch of pepper 1 small sprig of coriander (cilantro) 26 cm (10 in) casserole dish (Dutch oven)

method Put all the ingredients into the casserole dish, setting aside half the coriander. Cover and cook for approximately 30 minutes over a medium heat. Serve with the reserved coriander, snipped.


plant-based proteins

SAUTÉED TOFU AND SPINACH MASALA Preparation: 10 minutes Cooking: 15 minutes Resting: 5 minutes

80

81

serves 4 2 tablespoons olive oil 1 spring onion (scallion), thinly sliced 20 g (¾ oz) ginger, peeled and chopped 500 g (1 lb 2 oz) plain tofu, diced 2 tablespoons garam masala

method 4 tablespoons soy sauce 150 g (5 oz) baby spinach 50 g (2 oz/⅓ cup) cashew nuts, chopped, to serve 30 cm (12 in) casserole dish (Dutch oven)

Heat the oil in the casserole dish and sauté the onion and ginger for 5 minutes. Add the tofu and garam masala and sauté for 5 minutes. Add the soy sauce and cook for 5 minutes. Turn off the heat and add the spinach. Cover and leave to rest for 5 minutes. Stir and serve with the cashew nuts.


pasta, rice and gnocchi

VEGGIE SPAG BOL Preparation: 10 minutes Cooking: 15 minutes

102

103

serves 4 350 g (12 oz) spaghetti 1 onion, thinly sliced 350 g (12 oz/1â…“ cups) passata (sieved tomatoes) 1 carrot, peeled and thinly sliced 2 sprigs of thyme 2 bay leaves 150 g (5 oz) tempeh, chopped 1 garlic clove, chopped 1 litre (34 fl oz/4 cups) water

2 pinches of salt 2 pinches of pepper grated Parmesan, to serve 26 cm (10 in) casserole dish (Dutch oven)

method Put all the ingredients into the casserole dish and cook for approximately 15 minutes over a medium heat, stirring regularly. Serve with grated Parmesan.


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Super Sourdough The foolproof guide to making world-class bread at home James Morton

C OV E R

From former Great British Bake Off finalist and author of Brilliant Bread, James Morton, the no-nonsense guide to making and baking perfect sourdough bread.

DRAF T

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own. And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science . So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

Publication

01 September 2019

Binding

Hardback

Price

AU$39.99 | NZ$44.99

ISBN

9781787134652

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

NA

Category

Food & Drink

James Morton is the author of five books including Brilliant Bread , which won the Guild of Food Writers Cookbook of the Year award in 2014, Why Baking Works (2015), Brew  (2016) and Shetland: Cooking on the Edge of the World  (2018). In 2012 he reached the final of BBC TV’s Great British Bake Off . He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards.

Format

248 x 187 mm

Key Information

Extent

224pp

Illustrations

Full colour photography throughout

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why , Super Sourdough  is the new, accessible handbook that bakers everywhere have been waiting for. 

Author Details

Age Range

NA

• •

Terms

SOR

James Morton's previous bread book, Brilliant Bread, has sold over 30,000 copies and won the Guild of Food Writers Cookbook of the Year. Brew book has sold over 30,000 copies worldwide. Pinterest named sourdough as a key food trend for 2019. There's an increasing demand for slow-fermented breads over processed loaves. Clear, accessible instructions demystifying sourdough, from recognisable, popular baker (due to James's Great British Bake Off profile, which also has a dedicated Australian fanbase) as well as a respected food writer.


THE TEN TENETS OF SOURDOUGH If you’re new to bread, its vocabulary might cause some nervousness. Lots of stuff will be new. Keep reading: I said I’d go over things again and again and again, and I will. Follow all of these rules with rigidity and you will have amazing bread. World-class. Light, massive bubbles, an amazing crust, great rise in the oven, complex flavour and mega Instagrammability. Do I follow them all, all of the time? No, because I’m lazy. I’ve still mostly got very good bread, and occasionally bread that’s very interesting.

1

7

AN ACTIVE STARTER Creating a sourdough starter – the thing used to rise your bread – is easy once you know how. We’ll cover that.

STEAM The key you’ll find to amazing oven spring (the rise of the bread in the oven) is steam. It’s also the key a golden, shiny crust that’s deliciously crisp for the first day and chewy beyond that.

2

8

WETNESS For those massive bubbles and that soft, light texture, a wet dough is key.

A ROUTINE All of the best sourdough bakers I know, and the best bread that I make, comes from a routine of doing the same things over and over again.

3 GOOD DOUGH STRENGTH Developing good strength through a combination of mixing, stretching, folding and shaping.

9 INGREDIENTS, NOT EQUIPMENT Switching to well-sourced, stoneground, unbleached white flour will vastly improve your bread’s flavour and texture, or try some blends of ancient grains.

4 THINK: TEMPERATURE Room temperature or fridge? How much time do you have?

10 EVERY LOAF IS UNIQUE It makes me very happy that no two loaves baked from a single recipe in this book will be the same. They’re not designed to be. They might not look anything like the pictures. Don’t worry about it. Your loaf will be yours. Hopefully, we’ll manage to avoid any true disasters for a while, but you are going bake loaves that you aren’t particularly happy with. The better you get, the higher your standards become, and the more likely this is. Hopefully, even the mistakes are still delicious mistakes.

5 A GENTLE TOUCH Sourdough shaping and strengthening requires a very light touch. Under no circumstances should one ever ‘knock back’ the dough, expelling all that precious gas.

6 A SHALLOW SCORE, RELEASING TENSION Keep it simple: one or two cuts, using something very sharp. And shallow.

SUPER SOURDOUGH 3


PAIN AU LEVAIN (makes 1 large loaf)

450g strong white flour 300g tepid water 150g rye sourdough starter 10g (1.5 domed teaspoons) table salt Semolina and flour, for dusting

1 Weigh In a bowl, weigh your flour, starter and water. Mix together and leave to rest for 30 minutes.

5 Split, pre-shape and shape Turn your dough onto an unfloured surface and split it into your desired number of loaves using a scraper (or leave as one whole loaf). Pre-shape into rough balls and leave them for 20–30 minutes. Form into your final shape and place in a floured proving basket.

2 Mix Add your salt. Knead your dough for 5–10 minutes or until supple, stretchy and elastic (you can do this in a Kitchenaid – 8 minutes on the lowest speed, then 6 minutes on the second setting). If you don’t want to or can’t knead, instead you can do extra stretches and folds (see below) through the first prove.

6 Second Prove Rest your dough for a further 2–3 hours. Alternatively, you can prove for 1-2 hours at room temperature and then 8–12 hours in the fridge.

3 First Prove Allow your dough to rest in a covered bowl in a warm place for about 4 hours, or until increased at least 50% in size. This can be extended, after a couple of hours, by placing the dough in the fridge for up to one day.

7 Score Turn your dough onto a semolina-dusted peel (tray) and score using a razor blade or lame. 8 Bake Bake the loaf in a very hot preheated oven by sliding into a pot, cloche, dutch oven or onto a baking stone. Add steam, or bake with the lid on for 20 minutes before removing it and baking for another 20–30 minutes.

4 Stretch and Fold Increase strength by stretching and folding your dough within its bowl once or twice during the first prove. Alternatively, avoid kneading altogether by carrying this out 4 or more times during the first prove.

9 Cool Place your loaf on a cooling rack or wooden board. Allow to cool to just-warm before slicing.

SUPER SOURDOUGH 4


SAN FR ANCISCO WHITE SOURDOUGH Like the beer scene, the bread scene in San Francisco has evolved rapidly in recent years. The teachings of Tartine and others in the old wave of hipster bakeries have spread rapidly and the popularity of sourdough and the reputation of the city has spread. The classic breads have similar properties: they’re made with refined and very strong white American and Canadian flours. The starters are refreshed without quite the regularity or volume of those across the Atlantic – as a result, they’re more acidic. This is then accentuated with a long, cool prove. This results in a well fermented bread with in a very rich golden crust. The tang is very apparent. The crumb is soft and custardy, and it has the characteristic irregular and large bubbles. It’s what people think of when they think ‘Sourdough’. And here’s how to make a loaf.

For each large loaf: 425g very strong white flour 150g white sourdough starter, 18-30h following its last feed 300g tepid-warm water 10g table salt Semolina and flour for dusting.

5 If your loaves have spread out significantly (into flat, pancake-like mounds) they’re not going survive the long, retarded prove I’m recommending. In this case, pre-shape them again, or shape them once using flour and shape them again following a 30 minute bench rest.

1 Into a large bowl, weigh your flour, starter and tepid water. Mix these together with a dough hook or wooden spoon and let them sit for 30-60 minutes. This is your autolyse. 2 Following this, add your salt (don’t forget!) and hand knead for about 5 minutes or so, or until it feels smooth and supple in your hands. I’d use the slap and fold (page XX), as this gives the dough some strength. Alternatively, you could mix in a stand mixer at low-medium speed (Speed ‘2’ usually) for about 5 minutes. 3 Cover your bowl with a plate or tea towel and let it sit in a relatively warm place – near a heater is fine. You want to leave it for 4 hours or so. During this time, I’d give it at least two or three stretches and folds (see page XX) to imbue strength. 4 Once your dough is suitably airy and maintaining its shape between folds, scrape your dough out onto an unfloured work surface. Use a scraper to divide your dough into the desired number of loaves, and pre-shape by driving your scraper underneath to tighten your loaves. Bench rest for 30 minutes.

SUPER

6 When ready, dust your proving baskets with plenty of white flour. Then, shape each loaf as you prefer – I like my San Fran sourdoughs to be round (see page XX) because that’s what I’ve always made, but they can be any shape or size you want. Stick each loaf in its proving basket and place the proving baskets each inside a plastic bag to keep them hydrated. 7 Rest for an hour at warm room temperature. Then, stick the loaves in the fridge and leave them for 1218h or until you can’t wait any longer. Don’t leave them longer than 24h or so if you want them to maintain any sort of shape. If you are looking for even more tang than this loaf provides, use an older or less well fed starter, or change your retarded prove to the first. 8 About half an hour before you plan to bake, stick your oven on, or even slightly earlier if you’re using stones. Preheat it to at least 250C/230C fan/Gas 9. If you’re baking in a pot or dutch oven, you can preheat this too. I think it gives a slightly better rise and flavor; some like to use cold pots and this certainly has a lower chance of burning you.

9 Dust a peel or tray with semolina and a little flour. Turn out your loaves and give them a score – I like a simple, single score if it’s a batard shape, or a square SOURDOUGH pattern if we’re talking a boule. Slide your loaves 6 onto your baking surface and add steam. 10 Bake for 20 minutes and then vent the oven by


FOUGASSE AND VARIATIONS Fougasse is a French version focaccia. The words even have the same derivation – they come from the latin for focus, presumably referring to the intense heat used to create them right in the hearth of the great stone ovens that was once used to bake them. Like pizza, fougasse doesn’t require much of a second prove. The intense heat causes the bubbles to expand rapidly and you get quite a light structure contained within tunnels of a truly epic crust. For crust lovers, this is the bread, and sourdough suits it so well. For four fougasses: 425g strong white flour 150g white sourdough starter 280g tepid-warm water 10g table salt Toppings as desired: cherry tomatos, anchovies, chopped olives, dried or fresh herbs, cheese

slab. It should be preheated for 30-40 minutes.

1 Start the night before – check your starter and feed it if necessary. It should be room temperature before you use it and very active. If in doubt, keep it out the fridge, feed it to double its size and wait 8-14h before starting. 2 In a large bowl, weigh your flour and then weigh your salt on top. Rub this in so that it is mostly combined. Then, add your tepid water and sourdough starter on top. Mix everything together until roughly combined. Leave to rest for 20-30 minutes before continuing – the autolyse. 3 Mix your dough – this is a very forgiving, wet, allwhite dough. It’s an absolute joy to knead. Get it out and ‘show the dough who’s boss’ (thank you for that, Richard). See page XX for slapping guides. Once it’s done or you’ve got bored, stick it back in the bowl. 4 Cover your bowl and leave your dough somewhere warm that’s not cold. You’re talking 4-6 hours at 1820 degrees, you could do it in as little as 2 hours in the high twenties, if you’re desperate for bread. I’d do a couple of stretches and folds during this to help it keep its strength. 5 When you can, remember to preheat your oven to 250C/230C fan/Gas 9. Ideally, we’d like to bake these as hot as possible on a baking stone or on a cast iron

SUPER

6 Because we’re not proving this dough again, you need to be quite careful to maintain its delicate structure. Add a mixture of flour and semolina to your work surface, and use a dough scraper to scrape the dough out of the bowl and on top. Fold your dough in two, like closing a book, so now you’ve got flour and semolina on both side of it. Move it around to make sure it isn’t sticking. 7 Cut your dough into 4 equal flattish slabs. Pat the sticky sides with a bit more flour, and use floured hands to work on one at a time: flatten it into a rough disc, and use your dough scraper to make a cut down the middle. Then, make 3 or 4 angled cuts on each side in the same way – these should be at quite a severe angle, maybe 10-20 degrees off parallel with your central cut. Spread your dough to open these cuts. Use plenty of semolina to stop any sticking. 8 Slide your tray or peel underneath your dough and make sure you’re happy with the arrangement. This is the point that you can add any toppings, if you want to use them. Open your oven and slide your prepared dough in. You need to be quick, like pulling the tablecloth out from under a fully laid table. If you aren’t, feel free to re-arrange your fougasse on the stone without burning yourself. Add steam either by spraying or by splashing water on your oven and close the door. 9 Bake for 12-15 minutes while you shape the next dough. It’s OK to open the oven as the bread is baking and add another. Re-steam after each new fougasse goes in.

10 These breads should be a deep golden – if you prefer them even crustier you can bake them for an SOURDOUGH extra five minutes or so. Leave them to cool, but if 9 there was ever a bread I’d advocate enjoying hot from the oven, this is it.


The 2020 Foodies' Diary Seasonal produce, recipes, festivals and farmers' markets Allan Campion and Michele Curtis A food-themed diary organised by week, featuring recipes, produce information, drink matches and markets around Australia.

DRAF T

C OV E R

Foodies’ Diary returns in 2020! This stunning diary for food lovers provides inspiration on what to eat and cook based on the best fresh produce available each month of the year. It includes all the features of a good diary as well as beautiful colour photography and illustrations, more than 60 delicious recipes, seasonal food lists, handy food tips and a guide to food and wine markets and festivals around Australia.

Author Details

Publication

01 September 2019

Binding

Diaries

Price

AU$29.99 | NZ$32.99

ISBN

9781743795590

Allan Campion and Michele Curtis live and breathe food. Professional chefs and award-winning food authors, they have been writing about the Australian food scene since the mid 1990s. Cooking and eating seasonally has always been at the heart of what they do. Find Michele at Frankie’s Top Shop, her cafe and food store that specialises in delicious take-home meals – and cakes – in Melbourne’s St Kilda West. Allan is the founder of Melbourne Food Experiences, a specialist in food tours, corporate team-building events, cooking classes, functions and private parties. All are run in partnership with top Melbourne chefs, chocolatiers, bakers, wine experts, restaurants, bars and cooking schools to offer outstanding food and wine experiences.

Publisher

Hardie Grant Books

Key Information

Imprint

HG Local

Series

NA

Category

Stationery

Format

210 x 150 mm

Extent

176pp

Illustrations

Full colour photography

Age Range

NA

Terms

FS

• • •

Foodies’ Diary sells well each year and is sought out by foodies across the country. Lush colour photography and illustrations. Simple and delicious recipes feature what’s fresh at the market each month. Handy food hints throughout. A perfect gift for the food lover. Targeted marketing and publicity campaign to food and lifestyle media.


YEARLY PLANNER 2020

January

February

March

April

May

Mon Tue

July

June 1

Mon

2

Tue

August

September

October

November

December

1

1

1

2

3

1

4

2

5

3

Sun 5

2

6

4

1

6

8

Mon 6

3

7

5

2

7

5

9

Tue

7

4

8

6

3

8

8

6

10

Wed 8

5

9

7

4

9

5

9

7

11

Thurs 9

6

10

8

5

10

7

6

10

8

12

Fri

10

7

11

9

6

11

11

8

7

11

9

13

Sat

11

8

12

10

7

12

12

9

8

12

10

14

Sun 12

9

13

11

8

13

Mon 13

10

9

13

11

15

Mon 13

10

14

12

9

14

Tue

14

11

10

14

12

16

Tue

14

11

15

13

10

15

Wed 15

12

11

15

13

17

Wed 15

12

16

14

11

16

Thurs 16

13

12

16

14

18

Thurs 16

13

17

15

12

17

Fri

17

14

13

17

15

19

Fri

17

14

18

16

13

18

Sat

18

15

14

18

16

20

Sat

18

15

19

17

14

19

Sun

19

16

15

19

17

21

Sun 19

16

20

18

15

20

Mon 20

17

16

20

18

22

Mon 20

17

21

19

16

21

Tue

21

18

17

21

19

23

Tue

21

18

22

20

17

22

Wed 22

19

18

22

20

24

Wed 22

19

23

21

18

23

Thurs 23

20

19

23

21

25

Thurs 23

20

24

22

19

24

Fri

24

21

20

24

22

26

Fri

24

21

25

23

20

25

Sat

25

22

21

25

23

27

Sat

25

22

26

24

21

26

Sun

26

23

22

26

24

28

Sun 26

23

27

25

22

27

Mon 27

24

23

27

25

29

Mon 27

24

28

26

23

28

Tue

28

25

24

28

26

30

Tue

28

25

29

27

24

29

Wed 29

26

25

29

27

Wed 29

26

30

28

25

30

Thurs 30

27

26

30

28

Thurs 30

27

29

26

31

Fri

28

27

29

Fri

28

30

27

Sat

29

28

30

Sat

29

31

28

Sun

29

31

29

Wed 1

1

3

Wed 1

Thurs 2

2

4

Thurs 2

Fri

3

3

1

5

Fri

3

Sat

4

1

4

2

6

Sat

4

Sun

5

2

1

5

3

7

Mon 6

3

2

6

4

Tue

7

4

3

7

Wed 8

5

4

Thurs 9

6

Fri

10

Sat Sun

31

Mon Tue

Wed

Foodies_2020_prelims_21March.indd 11

31

Sun

30

30

Mon

31

31

Tue Wed

2

3 4 5

30

21/03/2019 5:17 PM


Foodies_2020_prelims_21March.indd 14-15

21/03/2019 5:17 PM


JANUARY

apricots, bananas, blackberries, blueberries, boysenberries, cherries, currants, gooseberries, honeydew melons, loganberries, lychees, mangoes, mangosteens, mulberries, nectarines, passionfruit, peaches, pineapples, plums, rambutans, raspberries, rockmelons, strawberries, tamarillos, valencia oranges, watermelons VEGETABLES asparagus, avocados, beans, capsicums, celery, cucumbers, eggplants, lettuces, okra, onions, peas, radishes, squash, sweet corn, tomatoes, zucchini, zucchini flowers

FRUIT

Foodies_2020_pages_21March_JW.indd 2-3

21/03/2019 5:12 PM


LEMON CURD CHEESECAKE You can easily make the lemon curd in advance. This recipe will make twice as much as you need for the cheesecake, so keep the rest in the fridge for next time, or to enjoy in other ways. 150 g digestive biscuits 60 g butter, melted 500 g soft cream cheese 150 g (²∕³ cup) caster sugar 125 ml (1/2 cup) lemon juice 2 × 5 g gelatine leaves 125 ml (1/2 cup) cream grated zest of 2 lemons 250 ml (1 cup) lemon curd (see below) LEMON CURD

4 egg yolks 220 g (1 cup) caster sugar 200 g soft butter grated zest of 2 lemons 80 ml (¹∕³ cup) lemon juice SERVES 8

To make the lemon curd, put the egg yolks and sugar in a large heatproof bowl and beat with a whisk until pale and creamy. Add the butter, lemon zest and lemon juice. Place the bowl over a simmering saucepan of water and continuously whisk by hand for 20–30 minutes, until the mixture has thickened. Store in sterilised jars in the refrigerator for up to 3 weeks. Makes 500 ml (2 cups). Grease a 20 cm cake tin and line the base and sides with baking paper. Place the biscuits in a food processor and whiz to form small crumbs. Add the melted butter and process briefly. Press the biscuit mix into the cake tin and set in the refrigerator for at least 20 minutes. Beat the cream cheese and caster sugar using an electric mixer until well softened and creamy. Bring the lemon juice to the boil, add the gelatine sheets and stir until dissolved. Add the cream and lemon zest and stir until well combined. Now stir the lemon mixture into the cream cheese mixture until combined. Pour half the mixture on top of the biscuit base. Add half the lemon curd and swirl it through to create a ripple effect. Add the remaining cheesecake mixture and repeat the swirling with the remaining lemon curd. Refrigerate for 3–4 hours, or until set.

PLANT

Not too much in this heat! Keep the watering up and keep the tomato plants under control, pinching out the suckers that grow in the crutch of the branches (as these drain the plant of nutrients), and removing the dead leaves from the bottom of the plant.

EAT

As much as we love seasonal produce, January is the perfect time for barbecues and lamingtons. Barbecues because it’s the best time to cook outside, and lamingtons because Australia Day falls in January – and we need another excuse to eat cake!

PRESERVE

This is the time of the year to make apricot jam, so find a friend who has an apricot tree. When you’re done, don’t forget to give out some jars of golden goodness to all your best friends. Nothing beats fresh apricot jam on buttered toast.

DRINK

January is a great time to ease off on the alcohol after the excesses of last year’s festive season, when many of us tend to overindulge. Why not make do with one amazing glass of wine, rather than a bottle of something ordinary? It will taste better, and your body will thank you for it.

Foodies_2020_pages_21March_JW.indd 4-5

21/03/2019 5:12 PM


DECEMBER 2019—JANUARY 2020

30 monday

WEEK 01 28 December 2019–03 January 2020 The Taste o Tasmania Festival Salamanca and Hobart Waterfront, Tas.

31 tuesday

01 wednesday

03 friday

04 saturday

NEW YEAR’S DAY

02 thursday

05 sunday

A SENSATIONAL START TO THE YEAR

‘Start the year off perfectly by setting your kitchen up for a full-flavoured year ahead. Sort through your spices and dried herbs to ensure they are still top quality, and replace any that aren’t.’

Foodies_2020_pages_21March_JW.indd 6-7

JANUARY 2020

There is no doubt that summer sunshine brings out the best in fresh produce, especially basil, capsicums, apricots, strawberries, eggplants and sweet corn. You will know your fresh ingredients have been kissed by the sun by their intensely fragrant aroma and rich, vibrant colour. Farmers’ markets and fresh produce markets are the best places to source these beautiful ingredients. Your cooking will definitely taste better if you can get your hands on great-quality produce.

21/03/2019 5:12 PM


Melbourne Pocket Precincts A Pocket Guide to the City's Best Cultural Hangouts, Shops, Bars and Eateries Dale Campisi and Brady Michaels A handy, pocket-sized guide to the best of Melbourne, plus daytrips further afield. Melbourne is a city of proud locals, and visitors who wish they lived here. The city is both pedestrian- and cycle-friendly with its iconic trams and beautiful green spaces; it's no wonder Melbourne has long been considered one of the most liveable cities in the world. Culture reigns supreme with world-class museums, galleries, street art and a topnotch food and coffee scene. Melbourne Pocket Precincts is your curated guide to the city's best cultural, shopping, eating and drinking experiences, from the grunge of Fitzroy to the seaside vibes of St Kilda. As well as detailed reviews and maps for major attractions through to hidden gems, this guide includes a selection of 'field trips' encouraging you to venture outside the city to the iconic Great Ocean Road, picturesque Yarra Valley and Mornington Peninsula.

Author Details Publication

01 September 2019

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781741176292

Publisher

Explore Australia

Imprint

General

Series

Pocket Precincts

Category

Travel

Format

182 x 130 mm

Extent

216pp

Illustrations

Full colour throughout

Age Range

NA

Terms

SOR

Dale Campisi and Brady Michaels know Melbourne inside and out. They’ve lived in more than a dozen different suburbs and the CBD, and spent more than a decade exploring Melbourne’s history, architecture, cafe, bar and foodie scenes. They co-founded cult publisher Arcade Publications and souvenir store Melbournalia, and now they share stories about Australia as The Gents, including the popular Unlocked Tours of Melbourne Central. They are the authors of Signs of Australia (NewSouth), a visual history of sign-making in Australia, and the owners of Tasmanian country getaway Hunting Ground. Find out more at thegentsaustralia.com

Key Information • • •

Divided into separate precincts, each featuring the authors' favourite cultural, shopping, eating and drinking places. Includes maps at the back and suggested daytrips in the surrounding area. Target audience for Pocket Precincts series is young, international backpackers who might skimp on accommodation (hence no recommendations for this), but are willing to spend more on the best experiences the city has to offer. Series now includes Kyoto, Montreal, Adelaide, Hanoi, Tokyo, London, Paris and Stockholm, with Singapore and San Francisco coming December 2019; Havana, Los Angeles, Hong Kong, and Lisbon coming Spring 2020; and Osaka, Berlin, Bali, Amsterdam and Venice coming Autumn 2020.


FOOTSCRAY & YARRAVILLE The inner suburb of Footscray has long been the hub for new arrivals, including Europeans, Vietnamese and the more recently arrived African community. The demographic keeps changing, with students and creatives flocking to the west, where the rents are cheaper. The vibrant street life and diverse culture and cuisine is a drawcard for any curious traveller, from the budget conscious to the reasonably well-heeled.

SIG 1. Fo HTS otscra y Com Arts munit 2. Su Centre y n The atre SHOP PING 3. Pe r 4. V fect Splash illage Idiom

G EATIN afé onjo C g Vuong K . 5 o Hun 6. Ph igon p Sa nersho e Cor 7. Th G IN DRINK ephine ar Jos y Sally B . 8 lle ack A 9. B toria Hotel ic V . 10

Further south, Yarraville is Melbourne’s secret little village in the west. Built right on the train line, its tight network of streets gives it a decidedly country town feel, with all the coffee and culture of an inner-city suburb. The restored Art Deco Sun Theatre (see p. XXX) is a glamourous local treasure showing the latest in cinema and is worth a visit in its own right. The excellent Sun Bookshop (see p. XXX) is a community hub for the locals – and the village vibe of shops and cafes will make you feel like a local, too. Train: Footscray and Yarraville

 caption to come

1433 MELBOURNE PP_2_2.indd 114-115

115

27/3/19 10:38 am


FOOTSCRAY & YARRAVILLE

FOOTSCRAY & YARRAVILLE

1 FOOTSCRAY COMMUNITY ARTS CENTRE

2 SUN THEATRE 8 Ballarat St, Yarraville 9362 0999 www.suntheatre.com.au Open Mon–Sun 9:30am–late [MAP p. 185 B2]

45 Moreland St, Footscray 9362 8888 www.footscrayarts.com Open Mon–Fri 9.30am–5pm, Sat 10am–4pm [MAP p. 185 B2]

Community spirit and creativity come together at this neighbourhood arts complex with a view. Set in a charming old bluestone building and custom-designed gallery and meeting space, it has performance and exhibition spaces as well as music, theatre, dance, exhibitions, and workshops that showcase the talents of local artists and performers. The Indigenous cultural program is outstanding and linguistically diverse migrant communities, refugees, people with a disability, trans and gender diverse people are all welcomed. While you’re here, pop into Andy’s Remedy cafe for spicy sriracha scrambled eggs for breakfast or check out the tapas menu featuring patatas bravas, deepfried caulipops, meatballs and polenta. There’s also live music from Thursday to Sunday, making the place a popular spot for after-work drinks on the lawn overlooking the Melbourne city skyline. Check the website and Facebook page for the latest events. 116

1433 MELBOURNE PP_2_2.indd 116-117

POCKET TIP POCKET TIP Book a scenic ride up the Maribyrnong River on a Blackbird River Cruise, complete with charming live commentary.

LONG! 1 lines

Beautiful books for the young and young-atheart can be found across the road at the delightful Younger Sun (26 Murray St, Yarraville).

The much-loved Sun Theatre is the cinematic heart of the Yarraville village, screening a diverse selection of newrelease popular and arthouse films from around the world. The gorgeous Art Deco picture theatre first opened its doors in 1938 but like many other small, suburban cinemas struggled with the advent of television and eventually closed down, remaining unloved and derelict for 20 years. Thankfully it was saved in the 1990s and gradually brought back to its former glory as an icon of the inner west. Today it’s a beautifully restored gem that contains eight luxurious cinemas of various sizes, each with its own Art Deco-inspired decor and many gorgeous original details. The theatre building is also home to the popular Sun Bookshop; a lovely local, independent bookstore with a great selection of fiction, non-fiction and beautiful art, photography and craft titles. As you wait for your film, you can also relax like a local in the urban park right outside the theatre entrance, overlooked by the iconic Sun Theatre neon sign. 117

27/3/19 10:38 am


FOOTSCRAY & YARRAVILLE

3 PERFECT SPLASH 61 Victoria St, Footscray 85903112 www.perfectsplash.store Open Wed–Fri 10am–5pm, Sun 9am–3pm [MAP p. 185 B2]

This cute-as-a-button local shop sells Melbourne-made goods that will make your heart sing. Operated by talented creative siblings Annabelle and Alana, Perfect Splash is the colourful front to their studio space out back, where they make functional and decorative ceramic pieces under the name Paradise Structures, and design and produce their own line of limited-edition clothing for men and women. The garments feature hand dyed, natural or upcycled fabrics and customised prints that you won’t find anywhere else. The perfectly petite shop is also a showcase for a community of similarly minded local creatives including jewellers Rani Rose, Zaric and Dorkus Design (love that name!), ceramicist Hannah Simpkin and designer Cadia Belante, who makes jackets and bags from upcycled sleeping bags. They also stock a small selection of records and tapes of local bands that they love.

118

1433 MELBOURNE PP_2_2.indd 118-119

POCKET TIP Head a little further south to Seddon, where you’ll find a small neighbourhood shopping area with some great local businesses including cafe Common Galaxia (130 Victoria St) and homewares store Sedonia (41 Gamon St).

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FOOTSCRAY & YARRAVILLE

FOOTSCRAY & YARRAVILLE

4 VILLAGE IDIOM

5 KONJO CAFE

34 Anderson St, Yarraville www.villageidiom.com.au 8060 6142 Open Mon–Fri 10am–6pm, Sat 10am–4pm, Sun 11am–4pm [MAP p. 185 B2]

89 Irving St, Footscray 9689 8185 www.konjo.com.au Open Mon–Sat 9am–8.30pm, Sun 9.30am–6pm [MAP p. 185 B2]

A haven for lovers of all thing vintage and retro, Village Idiom is unashamedly kitsch, colourful and full of fun. The cute pastel pink entrance sets the tone for this jam-packed shop, with the similarly pinkhaired owner Elise Hopper a cheery presence among the treasure trove of vintageinspired clothing, funky jewellery and all manner of gifts and homewares from Melbourne and beyond. Expect anything from handpainted Matryoshkya nesting dolls from Russia featuring rock’n’roll icons, locally-made Kester Black nail polish, Status Anxiety leather goods and Mexican folk art to adorable cat-themed ceramics from Japan. But that’s just the tip of this candy-coloured iceberg, which you simply need to see for yourself. Clearly Elise is living her quirky shop girl fantasy and you’re all invited to the party, with plenty of brightly patterned retroinspired frocks to get you in the mood.

For an authentic taste of Ethiopian cuisine that’s made with love and easy on the wallet, you can’t go past Konjo. It’s owned and operated by a husband-and-wife team whose passion is to share the culture and flavours of Ethiopia with rich, earthy and perfectly-spiced dishes. Many of Konjo’s vegetable and meat-based stews use a traditional spice blend that includes cinnamon, fenugreek, cardamom, garlic, ginger, basil and chilli. For breakfast, there’s silts (Ethiopian scrambled eggs), and ful, a broad-beanbased, stew with hard-boiled eggs. Try coffee with organic Ethiopian rainforest beans freshly roasted and ground on the spot. It takes a while, but the aromatic experience – which includes the ceremonial burning of incense – is worth the wait. We recommend the bargain all-you-can-eat buffets including a vegan feast on Wednesdays and Thursdays (lunch and dinner), a mixed buffet lunch on Fridays and Saturdays and monthly vegan feast.

120

1433 MELBOURNE PP_2_2.indd 120-121

POCKET TIP Try Cafe Lalibela next door, which also serves home-style Ethiopian food served with the famous injera sour bread pancake that will make your mouth water and your belly full.

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27/3/19 10:39 am


FOOTSCRAY & YARRAVILLE

FOOTSCRAY & YARRAVILLE

6 PHO HUNG VUONG SAIGON

7 THE CORNERSHOP 9 Ballarat St, Yarraville 9689 0052 www.cornershopyarraville.com Open Mon–Wed 7.30am–4pm, Thurs–Fri 7.30am–5pm, Sat 8am–5pm, Sun 8am–4pm [MAP p. 185 B2]

128 Hopkins St, Footscray 9689 6002 Open Mon–Sun 9am–8pm [MAP p. 185 B2]

Get your fill of some of the city’s best pho soup at this bustling Vietnamese eatery. It’s regularly full of hungry local families, workers and those who travel to Footscray just to eat here. The glass-fronted space is bright and not too trendy: grab a window seat for the best spot to watch the action on colourful Hopkins Street. The atmosphere is fast and fun, with pop hits playing on the stereo and young, light-footed staff who make the place run like clockwork. The signature steaming bowls of pho come in small, medium and large, all served with the customary bean shoots, Vietnamese mint and fresh chilli, with the traditional beef the broth of choice for most. The grilled chicken is also delicious, rich in flavour and delicately spiced. The crispy deep-fried spring rolls wrapped in fresh iceberg lettuce are served with a sweet, salty and fishy dipping sauce. Note: not so great for vegetarians.

122

1433 MELBOURNE PP_2_2.indd 122-123

POCKET TIP Visit To’s Bakery (122 Hopkins St, Footscray) for bargain bahn mi salad rolls and delectable Vietnamese take-away sweets.

POCKET TIP Dad and Dave’s (27–29 Birmingham St, Yarraville) is a small cafe in a former milk bar that serves healthy meals and is conveniently located right next to Yarraville station.

Proudly local since 2017, the perfectly placed and appropriately named Cornershop is one of the most popular cafes in the West. Overlooking the sweet little urban park opposite the iconic Sun Theatre (see p, XXX), Cornershop serves locally roasted coffee and a breakfast, brunch and lunch menu in a light, bright and pastel green-tiled space with a lovely little courtyard out back. Breakfast and brunch includes an intriguingly unconventional coconut dahl dosa with poached eggs, lime & curry leaves as well as hearty eggbased favourites. The lunch menu is decidedly Middle Eastern and Mediterraneaninspired: think Lebanese salads, pan-fried sardines with potato skordalia and harissa oil, or slow-roasted lamb shoulder with tabouli, preserved lemon, smoked yoghurt & almonds. Yum! The Cornershop really pumps at brunch time on weekends, so you’ll have to be patient: it’s first come, first served but worth the wait.

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27/3/19 10:39 am


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Top Walks in Victoria 2nd ed.

Melanie Ball

ALSO AVAILABLE:

A guide to the top walks around Victoria for walkers of all levels. Victoria offers a jaw-dropping diversity of bushwalks through areas rich in natural wonders and colourful human history. Experienced travel writer Melanie Ball has hiked every track in this book for walkers of all levels of experience. There are walks for each part of the state, including the renowned Wilsons Promontory Lighthouse loop and salt lake circuits in the Mallee region. Most of the tracks can be completed in a few hours, but there are some more difficult multi-day walks for those wanting more of a challenge. For each walk there is detailed trail information, a map and photographs that you’re likely to see along the way. In this second edition of Top Walks in Victoria, all of the track information has been updated and four new walks have been added.

Author Details

Publication

01 September 2019

Binding

Paperback

Price

AU$34.99 | NZ$39.99

Melanie Ball’s career as a travel writer fell off the back of an overland expedition truck between London and Johannesburg. Over the four decades since then, her articles and images have been widely published across Australia, including RACV’s Royal Auto magazine. She has walked widely throughout Australia and in overseas regions from Argentina’s Tierra del Fuego to Ethiopia’s Simien Mountains. Melanie has also authoredTop Walks in Australia and Top Walks in Tasmania .

ISBN

9781741176353

Key Information

Publisher

Explore Australia

Imprint

Guides

Series

NA

Category

Travel

Format

189 x 132 mm

Extent

424pp

Illustrations

Full colour throughout

Age Range

NA

Terms

SOR

• • •

Price

AU$36.99 | NZ$39.99

ISBN

9781741174830

Suitable for bushwalkers of all levels of experience. Author has walked all of the tracks featured and updated information from first edition. Colour topographic maps show entire trail. Colour photographs showing the landscapes you'll see on each walk, plus many detail shots of flora and fauna. Four completely new walks have been added, and two walks have been extended.

Price

AU$34.99 | NZ$39.99

ISBN

9781741175349


Caption to come

THE GRAMPIANS Western Victoria is predominantly flat, with only occasional standalone hills of obvious volcanic origin, so the spectacle of the Grampians and their northern neighbour Mt Arapiles, rising from the plains to sawtooth ridge lines and walls of red rock, is a surprise and delight, even on repeated visits. The only way to fully experience the fantastic geology of these landmarks is on foot, and the delight in walking here never wanes.

56 Wonderland Loop xx 57 Mt Rosea xx 58 Hollow Mountain xx 59 Mount Stapylton xx 60 Mount Abrupt/Muddadjug xx 61 Mount Arapiles xx


331

TK

700

500

400

WONDERLAND LOOP

GRAMPIANS NATIONAL PARK

Chatauqua Peak

M

T VICT

ORY

Footbridge

RD

RD

C222

GRAMPIANS

Footbridge Steps

Food:

There’s a variety of food available in Halls Gap.

Tips:

Don’t let the popularity of the Wonderland area put you off. Accept that you’ll rarely, if ever, walk here on your own, and you’ll soon be smiling like everyone else you meet.

0 50

Keep left

Balancing rock 1 Wonderland carpark Steep Footbridge Keep left Natural arch Steps

ST

N

GRAMPIANS NATIONAL PARK

Steps

0

Go straight ahead

Grass trees Eucalypt scrub

Bridal Veil Falls

Natural corridor Views of Halls Gap

BELLFIELD Silent Street 75 0

0

350

0

55

65

Caption

300

0 Cool Chamber

Steps

Mesh walkway

50

60

The Great Dividing Range ends its run down Australia’s east coast on Victoria’s volcanic Western Plains in a breathtaking series of north–south sawtooth ranges. Known as Gariwerd to the Jardwadjali and Djab wurrung Aboriginal people, for

Mesh steps

Flying saucer rock

Grand Canyon

500 m

500

A natural adventure playground, with remarkable geology, jaw-dropping views and vertiginous cliffs, the Pinnacle walk is a long-time Grampians favourite. Add a creek-gully approach and a steep, forested return and you’ve got a show-stopping Wonderland Loop.

P

600

Flushing toilets in Halls Gap

250

550

Toilets:

Metal stairs

Footbridge

Ck

This one

y

Creek gully, ridge, outcrops, fern gullies, waterfalls, stringybark forest

Best map:

0

Metal stairs

Railing

Sto ne

Environment:

Splitter Falls

250

Moderate–hard (with some easy walking)

Footbridge

Gully

Keep left

450

Grade:

MT

C216

400

Spring for the wildflowers

Footbridge

HALLS GAP

350

Best time:

RY

TO

VIC

3

VALLEY DR

500

4–5 hours

St

450

Time required:

Gully

RD

10.5km loop

WONDERLAND

Walk:

on

Pool

P

Striped rock

ey

300

56 WONDERLAND LOOP

Natural ramp

C222

Ck

HE AT H

0

THE GRAMPIANS

Grave Swimming pool

Mackeys Peak

Steps

45

550

Steps

400

0

65

RD

BOR

60

0

OKA

Venus Baths Elephant Steps Hide

2

The Pinnacle Nerve Test


332

THE GRAMPIANS

whom the ranges have great cultural significance, the Grampians are a natural and geological wonder that brings bushwalkers back time and again. The Grampians Peaks Trail (www.grampianspeakstrail.com.au), due for completion late 2020, is a 144km 13-day/12-night hike along the length of the ranges, taking in some of the most spectacular peaks. Its construction has involved both the upgrading of old tracks and the laying of new ones, and the building of walk-in camps. The track’s design enables shorter walks of different grades. The northern section of the GPT, 35km from Mt Zero to Halls Gap, is due to open in September 2019. The first stage, opened in mid-2015, does a 36km 3-day/2-night loop out of Halls Gap, taking in several Grampians landmarks including Mt Rosea (see page xxx) and the Pinnacle. Originally cut in the 1870s, and the most popular track in Grampians National Park, the walk to the Pinnacle, in the central Wonderland area, remains essentially the same, despite reconstructions and some rerouting over the years after bushfires and storms (and for the GPT). It’s a climb through geological history to a rocky projection over the Fyans Valley that’s visible from Halls Gap as a crenellation on the jagged ridge behind the town. The described

Caption

WONDERLAND LOOP

333

half-day loop begins with a walk up beautiful Stoney Creek and returns to Halls Gap car park via a steep descent from Mackeys Peak. To launch your adventure, walk to the rear of the car park on the south side of Stoney Creek and past the swimming pool. Cross School Road and follow the walking track to a trailhead, beside the grave of Agnes Folkes, who died on 30 July 1870, aged 3 months. Above you is Mackeys Peak; this imposing bluff and equally impressive Chatauqua Peak, across Stoney Creek, guard the break in the range after which Halls Gap takes its name. Continue upstream, past the stepped track you’ll descend later, and cross the creek on a footbridge. Turn left for Venus Baths, shallow rock pools at the base of Elephant Hide, a mammoth sandstone slope the colour and texture of pachyderm skin; these pools are the spot for a splash except after heavy rains. For the next 1.5km or so you head up the creek, passing cascades and pools that sparkle with sunlight, treading stepping stones and footbridges and climbing natural rock ramps that look down Elephant Hide to Chatauqua Peak. The track wanders through untidy eucalypt forest populated with remarkable rock formations. Two hundred metres past a side track to Boroka Lookout, you come to another footbridge. Continue 100m to Splitters Falls, which cascades down what looks like deliberately stacked fractured rock after rain, but often barely trickles at summer’s height. Then retreat and cross the creek towards Wonderland car park (700m) on the Grampians Peak Trail. Awaiting you now are multiple steps, fenced track over boulders, more cascades and metal stairs. A ladder descends into a pretty gully forded by a wooden footbridge and exited by railed steps. About 300m further on, there’s a junction; Wonderland car park, the place to meet up with friends wanting a shorter return walk, is 100m to the right. Turn left for the Pinnacle (2.1km), treading a track that flattens over rock and weaves through tea-tree and eucalypts. Past a balancing rock (see point 1 on the map) turn left again at another junction and walk up a creek between walls of scallop-edged layered rock. Welcome to the Grand Canyon, one of several Grampians icons on the Pinnacle Walk; it’s fun treading stepping stones and railed boulders through this natural corridor of time-worn stone. Ducking through an arch formed by two leaning rocks, you come to the top of the canyon. Climb the steep stairs to your right and – ignoring the track looping right, back to the car park – step up the weathered rock rising to your left. On reaching a rock resembling a flying saucer, step left for a view back down the Grand Canyon.


334

THE GRAMPIANS

TOP LEFT: Caption; TOP RIGHT: Caption;

WONDERLAND LOOP

335

A hundred metres or so of mesh walkway keeps your feet off the ground as you continue through wattles, flowering shrubs and gums to Cool Chamber, an undercut cliff. Further uphill you pass standalone boulders cut from the cliff by erosion. Ignore an alternate side loop to the Pinnacle (2.2km) and keep straight, past Bridal Veil Falls, where you can stand behind the curtain of water. Yellow arrows now direct you up what looks like a watercourse on the opposite side of the creek and down timber steps into Silent Street, which narrows to shoulder width and squeezes you up steps at the top like toothpaste from a tube. Continue up another wider natural corridor and step up through the left-hand wall. You shortly come to the Pinnacle, a stony ship’s prow thrust out from the escarpment, giving a broad view over Halls Gap and the ranges. On the valley floor is Lake Bellfield, which mirrors the sky on a sunny day. You could lunch here or wait for a quieter spot further on (most people return to the Wonderland car park from here rather than do the loop walk). Before starting back to Halls Gap, follow the Sundial car park track 100m south of the Pinnacle to the unsigned ‘nerve test’, a knobbly stone finger that lures the sure-footed and fearless to its tip – often, to the horror of less nimble and more sensible friends. Back at the Pinnacle, look for the yellow track arrows leading back to Halls Gap via Mackeys Peak (3.4km), to the right of where you came up. The markers are initially hard to spot but the track soon becomes more obvious. Almost immediately you get a dress circle view over Halls Gap and surrounds (see point ?? on the map) from a cliff edge. This is the recommended alternate lunch spot. Now distinct and clearly marked, the track pushes on, down through corridors walled with fantastic sculptured rock. The stonework then opens out slightly and you’re on a sandy, slightly rooty track through eucalypts, many of them blackened by fire. Close to 1000 plant species have been identified in the Grampians, 20 of which are found nowhere else, and the park puts on a blockbuster spring wildflower show. Orchids and correas are two that decorate this incredibly rocky country. Ahead now is a long descent off Mackeys Peak: past a layered and striped cliff with scalloped edges (see point 2 on the map) and angular outcrops eroded from the main cliff, on 1000-odd mesh (and stone) steps providing good grip on crumbly ground. Then one last flight of sand-packed woodframed steps deposits you on the Venus Baths track you trod earlier. On a warm summer’s day you might hear laughter and splashing from the Halls Gap swimming pool as you head back into town.


Bolder Life lessons from people older and wiser than you Dominique Afacan and Helen Cathcart

C OV E R

A beautiful and luxurious portrayal of how to age with power and grace.

DRAF T

Bolder is on a mission to change perceptions about growing older. Old age tends to conjure up visions of loneliness, rocking chairs and possibly some tea and biscuits. But this book captures a journey to find people aged 70 and older who make old age look appealing or even – gasp! – fun. This book is full of real people, not acting anything like their media-prescribed age, telling their inspirational stories. One of the stories in the book features a woman who fell in love and married, aged 82. Another centres around a man who swims a mile in the Mediterranean Sea every morning, aged 85. From well-known names including Zandra Rhodes, Barbara Hulanicki and Michel Roux, to lesser-known people who will become your new heroes, you won't be able to put this book down. Nearly all of the interviewees are still working or creating in some way. And so many of them cite the happiest time of life as now, not then.

Publication

01 September 2019

Binding

Hardback

Price

AU$24.99 | NZ$27.99

ISBN

9781784882563

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

NA

Category

Gift

Format

215 x 150 mm

Extent

160pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

This book champions people over the age of 70 who are still creating, inspiring or working, and the goal is to change perceptions about growing older. Chapters tackle the eternal themes of Success, Love & Sex, Happiness, Family, Health & Fitness, Style & Beauty, Work, Friends, Regrets and Death. Full of surprises and hilarity from 28 people who are anything but invisible, Bolder  is full of life lessons that everyone can learn from.

Author Details Dominique Afacan has been editing luxury lifestyle magazines for over ten years. For the last two years, she’s been based in London, but has also lived in Hong Kong, New York and Milan. Helen Cathcart is a lifestyle photographer specialising in travel, food and interiors. After studying Photography and Art Direction she started her career as a Photo Director working on various titles including a short stint on British Vogue . After a move to Sydney in 2010 she made the transition to full-time photographer and now shoots for top magazines and brands and has photographed numerous cookbooks. She has since returned to London where she is currently based.

Key Information • • •

A positive look at ageing, embracing older age gracefully. Inspiring stories from 28 exceptional individuals from around the world. Gorgeous lifestyle photography throughout.


H E A LT H & F I T N E S S

LET’S BE H O N E S T : AG E I S N OT K I N D TO T H E B O DY. As much as Bolder has shown us that

we can choose whether, aged 35, we’re

our dismay, they have been few and far

take their health for granted and they

love is possible at any age, success can

going to drink two bottles of wine a

between. Gordon McVie, a vivacious

were aware of the need for regular

come at 90 and old age is no barrier to

night or whether to call it a day after

oncologist, told us ‘everything is fine in

maintenance. They may occasionally

happiness, health is the anomaly. Like

two glasses. We can decide whether

moderation.’ He took up Pilates aged

have mentioned their good genes, but

it or not, we’re all heading towards

to start smoking or whether we should

69, got a personal trainer at 71 and

regardless, they were taking control of

the same final destination. As we get

quit. We are in control of going to the

relishes his two glasses of red wine

their bodies and they were proactively

closer to the end, things stop working.

gym or going for a burger. Society and

every night. Pierre Gruneberg, our

staying fit. While we didn’t find the

Our bodies break down more and

our ageing bodies do not dictate that

88-year-old swimming instructor, told

excuses we were secretly looking for,

we get considerably slower, both

we open that bag of Doritos and watch

us, as he bounced down the steps into

we found their attitude and energy

physically and mentally. We have no

Netflix. Again. They’d much rather you

the Med in his Speedos, that he swam

reassuring. Although we’re all going to

control over that. It would be easy for

didn’t, actually.

a mile every single day. Artist Michael

fall off the wagon sometimes, and yes,

Sandle, at 78, swore by the trampoline

we might as well finish the Doritos now

he kept in the garden.

that we’ve started, our interviewees

the conversation to stop there. In fact,

When we started Bolder, we of

let’s all give up and have a cup of tea

the binge-drinking generation were

– a glass of wine actually, or a bottle.

looking for excuses and loopholes. We

Because, frankly, what’s the point?

wanted to find 90-year-old smokers

Most of the people we interviewed

where our health and fitness are

or 101-year-olds who’d been drinking

took care of themselves. Physically,

concerned. Now we just need to find

a bottle a day for the last 70 years. To

mentally – often both. They didn’t

our keys.

Here’s the thing, though. We do have control. Sorry to break it to you. But

3 6

Soon enough, a pattern emerged.

have put us back in the driving seat

B O L D E R

// 3 7


PIERRE G RU N E B E RG 88

Y E A R S

BO LD

As well as being a qualified physiotherapist and Courchevel’s oldest ski instructor, Pierre Gruneberg is also a swimming instructor at the Four Seasons GrandHôtel Cap-Ferrat, in France, where he has taught the likes of Tina Turner, Paul McCartney and Robin Williams how to perfect their front crawl. Pierre had worked at the Four Seasons

his own mile-long swim every morning. As he

Grand-Hôtel Cap-Ferrat since he was a

posed for photos on the steps down into the

teenager – and as we rolled up to this five-star

water, he’d fling an arm out to point us in the

palace in our humble hire car (rental car), we

direction of his beloved lighthouse, or he’d

started to understand why he’d stayed put for

hang off the stairs, hand on hip, beaming into

66 years. Pierre greeted us in a huge Mexican

the camera. This was his happy place, no doubt

hat (his trademark attire) and proceeded to

about it.

give us, his ‘two beautiful ladies’, an entire afternoon of his time. Pierre ordered his own off-menu healthy

Everyone we’ve met through Bolder has some secret, some passion, some attitude that keeps them young. For Pierre, it was being

lunch – the ‘Salade de Pierre’ as he called

physically active. The years just fell away when

it –while we both got stuck into something

he was in the water. Meeting him showed us

far less virtuous, inevitably with chips (fries).

we were way off the mark when it came to our

Carrot batons were proffered in our direction,

assumptions about exercise in later life. While

enthusiastically, throughout the meal by

we’d presumed we’d be capable of little more

way of redemption as he told us about his

than a light stretch or a gentle stroll in our 80s,

unusual teaching method, which had led to his

here was an 85-year-old who did more exercise

reputation as the ‘salad bowl teacher.’

in a day than we did in a week. Seeing that first-

After lunch he changed into his Speedos and lead us down to the sea, where he took 3 8

hand reframed our skewed mindset. Perhaps we wouldn’t have to take up golf, after all.


ZANDRA RHODES 7 9

Y E A R S

BO LD

Zandra Rhodes is a British fashion designer whose eponymous brand turns 50 this year. She is also the founder of London’s Fashion Textile Museum. For some reason, both of us decided to

was no ego, no arrogance. She was really and

dress entirely in black when we met

truly an individual, from her quirky penthouse

Zandra Rhodes; perhaps we’d subconsciously

apartment at the top of the Fashion & Textile

been afraid to compete with her hot pink hair

Museum to her 97-year-old boyfriend. Zandra

and unconventional wardrobe? As it turned

resolutely refused to follow the crowd. As a

out, that’s exactly the sort of self-conscious,

result, the crowd wanted to follow her.

apologetic attitude that makes Zandra despair.

She despaired of plastic surgery and our

Her words made quite the impression on us

seemingly collective desire to turn back the

both, not least because she so obviously lived

clock. Her beauty regime was dreamily low

by them. Zandra owned her looks, her style,

maintenance; she has better things to do, other

her opinions in a way that women so often

things to worry about. Unsurprisingly, she was

don’t. There was no self-doubt, no self-loathing

a pro in front of the camera – she just radiated

– she was totally self-possessed and yet, there

confidence. Being 79 never looked so good.

7 0


MUFFIE GRIEVE 87

Y E A R S

BOLD

Muffie Grieve has been playing tennis for over 70 years and first played for Canada in her 40s. She married her second husband last year and is currently learning Spanish. She lives in Clarksburg, Ontario. 1 0 0


Faded Glamour Inspirational Interiors and Beautiful Homes Pearl Lowe 'To me, an object that was once the height of elegance but is now a bit battered has far more allure than something brand new.' Pearl Lowe in The Daily Telegraph.

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

ISBN

9781782497912

Publisher

CICO

Imprint

Cico Books

Series

NA

Category

Home Design

Format

216 x 254 mm

Extent

160pp

Illustrations

200 colour photographs

Age Range

NA

Terms

SOR

Take a tour through Pearl Lowe’s beautiful Somerset home, decorated in her trademark mix of romantic and rock ’n’ roll, and get a glimpse into her friends’ unique houses, including the homes of Alice Temperley, Solange Azagury-Partridge and Sera Loftus. Pearl has a passion for vintage finds with character, whether that’s a forest-green velvet sofa, or a tarnished but still lovely crystal chandelier, and she utilises these pieces to create charming and cool interiors. There is a pink and bronze bathroom that has delightful zigzag tiles and a freestanding bathtub, a bedroom with a plush silk bed frame and hand-printed wallpaper, and a kitchen that perfectly blends antique dressers and luxurious white marble. Pearl also shares her tips and tricks to creating perfectly lived-in, decadent interiors, including making her own lace curtains, and how to find treasures in flea-markets.

Author Details Pearl Lowe is a former singer and is now known for her love of vintage interiors and fashion. In 2001, she launched ‘Pearl Lowe’, her signature range of lace curtains and cushions. In 2006, Pearl moved to Somerset where she began designing her own bespoke handmade dresses and childrens-wear that were sold to Liberty and The Cross in London. Alongside her textiles work, Pearl has also designed interiors for many private clients. Her first book, Pearl Lowe’s Vintage Craft, was released in 2013. Pearl is based in Frome, Somerset.

Key Information • • •

Pearl Lowe has over 58k followers on Instagram and has been featured in Hello magazine, Forbes online, House Beautiful, Metro, You magazine, and many other publications. Pearl’s own home is beautifully photographed, and there are exclusive tours of the houses of creative friends Alice Temperley, Solange Azagury-Partridge, and Sera Loftus. Faded glamour is a style of decorating that does not date, by using antiques and quirky handmade touches, your home will be full of character.


Inspired by Nature

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Creating a Personal and Natural Interior Hans Blomquist In Hans Blomquist's new book I n s p i r e d b y N a t u r e , the stylist and art director identifies the connection between our home environment and our emotional wellbeing. Celebrated art director and stylist Hans starts off by discussing the essential components of a wellloved home. Nature is at the heart of his decorating philosophy, and contact with the natural world has been linked to reduced stress levels and improved mood. Still-lifes and displays of treasured pieces are key to his look, and Hans explains how to style vignettes that will add visual interest as well as a connection to our past. Using contrasting yet harmonious textures will engage our senses, while his favoured earthy palette creates a sense of calm and tranquillity just where we need it most. In the second part of the book, Homes, Hans takes us on a tour of real-life homes that possess a sense of comfort, contentment and beauty and will inspire the reader to create a home that offers a refuge from the wider world as well as the perfect place to welcome family and friends.

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

Author Details

ISBN

9781788790215

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Hans Blomquist is an art director and stylist who is highly sought after by many prestigious brands. Hans started out working for IKEA in Sweden and ended up art directing their catalogue. His clients include Harrods, Marks & Spencer, John Lewis, H&M and IKEA. Hans lives in Paris and the French capital is a great source of inspiration for his work. He is also the author ofThe Natural Home (also published by Ryland Peters & Small).

Category

Home Design

Key Information

Format

216 x 254 mm

Extent

192pp

Illustrations

250 colour photographs

Age Range

NA

Terms

SOR

• • •

Identifies the connection between our home environment and our emotional wellbeing and how a beautiful home can help us thrive. Easily accessible and encourages the reader to make the most of what they already have rather than requiring designer furniture or high-spec finishes. Hans' previous books include Natural Home  with 26,908 copies sold worldwide, In Detail  14,420 copies sold worldwide, and In the Mood for Colour  11,690 copies sold worldwide.

Price

AU$55.00

ISBN

9781849755511

Price

AU$55.00

ISBN

9781849752138

Price

AU$55.00

ISBN

9781849757553


Creative Spaces People, Homes, and Studios to Inspire Angie Myung and Ted Vadakan (Poketo) The first book from lifestyle brand Poketo, a modern look into 22 creative spaces. Since opening its doors in 2003, Poketo has grown beyond a retail destination into a national lifestyle brand. Collaborating with more than 200 artists, husband-and-wife team Ted Vadakan and Angie Myung have tapped into the design community to create affordable diffusion lines – ranging from housewares to stationary to apparel – that bring art into the everyday.

Creative Spaces is an interior design book profiling the Poketo community of creative entrepreneurs, designers, and artists in the spaces that inspire them. From Adam J. Kurtz’s tiny, colourful desk to ceramist Helen Levi’s sprawling Red Hook studio, the book features interior and atmospheric photography from 22 contributors. Minimalist apartments, historic homes, cool studios, cabins, and more fill the pages, with quirky takeaways (miscellany ranging from a textile guide to Jaipur to Japanese design philosophy). Packaged in Poketo’s colourful style, this book will embolden dreamers and thinkers into doers and makers. Publication

01 September 2019

Binding

Hardback

Price

AU$69.99

ISBN

9781452174099

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Founded in 2003 by husband-and-wife team Ted Vadakan and Angie Myung, Poketo is a Los Angeles–based lifestyle brand with an eye for modern design and artful wares, including home, apparel, electronics, office goods, accessories, and more. Founded with the mission of bringing art into the everyday, Poketo bridges the gap between high design and accessibility. Over the years, the brand has grown from an online destination to four prominent retail locations in Los Angeles, including locations at the Line Hotel and Platform, along with pop-ups in Little Tokyo and MOCA and over 2,500 retail partnerships worldwide. Poketo has worked with brands and companies like Nike, MTV, SFMOMA, the de Young Museum, Disney, Target, and Nordstrom and has collaborated with over 200 international artists, creating exclusive products that reflect its philosophy of “Art for Your Everyday.”

Category

Home Design

Key Information

Format

NA

Extent

272pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Author Details

• •

Poketo is known for colourful patterns and modern style, and the book will reflect that aesthetic. The homes, studios, and spaces featured are approachable and playful, making the collection distinct from expensive, out-ofreach interior design and pretty, Pinterest-like decor books on the market. With collaborations with Nike, SFMOMA, and MTV and partnerships with Nordstrom and Target, Poketo has national brand recognition and connections to indie and specialty accounts. Filled with contributions from the leading creative entrepreneurs and designers today, including Creative Mornings founder Tina Roth Eisenburg, Williamsburg jeweler Caitlin Mocuin, Blockshop textile artists Lily and Hopie Stockman, Vancouver-based designer Adele Tetangco, LA architect Takashi Yanai, our own Adam J. Kurtz, and more. Poketo is deeply integrated into the design community. They host exhibitions, workshops, and events across the country, connecting with artists and designers and creating affordable lines of home goods, apparel, and paper products. Chronicle's collaboration with Poketo opens our interior design list to their network.


: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

TAMMER HIJAZI DESIGNERS Brooklyn, New York

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

While an all-white room offers the premise of clean modernity, too often a monochromatic space results in an impersonal effect. Simplicity is harder to pull off than it looks. Fortunately, in the hands of Tammer and Caitlin, their all-white walls operate as an agent of accentuation, an effective backdrop for all the playful color permeating their home: a pumpkin-hued couch, an orderly harlequin collection of ceramics mirroring the random patches of their terrazzo counters below, a library of book spines peeking out for inspection everywhere, a mullet of fabric wall art, and numerous objects collected from their adventures and from their counterparts within the Brooklyn design community. Numerous small curios perch here and there in colorful compositions that give ample space for each individual element to be appreciated (a consideration that hearkens back to Caitlin’s expertise in retail and the minute details required in assembling jewelry). It’s the sort of simple style that’s actually very sophisticated and challenging to pull off, but Tammer and Caitlin do it with exceptional ease both at home and within their work spaces.

TAMMER HIJAZI        CAITLIN MOCIUN

If the literary genre of magical realism represents an exploration of the real and imaginary, Tammer and Caitlin’s shared home and their respective studios could all be described as examples of magical minimalism— spaces pared down to their essentials, yet also inhabited by phenomenal collections of objects reflecting their occupants’ love for art, plants, and, of course, color. Occasionally the rooms are intersected by a measured moment of trompe l’oeil, mirrors that confuse and confound where spaces start and end. Some couples struggle to merge their distinct styles and preferences, producing a tangle rather than a weave, but this pair seems to have figured it all out, imbuing their rooms with the identifiable indicators of their distinct styles with harmonious equality. Later, when we visit each of their workspaces—Tammer’s Bower Studios and Caitlin’s Mociun retail shop and studio—we spot many of the same colors, patterns, materials, and textures that inhabit their domestic space. The aesthetic continuity of their home into their workspaces is an inspiring example of making work an extension, not a division, of a life.

127

Our favorite moments within their home are the comforting and casual corners they’ve created for themselves. Obviously they’ve created a beautifully arranged home, but it’s more impressive because it’s been arranged for the lifestyle, not simply as a canvas for display. Of special note is a small corner of respite in which a pair of floor pillows and an altar of plants and a meditation bowl are overlooked by a multicolored wall hanging and a large arched mirror. The sum of these objects produce the embodiment of quiet self-reflection, offering the couple all the tools to welcome back calm into their minds when needed. It’s admirable that in designing a space for it in their home, serenity is not something they merely wish for, but actively invite into their lives.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

WINDY CHIEN A RT IS T Mission District, San Francisco

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO AQUARIUS RECO RDS on Valencia Street in the Mission District rep-

resents the quintessential San Francisco shop—the sort of independent retailer that leaves an indelible mark on your memories as a struggling twenty-something. While living in San Francisco, we’d flock to the record shop’s bright and high-ceilinged interior to thumb through indie and electronic albums for countless hours. Aquarius was one of those small shops you’d call your home away from home. It was only years later, after we moved from San Francisco, that we’d discover Aquarius Records was owned by Windy—in hindsight, the connection between shop and owner suddenly seemed obvious. The trajectory of Windy’s life isn’t a straight line but, instead, is as intricately woven as one of the textiles she’s become renowned for: She was an army brat infected with a love of punk music while traveling across the nation, a passion that would eventually lead her to become the owner of Aquarius Records for fourteen years. Her encyclopedic knowledge and expertise in music would eventually catch the attention of Apple, where she’d help build the fledgling iTunes and later their App Store into the media behemoths they are today. To describe Windy as a polymath seems an understatement. She’s an omnivorous personality and someone whose life always seems to have yet another chapter to reveal. An introductory macramé class provided the inspiration for something Windy would soon gain fame for—The Year of Knots—a knot completed every day, each documented on Instagram. She’d elevate the pragmatic purpose of a knot into a sculptural examination, but Windy says it was the satisfaction of tying a clean, tight knot that made the 365 days most fulfilling.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

“You just have to keep doing the things that seem interesting to you at that moment in time. Then years later you’ll be able to look back and say, ‘Oh, now it all makes sense. All the dots connect!’”

2/13/19 11:39 AM


Bookscape Board Books: A Forest’s Seasons Book your escape with these adorable, tactile, shaped, toy-like Bookscape Board Books. Open up this little Bookscape!  And explore a beautiful forest’s seasons in this one-of-a-kind board book. Each uniquely shaped page overlaps with the next to create a complete landscape when closed – and an immersive world to explore with each turn of the page when open. Delightfully petite, the books’ chunkiness and unique layers give them a tactile, toy-like quality that begs to be picked up. With a light concept-based text and jubilant illustrations, each book in the series provides a light introduction to landscapes kids will recognise – or soon encounter. Bookscapes Board Books – tiny worlds to treasure.

Author Details Ingela P Arrhenius is an illustrator and graphic designer with a naive style and love for '50s and '60s design. She’s the author of Main Street Magic as well as many other books and products. She lives in Sweden. Publication

01 September 2019

Binding

Board Book

Price

AU$16.99

ISBN

9781452174945

Publisher

Chronicle Books

Imprint Series Category

Chronicle Child NA Child Picture Book

Format

152 x 130 mm

Extent

10pp

Illustrations

Full colour illustrations

Age Range

0 and up

Terms

SOR

Key Information •

• • •

Ingela Arrhenius has an eye for object quality and novelty elements as an illustrator and product designer. She has 58k followers on Instagram, a wide array of distinctive licensing partners, and an immediately recognisable brand beloved by artists as well as parents and children. This book will stand out from the competition with its die-cut, shaped, and chunky pages and bright, jubilant illustrations. Toy-like and decorative, each title in the series also has the concept-based light narrative content of a book! Three in one, Bookscape Board Books make an ideal baby shower or birthday gift. The chunky, shaped pages are reminiscent of play sets and wooden villages akin to "It's a small world." The unique format combined with Ingela Arrhenius's recognisable illustration will ensure consumers will want to collect all the Bookscape Board Books, with more titles to come! This book depicts colourful, dynamic scenes in a forest with representative features of each season. With adorable animals and eye-catching landscapes, this is the perfect book to read in any weather.


: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

In the forest, seasons change.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Spring brings babies and blooms.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Summer summons countless shades of green.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Autumn is both bright and brown.

1/24/19 3:09 PM


No-Drama Llama Drop the drama and start leading a no-nonsense lifestyle

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Sarah Jackson Channel the ways of the no drama llama, the ultimate guru when it comes to leading a simplified lifestyle. Tense? Worried? Overwhelmed by the modern world? You need to meet Leroy the llama, a beast who knows a thing or two about burden. Leroy leads the alPAC(k)a when it comes to helping people quit the drama in favour of living a hassle-free lifestyle. Having been reared on the harsh Andean mountains of Peru, Leroy is as tough as anything. He can tolerate a harsh environment, but when it comes to the petty troubles of modern living, his patience wears thin. Let Leroy share his sage wisdom and special brand of blunt advice with you, and you'll soon learn how to cut the crap and live a dramafree existence.

Author Details Publication

01 September 2019

Sarah Jackson is the illustrator behind the Stormy Knight greeting card brand and spends most of her time designing cheery pun-filled cards from her studio. Sarah is based in Bristol. She is the author of A Sloth's Guide to Taking It Easy and A Beginner's Guide to Goat Yoga .

Binding

Hardback

Price

AU$19.99

Key Information

ISBN

9781912983018

Publisher Imprint Series Category

Ryland Peters and Small

RPS Books NA

• •

Price

AU$19.99

ISBN

9781911026853

Price

AU$14.99

ISBN

9781911026570

Features all new specially commissioned illustrations. Llamas feature constantly in the media – everywhere from Vogue (hair inspo, of course) to The Times, Daily Mail, the BBC, and so many more places. From pugs and kittens to unicorns, sloths, and now llamas, there is always a huge market for books featuring adorable illustrations of our animal friends.

Humour

Format

123 x 186 mm

Extent

64pp

Illustrations

40 colour illustrations

Age Range

NA

Terms

SOR


The Spells Deck 78 Charms, Remedies, and Rituals for the Modern Mystic Cat Cabral With engaging practices, stunning illustrations, and a sleek contemporary design, this enchanting deck makes it easy to bring witchy wisdom to modern life.

ALSO AVAILABLE:

This luxe deck makes it easy to bring a little magic to everyday life. Featuring charms; potions; natural remedies; and rituals for self-care, empowerment, love, and more, this luxe deck is an enchanting, alllevels introduction to witchcraft. Each card features beautiful, shimmering artwork on the front and simple instructions for the spell on the back. An accompanying instructional booklet provides a short introduction to essential tools, ingredients, and techniques and guidance on how to use the deck. Delivered in an enchanting portable package with foil stamping, this deck is a beautiful accessory for modern mystics and spirituality seekers.

Author Details Publication

01 September 2019

Binding

Playing Cards

Price

AU$32.99

Cat Cabral is a witch with two decades of experience practicing healing arts. For 10 years she made candles, potions, and brews managing one of the country’s oldest magic shops, Enchantments, in NYC. Her classes and creations have been featured in The Numinous, Rookie, and Buzzfeed. Her classes and private readings are geared towards providing clarity, confidence, and empowerment. She lives in New York City.

ISBN

9781452176857

Key Information

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

New Age/Inspirational

Format

92 x 152 mm

Extent

78pp

Illustrations

4-colour illustrations throughout

Age Range

NA

Terms

SOR

Witchiness is IN. Witchcraft is a key part of the mainstream mysticism that includes crystals, selfcare rituals, divination, and natural remedies (this trend is also known as "mysticore"). This sleekly designed deck illuminates ancient traditions for a contemporary, spiritually curious audience. Cat Cabral is a real-deal witch with 20 years of witchcraft experience. For 10 years she made potions and brews as the manager for one of the country's oldest magic shops, Enchantments, in NYC. Her classes and creations have been featured in The Numinous, Rookie, and Buzzfeed. Consumers will appreciate getting this content from an experienced witch who can interpret traditional teachings for a modern audience. There's no contemporary witchcraft deck out there. The bite-sized, dip-in/dip-out content lends itself perfectly to a deck, and the format has a fresh, modern design that will appeal to millennials who are interested in incorporating spirituality into their everyday lives. Sleek, contemporary, and eye-catching, this deck will merch perfectly alongside essential candles, oils, crystals, gemstones, smudge sticks, candles, and other gifts for modern mystics and spirituality seekers.

Price

AU$22.99

ISBN

9781452173283


: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

12/10/18 5:42 PM

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

WHEEL OF THE YEAR

As the seasons change, so do we.

W

itches follow the wisdom of nature to inform their magical rituals as a way to

live with purpose. The eight Sabbats (holidays) celebrate the particular lessons and magical opportunities that occur within each season. These days are Samhain, Yule, Imbolc, Ostara, Beltane, Midsummer, Lughnasadh, and Mabon. As of now, where are we in the wheel? What does this time of year signify for you, and what obstacles or opportunities are emerging? Look deeper into the meaning of whatever season we are in to help guide and navigate your magical rites.

language of magic

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

PENTAGRAM The pentagram (five-pointed star) is both a traditional magical symbol of the occult and a tool of the witch.

F

our of the points represent the elements of earth, air, fire, and water, and the fifth

point represents spirit. The pentagram is similar to a pentacle, which is a five-pointed star enclosed within a circle. A pentagram can be worn as a protective charm close to one’s heart and can be charged or cleansed during rituals, along with other items on the altar. Use a protection oil like heather, basil, or hyssop to paint an invisible pentagram on the back of your door to secure, bless, and protect your home.

language of magic

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

HEXAGRAM This six-pointed star reveals universal God/Goddess/Divine Spirit energy and is used for invocations.

A

universal symbol found in religions such as Judaism, Buddhism, Hinduism, and

many forms of Occultism, it’s also known as the Talisman of Saturn or the Seal of Solomon. The hexagram symbolizes the integration of receptive and active matter. Work with the wisdom of the hexagram by drawing it on parchment, rice paper, or elegant paper. Charge on your altar on a Saturday or whenever the moon is in Capricorn, Virgo, or Taurus to connect heaven to earth and make magic materialize on the earthly plane.

language of magic

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Pocket Kardashian Wisdom Sassy, shameless and surprisingly profound quotes from the whole family Hardie Grant London A sparkling collection of the Kardashian-Jenner family's best quotes – from the sassy, to the shameless, to the surprisingly profound.  

Publication

01 September 2019

In Pocket Kardashian Wisdom, the world’s most famous family offer their opinions on absolutely everything you can think of – from authenticity, to growing older, to how to take your best selfie. Whether you can’t live without them, or you just can’t look away, the Kardashian gang are an absolute goldmine of philosophy, advice and hysterical one-liners, and this collection of their best quotes is a must-have for any fan. Organised into six chapters with full-colour chapter openers and spot illustrations of separate portraits throughout, this collection of wisdom covers all aspects of the Kardashian empire – STYLE, HUSTLE, SELF-LOVE, HATERS, FAMILY and SASS. 

Binding

Hardback

‘I’ll cry at the end of the day. Not with fresh make up.’ —Kim

Price

AU$12.99 | NZ$14.99

ISBN

9781784882860

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Pocket Wisdom

Category

Gift

Format

132 x 110 mm

Extent

96pp

Illustrations

Full colour illustrations throughout

Age Range

NA

Terms

SOR

‘On the cover of a magazine it said I was drunk and alone and just for the record, is there a problem with that?’ —Kris ‘My vibe right now is just living life.’ —Kourtney

Key Information • • • •

Keeping Up with the Kardashians has up to 2 million viewers per episode – with a record peak of 10.5 million recorded viewers at one time! The Kardashian’s span of ages appeals across generations – younger fans love Kendall and Kylie, original fans are still there for Kim, Kourt and Khloe. The Kardashian empire has REACH! Kim has 122 m followers on Instagram, Kylie is close behind with 121 m followers, and then along comes Kendall with a cool 100 m …  Pocket Kim Wisdom has sold over 29,000 copies globally.


SELF-LOVE

‘STRAIGHTEN YOUR CROWN AND KEEP IT MOVING.’ Khloé

41


SELF-LOVE

SELF-LOVE

Kourtney:

‘IF YOU CAN’T SEE ANYTHING BEAUTIFUL IN YOURSELF, GET A BETTER MIRROR.’

‘I’M IN LOVE.’ Khloé:

‘WITH WHO?’ Kourtney:

‘MYSELF.’ 42

Kendall

43


SELF-LOVE

SELF-LOVE

‘MY VIBE RIGHT NOW IS JUST LIVING LIFE.’

‘NO ONE NEEDS ANYTHING. EVERYBODY’S BEAUTIFUL.’

Kourtney

Kendall

46

47


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She Just Wants to Forget r.h. Sin A beautiful dedication to powerful women who are tired of wasting their thoughts on people who were never worth thinking about. She Just Wants to Forget is the second title in the What She Felt series. She Just Wants to Forget is the follow up to the New York Times bestselling poetry collection She Felt Like Feeling Nothing by r.h. Sin.

Author Details Born in New Brunswick, N.J., and later moving to Florida, r.h. Sin comes from a place where a life of pain is the norm and destruction is a constant. Through an early love for reading and writing, r.h. Sin was able to pull away from some of the social distractions that plagued so many of his peers. After returning to the Northeast and moving to New York in pursuit of love, the young modern poet found that and much more.

Key Information Publication

01 September 2019

Binding

Paperback

Price

AU$27.99 | NZ$29.99

ISBN

9781449497545

Publisher

AMP

Imprint

Andrews McMeel Books

Series

NA

Category

Poetry

Format

178 x 127 mm

Extent

208pp

Illustrations

Text only

Age Range

15

Terms

SOR

Whiskey, Words, and a Shovel series are bestsellers in modern poetry.

Sales of r.h. Sin's current titles total over 1.1 million copies sold! r.h. Sin's Twitter has 644k followers and his Instagram has 1.5 millio. His fans are dedicated book buyers.

• •

r.h. Sin is a poetry powerhouse who believes in giving his fans more content more often – hence his impressive and popular backlist.


scene forty-one.

It was never hard to tell; I think deep down she always knew that there was something going on. Even if you decided to say nothing, even when you thought you were so skilled at hiding whatever it was. Deep down, she always knew and yet she decided to say nothing. She decided to say nothing because maybe the truth was something she wasn’t ready to face. Maybe she knew that coming to terms with what she’d discover would force her to do everything that she was avoiding all along. They say everything done in the darkness will somehow find it’s moment in the light and this is exactly what happened even when you don’t know that it has. Even when you think that for some odd reason you’ll never be found out. She knows, she knows, she knows and she’ll say nothing for now because right now the lies ironically feel a bit safer. As strange as it may be, the lies you told, the lies she chose to believe have prevented her from facing a horrible truth. She knows and one day when she’s ready, she’ll move forward from you . . . 9

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scene forty-two.

She was tired but she was powerful. She loved you and yet it was never enough because you were never enough for her. She was weary and yet she continued to move, refusing to stand still. Realizing that standing next to you would ruin the opportunity to go after the things that would otherwise bring her peace. She represented something so grand, something so special. Something so rare and still you decided to treat her as if her everything was nothing and so she began the process of cleansing herself of what she initially felt for you. The woman you chose to overlook and neglect decided to love herself rather than continue falling for someone who would never catch her.

10

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scene forty-three.

I think there’s this part of you that remains hidden. There’s a side of you that most people rarely see. You’ve buried that part of you deep like roots beneath trees, undiscovered by those who were never willing to search for you. There’s way too much depth in your soul and those too lazy to explore your extra layers have all come up short and you willingly allow it, you don’t bother to tell them that there’s more because you know that not everyone deserves all of which you have to offer. You’ve hidden so much because you’re tired of the betrayal that follows behind those who don’t deserve passage upon your heart’s bridge. So much of you left to be discovered by someone who doesn’t have to be told where to go. Someone who knows what to do and how to treat you without hurting you in the process. I think there’s this part of you that will mean the world to the right person, but until then, you will always mean the world to yourself and there is nothing wrong with protecting your light from those who will only represent darkness. 11

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Hello, my name is Reuben but you know me as r.h. Sin and while I have your attention here in this moment, I just wanted to take this time to apologize to you on behalf of anyone who has ever hurt your soul. I’m well aware that you may not have gotten any closure or clarity from all those failed relationships and people who have constantly taken you for granted but I wanted to say sorry because even though we’re strangers and we’ve never crossed paths, I believe here and now that you deserve so much more than what you’ve had in the past. I believe in you and your ability to love without condition and while it feels like a curse, it’s truly a gift that belongs to you. A gift that will one day be appreciated by the one who is willing to match everything you’ll provide. I want to apologize to you but at the same time I’d like to remind you that you are amazing, you are someone worth getting to know and I am grateful for the opportunity to speak with you here and now, in this moment.

12

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9781449488062

ISBN

9781449480356

ISBN

9781449484590

ISBN

9781449490164

Price

AU$29.99 | NZ$31.99

Price

AU$29.99 | NZ$32.99

Price

AU$29.99 | NZ$32.99

Price

AU$29.99 | NZ$32.99

Price

AU$29.99 | NZ$32.99

ISBN

9781449487171

ISBN

9781449487621

ISBN

9781449489441

ISBN

9781449494254

ISBN

9781449496470


to drink coffee with a ghost Amanda Lovelace "You cannot have a funeral for your mother without also having a funeral for yourself." This book poses the everlingering question: What happens when someone dies before they're able to redeem themselves? From the bestselling & award-winning poetess, amanda lovelace, comes the finale of her illustrated duology, "things that h(a)unt." In the first installment, to make monsters out of girls, lovelace explored the memory of being in a toxic romantic relationship. In to drink coffee with a ghost, lovelace unravels the memory of the complicated relationship she had with her now-deceased mother.

Author Details

Publication

01 September 2019

Binding

Hardback

having grown up a word-devourer & avid fairy tale lover, it was only natural that amanda lovelace would begin writing books of her own. so she did. when she isn’t reading or writing, she can be found waiting for pumpkin spice coffee to come back into season & binge-watching gilmore girls. (before you ask: team jess all the way.) the lifelong poetess & storyteller currently lives in new jersey with her spouse, their ragdoll cats, & a combined book collection so large it will soon need its own home. she is a two-time winner of the Goodreads Choice Award for best poetry as well as a USA TODAY & Publishers Weekly bestseller.

Price

AU$27.99 | NZ$29.99

Key Information

ISBN

9781449494278

Publisher

AMP

Imprint

Andrews McMeel Books

Series

NA

Category

Poetry

Format

203 x 127 mm

Extent

TBC

Illustrations

Text only

Age Range

NA

Terms

SOR

• • •

Strong social media following: Instagram 52k followers, Twitter 17k followers  Winner of Goodreads Choice Award for Poetry Over 300,000 copies sold of the princess saves herself in this one Strong appeal for readers of Rupi Kaur and other feminist poets. Addresses complicated mother-daughter relationships


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Price

AU$24.99 | NZ$26.99

Price

AU$24.99 | NZ$27.99

ISBN

9781449486419

ISBN

9781449489427

Price

AU$24.99 | NZ$26.99

Price

AU$24.99 | NZ$27.99

ISBN

9781449494162

ISBN

9781449494261


The Little Book of Beatles Over 170 Fab Four Quotes Malcolm Croft

The Little Book of the Beatles is a superb book of quotations by, and about, the band that revolutionised popular music the world over. A perfect companion for Beatles fans everywhere, this collection of bite-sized quips helps capture exactly what made the Fab Four so special. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from John, Paul, George and Ringo themselves, you'll find more than 170 amusing and inspiring soundbites inside.

"I'd like to say thank you on behalf of the group and ourselves, and I hope we passed the audition." – John Lennon, 1970 Publication

01 September 2019

Binding

Hardback

Price

AU$11.99 | NZ$14.99

ISBN

9781787392557

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

NA

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

NA

Terms

SOR

Author Details Malcolm Croft is a celebrated author and music journalist. He has worked with many of the world's most important bands, including the Flaming Lips, Coldplay, The Verve and many others. He is the author of over 15 books on popular culture and music.

Key Information • • • •

This book contains more than 170 quotes by John Lennon, Paul McCartney, George Harrison and Ringo Starr, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of the Beatles' career, from celebrity fans and musical collaborators, to naysayers who were made to eat their words. 2019 marks the 50th anniversary of the release of Abbey Road, one of the Beatles' classic records and one of the most celebrated albums of all time. In a small, beautifully designed package, this is the perfect impulse buy for any Beatles fan looking for a bite-sized dose of Fab Four magic.


• 13

There are only four people who knew what the Beatles were about anyway.

The fans gave their money and they gave their screams, but the Beatles gave their nervous systems.

Paul McCartney, 1984

George Harrison, 1995

• 12


• 15

The Beatles saved the world from boredom. George Harrison

We kind of like the screaming teenagers. If they want to sit out there and shout, that’s their business. We aren’t going to be like little dictators and say, ‘You gotta shut up.’ The commotion doesn’t bother us anymore. It’s like working in a bell factory. After a while you get used to the bells. Paul McCartney

• 14


• 17

No, we don’t mind. We’ve got the records at home. John Lennon, when asked at a press conference if he was bothered the band couldn’t hear themselves sing at concerts

Hamburg totally wrecked us. I remember getting home to England, and my dad thought I was half-dead. I looked like a skeleton, I hadn’t noticed the change, I’d been having such a ball! Paul McCartney

• 16


The Little Book of Bowie Malcolm Croft

The Little Book of David Bowie is filled with quotations by, and about, one of the most innovative artists in history. A perfect companion for Bowie fans everywhere, this collection of bite-sized quips helps capture exactly what made Ziggy Stardust so special. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from David Robert Jones himself, you'll find more than 170 amusing and inspiring soundbites inside.

"I don't know where I'm going from here but I promise it won't be boring." - David Bowie, 1997

Author Details

Publication

01 September 2019

Malcolm Croft is a celebrated author and music journalist. He has worked with many of the world's most important bands, including the Flaming Lips, Coldplay, The Verve and many others. He is the author of over 15 books on popular culture and music.

Binding

Hardback

Key Information

Price

AU$11.99 | NZ$14.99

ISBN

9781787392939

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

NA

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

NA

Terms

SOR

• • • •

This book contains more than 170 quotes from David Bowie, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of Bowie's career, from celebrity fans and musical collaborators, to Hollywood stardom and making a comeback. 2019 is a major milestone that marks the 50th anniversary of Bowie's seminal album, Space Oddity. In a small, beautifully designed package, this is the perfect impulse buy for any Bowie fan looking for a bitesized dose of Starman magic.


•5

I don’t know where I’m going from here but I promise it won’t be boring. David Bowie

•4

You would think that a rock star being married to a supermodel would be one of the greatest things in the world. It is. David Bowie


•7

You know, what I do is not terribly intellectual. I’m a pop singer for Christ’s sake. David Bowie in GQ, 2002

•6

All my big mistakes are when I try to second-guess or please an audience. My work is always stronger when I get very selfish about it. David Bowie on The Word, 2003


•9

I don’t see what’s so derisive about teeny-boppers. As far as I was concerned, the mind was at a most active stage at the age of about 14. David Bowie in Disc, 1972

•8

Without David Bowie, popular music as we know it pretty much wouldn’t exist. Moby


The Little Book of Rolling Stones Malcolm Croft

The Little Book of the Rolling Stones is a superb book of quotations by, and about, the greatest rock 'n' roll band in history. A perfect companion for Stones fans everywhere, this collection of bite-sized quips helps capture exactly what has made the band so legendary across more than 50 years in the spotlight. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from Mick Jagger, Keith Richards, Ronnie Wood and the rest of the band, you'll find more than 170 amusing and inspiring soundbites inside.

"You can't always get what you want, but if you try sometimes, you might find, you get what you need." – Mick Jagger, 1969.

Author Details Publication

01 September 2019

Binding

Hardback

Price

AU$11.99 | NZ$14.99

ISBN

9781787392540

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

NA

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

NA

Terms

SOR

Malcolm Croft is a celebrated author and music journalist. He has worked with many of the world's most important bands, including the Flaming Lips, Coldplay, The Verve and many others. He is the author of over 15 books on popular culture and music.

Key Information • • • •

This book contains more than 170 quotes by Mick Jagger, Keith Richards, Ronnie Wood, Charlie Watts and Brian Jones, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of the Rolling Stones' career, from celebrity fans and musical collaborators, to friends, rivals and journalists who have followed the band for more than 50 years. 2019 marks the 50th anniversary of the release of Let It Bleed, one of the Rolling Stones' classic records and one of the most celebrated albums of all time. In a small, beautifully designed package, this is the perfect impulse buy for any fan looking for a bite-sized dose of Rolling Stones magic.


• 13

I see a good little rock ’n’ roll band – not as good as the Beatles, but good.

I knew what I was looking at. It was sex. And I was just ahead of the pack.

Paul McCartney,

Andrew Oldham, 1984

on the Rolling Stones

• 12


• 15

In the early days, we only played covers. The first album was all covers. I remember having this discussion, well, what are we going to do. We can’t make a second album of covers. We already knew we’d come to the wall there. Mick Jagger

Every little moment hanging around, Keith and I used to be sitting with guitars, trying to write songs. We wrote songs all the time. We were constantly coming up with ideas. We started writing songs that were reflective of the time we were living in and that struck a chord with our audience. Mick Jagger

• 14


• 17

My father was furious with me, absolutely furious. I’m sure he wouldn’t have been so mad if I’d have volunteered to join the army. Anything but this. He couldn’t believe it. I agree with him: it wasn’t a viable career opportunity. It was totally stupid. Mick Jagger, on dropping out of college to form the band

• 16

Our reputation and image as the Bad Boys came later, completely there, accidentally. […] Andrew Oldham never did engineer it. He simply exploited it exhaustively. Bill Wyman, 1972


A Million Sloths Super-Cute Creatures to Colour Lulu Mayo A charming colouring book for sloth lovers of all ages!

ALSO AVAILABLE:

A Million Sloths is a colouring book designed for sloth lovers of all ages. Its humour and adorable charm will appeal to both children and adults, providing an escape from hectic modern life to channeling nature’s most relaxed animal and living life in the sloth lane. Inside are over 30 spreads of quirky and off-the-wall sloths, decorated with stress-busting patterns and motifs. Get ready to turn your perspective upside-down. A new title in Lulu Mayo’s bestselling A Million series, with a stunning foiled cover.

Author Details Publication

01 September 2019

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781789291063

Publisher

Michael O'Mara Books

Imprint Series Category

Michael O'Mara

Lulu Mayo is an award-winning illustrator with an eye for the quirky and idiosyncratic. Her work is energetic and often contains humorous and fantastical elements. She studied for a Master's degree in illustration at the University of the Arts London and has designed greeting cards, posters, editorials, window displays and much more. Lulu is the illustrator behind the best-selling A Million colouring book series, featuring A Million Cats , A Million Dogs , A Million Owls and A Million Bears . She is also the creator of Cattitude: Drawing Cats for Creative People and How to Draw a Unicorn and Other Cute Creatures .

Key Information

Price

AU$14.99 | NZ$17.99

ISBN

9781782439394

NA Puzzles & Games

• •

Format

230 x 180 mm

Extent

64pp

Illustrations

b&w illustrations

Age Range

NA

Terms

SOR

A Million Sloths is a colouring book designed for sloth lovers of all ages. Its humour and adorable charm will appeal to both children and adults, providing an escape from hectic modern life to channelling nature’s most relaxed animal and living life in the sloth lane. Inside are over 30 spreads of quirky and off-the-wall sloths, decorated with stress-busting patterns and motifs, as you get ready to turn your perspective upside-down Lulu Mayo’s A Million series has sold over 380,000 copies in UK and the US and has also been published in 16 languages!


A MILLION SLOTHS FINAL MOM.indd 6-7

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A MILLION SLOTHS FINAL MOM.indd 8-9

18/01/2019 08:45


A MILLION SLOTHS FINAL MOM.indd 10-11

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Rey and Pals Jeffrey Brown Bestselling author of the beloved Darth Vader and Son series Jeffrey Brown brings his warm humour and a fresh and charming vision to an all-new book inspired by an exciting new cast of characters (and some old friends) from the new Star Wars film trilogy, including young Rey and Kylo, Finn and Poe, Phasma and Hux, grumpy old Luke, Chewie, BB-8, harried parents Han and Leia, and many more.

Publication

01 September 2019

Binding

Hardback

Price

AU$29.99

ISBN

9781452180434

Publisher

Chronicle Books

Imprint

Chronicle Gift

Series

NA

Category

Graphic Novels

Format

165 x 165 mm

Extent

64pp

Illustrations

Full Colour

Age Range

NA

Terms

SOR

What if Rey hadn’t grown up all alone on dusty planet Jakku, but instead had a galaxy of friends to play with? New York Times bestselling author Jeffrey Brown returns to the Star Wars galaxy with a collection of brand new adventures starring young Rey and Kylo, Finn and Poe, Hux and Phasma, Rose and BB-8—all under the watch of grouchy old Luke, General Leia, Han, and Chewie! Whether it’s Kylo trying to use the Force to cheat at Go Fish, Poe bowling with BB-8, or Rey making a complete mess during lightsaber training with Luke, Rey and her friends will try the patience of their guardians, to the delight of Star Wars fans of all ages.

Author Details Jeffrey Brown is a two-time Eisner Award-winning artist and writer of the bestselling Darth Vader and Son series (Darth Vader and Son, Vader's Little Princess, Goodnight Darth Vader, Darth Vader and Friends), as well as other humour books, nonfiction comics, and young adult series. A lifelong Star Wars fan, he lives in Chicago with his wife and two sons.

Key Information •

Fans of Star Wars and Jeffrey Brown have been asking for his approach to the new characters ever since the new films were announced! These Saga films have been huge successes, and fans love these characters (Rey is by far the most popular Star Wars costume at conventions these days).

In addition to the new characters, Jeff’s able to bring his spin to the parenting troubles young Kylo presents to Han and Leia. Grumpy old Luke is comic gold. Fan favorites like R2, Chewie and 3-PO are back. Funny, Yoda is.

For this book Chronicle has added fun and absorbing crossover illustrations that cover full page spreads. Neat and new! All four of the original books in the series are New York Times and national bestsellers. We’ve sold a cumulative 2.5 million copies across the entire book and ancillary line (1 million of the first book alone). Jeff won two Eisner Awards (the Oscars of cartooning) in humour for Darth Vader and Son and Vader's Little Princess. This book will come out just in time for the December release of Episode IX.


Also Available by Jeffrey Brown

Price

AU$27.99

Price

AU$27.99

ISBN

9781452106557

ISBN

9781452118697

Price

AU$27.99

ISBN

9781452128306


Crane Truck's Opposites Goodnight, Goodnight, Construction Site Sherri Duskey Rinker and Ethan Long

A great fifth addition to the Goodnight, Goodnight, Construction Site concept board books (joining Excavator's 123 , Cement Mixer's 123 , Dump Truck's Colours , and Bulldozer's Shapes .) In this book, the construction site is full of opposites! Join Crane Truck as he works from DAY to NIGHT on jobs both BIG and SMALL, with help from his friend Excavator.

Author Details Sherri Duskey Rinker is the author of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site ; Steam Train, Dream Train ; Mighty, Mighty, Construction Site ; and Construction Site on Christmas Night.  Sherri lives with her

Publication

01 September 2019

Binding

Board Book

Price

AU$14.99

ISBN

9781452153179

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

NA

Category

Child Non Fiction

Format

146 x 152 mm

Extent

20pp

Illustrations

Full colour illustrations

Age Range

1 and up

Terms

SOR

photographer husband and two sons in St. Charles, Illinois. Ethan Long is an internationally recognised children's book author and illustrator with over 70 titles to his credit, including Chamelia and the New Kid in Class , a 2014 Children's Choice Honour Book; the Publishers Weekly-starred Fright Club ; and In, Over, And On!  the sequel to his Theodor Seuss Geisel Award winner Up, Tall, And High!  is also the creator of the Emmy-nominated preschool series Tasty Time with ZeFronk. He lives in Orlando, Florida.

Key Information •

This concept-driven board book features characters from the #1 New York Times bestselling Goodnight, Goodnight, Construction Site / Mighty, Mighty, Construction Site / Construction Site on Christmas Night, which have sold nearly 4 million copies to date worldwide. Construction vehicles are perennially popular with this age group, while the early childhood concepts will appeal to parents. This book continues the series theme of shared work and the value of friends. The trims of these original concept books match the trims of the Goodnight, Goodnight, Construction Site and Steam Train, Dream Train board books, making a set of these books the perfect baby present.


Crane Truck works NEAR . . .

He LIFTS and LOWERS things all day. and FAR away.

GNGNCS_CraneTrucksOpposites_INT_mechs.indd 8-9

8/22/18 2:12 PM


Some loads are HEAVY,

Some things are DULL,

some things are BRIGHT.

some are LIGHT.

Crane Truck does it all just right. GNGNCS_CraneTrucksOpposites_INT_mechs.indd 10-11

8/22/18 2:12 PM


Crane sets his stabilizers hard to lift a BIG beam in the yard.

GNGNCS_CraneTrucksOpposites_INT_mechs.indd 12-13

He’s finished in no time at all, and then he lifts a beam that’s SMALL.

8/22/18 2:12 PM


Three Cheers for Kid McGear! Sherri Duskey Rinker and AG Ford She might be small, but she's got it all – she's Kid McGear, Skid Steer! An adaptable little truck saves the day in this feel-good construction tale from Sherri Duskey Rinker and AG Ford. She might be small, but she’s got it all – she's Kid McGear, Skid Steer! Kid McGear is the newest truck to join the GGCS crew, and she’s eager to help ... but is she TOO small? Kid proves her worth – and her leadership skills – when disaster strikes. Playful rhyming text from the bestselling team behind Construction Site on Christmas Night  make this thrilling tale of teamwork a must-have read-aloud for construction fans both big and small.

Author Details Publication

01 September 2019

Binding

Hardback

Price

AU$32.99

ISBN

9781452155821

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

NA

Category

Child Non Fiction

Format

244 x 254 mm

Extent

40pp

Illustrations

Full colour illustrations

Age Range

2 and up

Terms

SOR

Sherri Duskey Rinker is the author of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site; Steam Train, Dream Train; Mighty, Mighty, Construction Site; and Construction Site on Christmas Night. Sherri lives with her photographer husband and two sons in St. Charles, Illinois.  AG Ford, a recipient of the NAACP Image Award, has illustrated many award-winning books for children, including the #1 New York Timesbestseller Construction Site on Christmas Night. He lives in Dallas, Texas.

Key Information •

• • • •

Goodnight, Goodnight, Construction Site has been on the New York Times bestseller list for 235 weeks and counting, and both Mighty, Mighty, Construction Site; and Construction Site on Christmas Night burst on the scene as #1 New York Times bestsellers. Both GGCS and MMCS have won starred reviews and awards, and KID MCGEAR is sure to follow suit. Sherri Rinker has received countless fan letters from little girls and their parents who love, love, love Goodnight, Goodnight, Construction Site; Mighty, Mighty, Construction Site; and Construction Site on Christmas Night! More and more, parents are understanding the importance of presenting stories to their boys that show girls as heroes of their own stories. This is the first title in the series featuring a female lead! Sherri's bouncing, energetic rhymes make for a tremendously satisfying read aloud experience, perfect for the energetic kids who love construction. An underdog story any small child can empathise with will take Sherri's already beloved construction site gang to new heights. And like Goodnight, Goodnight, Construction Site, this series emphasises teamwork, collaboration, and working together to solve a problem – real-world skills that we know consistently attract parents and teachers to Sherri's books.


five friends are building, working hard. Flatbed drives into the site. Vroom! Vroom! Her secret load is strapped down tight.

ThreeCheersForKidMcGear_INT_OP.indd 6-7

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

O ne day at the construction yard

3/14/19 9:39 AM


The crew cannot believe their eyes: Five trucks STOP! and turn and stare at the tiny truck that’s sitting there.

Clean and shiny, all brand-new, with lots of cool attachments, too!

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

The tarp comes off. And there, SURPRISE!

“Whoa! What kind of truck are you?”

ThreeCheersForKidMcGear_INT_OP.indd 8-9

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

With a scoop on her front end, she gives a turn, a twist, a bend.

“Wow! Now, who do we have here?”

“I’m a skid steer—Kid McGear!”

And vaults off flatbed, in one swoop!

Beep! Beep! “Hello!” she says, and greets the group.

ThreeCheersForKidMcGear_INT_OP.indd 10-11

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Also Available by Sherri Duskey Rinker

Binding Price ISBN

Board Book AU$14.99 9781452153162

Binding

Board Book

Binding

Board Book

Binding

Board Book

Price

AU$9.99

Price

AU$14.99

Price

AU$14.99

ISBN

9781452153186

ISBN

9781452153209

ISBN

Binding

Hardback

Binding

Hardback

Binding

Hardback

Price

AU$32.99

Price

AU$32.99

Price

AU$32.99

ISBN

9780811877824

ISBN

9781452109206

ISBN

9781452152165

9781452153216


Dinosnores Sandra Boynton A delightful new board book with clever rhymes, warm humour, and charming illustrations from Sandra Boynton, for bedtime or any time. When dinosaurs go to bed, it can get very noisy! Ah, look how sweet the dinosaurs are in their pajamas. And see them wiggle and stretch and brush their teeth. But – watch out! Because soon there’ll be SNORING! HONK! SHOOOOOO! HONK! SHOOOOOO! HONK! SHOOOOOO! HONK! SHOOOOOO! Publication

01 September 2019

Binding

Board Book

Price

AU$16.99

ISBN

9781523508136

Publisher

Workman Publishing

Imprint

Workman

Series

NA

Category

Child Novelty

Format

159 x 145 mm

Extent

24pp

Illustrations

Full colour illustrations

Age Range

NA

Terms

SOR

Little kids love big dinosaurs – and especially Sandra Boynton's, whom they know from Oh My Oh My Oh Dinosaurs! (which has 1.3 million copies in print). So what better way to wind down at the end of the day than with a sweet bedtime story about sleepy dinos? Dinosnores will make kids excited to get tucked in and repeat those cozy bedtime rituals. Plus everyone will get to switch from long langorous yawning and to the loud honk-SHOO'ing. Who will be the loudest?

Author Details Sandra Boynton is a beloved American cartoonist, children’s author, songwriter, and highly sporadic short film director. Boynton has written and illustrated sixty children’s books and seven general audience books, including five New York Times bestsellers. More than 70 million of her books have been sold – “mostly to friends and family,” she says. Boynton has also written and produced six albums of unconventional children’s music; three of her albums have been certified Gold (over 500,000 copies sold worldwide), and Philadelphia Chickens, nominated for a Grammy, has gone Platinum (over one million copies sold). Boynton has also written and directed eleven short musical films and two animated shorts, including “Tyrannosaurus Funk,” sung by Samuel L. Jackson, which won the 2018 Grand Prize for Best Children’s Animation Short from the Rhode Island International Film Festival. In 2008, Boynton received the Lifetime Achievement Award from the National Cartoonists Society. Boynton has four perfect children and an equally perfect granddaughter. Her Connecticut studio is in a converted barn that has perhaps the only hippopotamus weathervane in America.

Key Information • • •

Dinosnores is a delightful bedtime or naptime book, complete with cozy rituals (even dinosaurs put on their pajamas and brush their teeth!) and silly sound effects (plenty of yawning, and lots of loud honk-SHOO'ing). Boynton's books from Workman have more than 24 million copies in print. Her fans are legion, and her sales incredibly robust. Little kids love big dinosaurs, especially Sandra Boynton's dinosaurs, which they know from Oh My Oh My Oh Dinosaurs (1.3 million copies in print). Boynton's dinosaur books sell everywhere around the world from indie bookstores to natural history museums!


Paint by Sticker Kids: Halloween Workman Publishing Ten bright and playful low-poly pieces of art for kids to create, one sticker at a time (including glow-in-the-dark stickers!), to celebrate Halloween! A new addition to the bestselling Paint by Sticker Kids series, and perfect gift or holiday craft activity for kids 5 and up. The more and more popular-every-season activity for kids meets the magic of the holidays! With a combined 1.19 million copies in print, the Paint by Stickers: Kids series combines the joy of colouring and stickers with the creativity of paint by number, resulting in vibrant art. Now introducing two two new titles will get kids excited for perennially festive fun. Publication

01 September 2019

Binding

Paperback

Price

AU$22.99

ISBN

9781523506149

Publisher

Workman Publishing

Imprint

Workman

Series

NA

Category

Child Novelty

Format

229 x 229 mm

Extent

34pp

Illustrations

Full colour illustrations

Age Range

5 and up

Terms

SOR

In Halloween kids can create 10 spooky (but not scary!) Halloween-themed illustrations – best of all, using glow-in-the dark stickers to make them even more vivid. There are jack-o'-lanterns, a witch, and a mummy, plus a pair of friendly ghosts. This is a quiet, hands-on, no-mess activity that as a bonus is a calming, helpful way to practice recognising and learning numbers outside the classroom. The way it works is simple: Find the numbered sticker, peel it, and place it in the right space. Add the next, and the next – and see the images come to life in the “low-poly” style that uses geometric shapes. Since the card-stock pages are perforated, artwork can be easily removed so kids can hang them up as decorations, or proudly display them on the fridge.

Key Information • •

The Paint by Sticker Kids series has more than 1 million copies in print, with strong sales in a wide range of retailers. This activity book will be a welcome addition to Halloween-themed displays. It includes charming art that celebrates kids' favourite parts of the holiday, from jack-o'-lanterns to a black cat and a (not-too-spooky) witch, and is a quiet, hands-on, no-mess activity that results in bright, fun art that kids can use to decorate! Parents love Paint by Sticker Kids as a mindful activity for their kids, a way to practice numbers, and a fun way to play with stickers.


Also Available in the Paint by Stickers Kids series

Price ISBN

AU$29.99 9780761193647

Price ISBN

AU$19.99 9781523500383

Price

AU$19.99

ISBN

9781523502950

Price

AU$19.99

ISBN

9780761189602

Profile for Hardie Grant Publishing

HGBooks Key Titles September 2019  

HGBooks Key Titles September 2019  

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