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Fusing fine French technique with modern Australian style and ingredients, this book features restaurant-quality recipes for the home cook who appreciates fresh, elegant food. Founder of the award-winning Sydney restaurant Bécasse, Justin North has created a stunning combination of recipes, photographs, and travelogue. Detailing visits to a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, and a fishing village on the east coast of Tasmania, this book documents people and places throughout Australia, and follows with exquisite recipes such as the Confit of Smoked Ocean-Trout Belly with Cauliflower, Horseradish and Parsley Beignets, Pot au Feu of Squab with Foie Gras and Thyme Dumplings, and Terrine and Sorbet of Blood Orange. More than 60 recipes from one of Australia's best-loved chefs provide an opportunity to bring quality, flavor, and refinement into everyday life.

Justin North is the winner of numerous awards as a chef, and has trained with men such as Raymond Blanc and Liam Tomlin. He opened his own restaurant, Bécasse, in Sydney in 2001, which was named Best New Restaurant by the Restaurant and Catering Association.