I received this book from the publisher, Murdoch Books, at no cost. It’s out now; RRP$45.

I am remiss in reviewing this book! My excuses are a) being away for a couple of weeks, and b) finding opportunities to bake things when there’s not many people around.

I am not particularly an aficionado of the Australian baking scene. In fact, I think there might be only one place mentioned in here that I know (more on that later). Thus I do not know whether this is a representative, or interesting, or eclectic set of bakers. I can guess that they are, based on recipes, but I don’t know for sure. What I can judge, though, are those recipes, and I can say: it’s a fascinating selection. There are easy things and quite hard things; ingredients I’ve never used, and equipment I won’t bother owning, and takes on old favourites. There are savoury recipes but mostly sweet, and recipes for different occasions. There are also personal reflections from the bakers: about their personal journeys, or perceptions of baking, and often how those things relate to life in general. It’s a really nicely constructed book, both in contents and in physical appearance.

Recipes I have made:

• Dark chocolate, orange, and almond crumb-kies: I didn’t have any orange but these were delicious nonetheless. Basically crumble topping turned into biscuits, using egg rings. Marvellous (and very crumbly).
• Chocolate rye tahini cookies: the recipe that helped me realise my oven temperature gauge was WAY off. Very tasty despite most of them being quite burnt on the bottom, or side.
• Burnt butter and pecan cakes: ok, I admit I used walnuts instead of pecans, because for me pecans are only one step above brazil nuts. But these cakes were AMAZING. Burnt butter, and egg whites that haven’t been whipped before stirring in!
• Peach and sour cream cake: simple, and delicious.
• Lemon, polenta, and raspberry tea cake: my own disaster. No idea what I did wrong, but it completely fell apart. Still tasted good, ate it with a spoon instead of as a cake.
• Feta and dill biscuits with harissa honey butter: and by “biscuits” it means scones, basically, as it’s from an American. This was fabulous. Roll out the dough, cut into big slabs, layer on the feta and then build up a stack, and then roll gently again! Genius!
• Little Pick potato bread with roasted garlic butter and parsley: tasty enough but for me, not worth the faff of doing the potatoes etc etc.
• A1 pies: THIS, my friends – THIS is the reason I am over the moon about owning this book. The actual recipe for A1 pies! I used to live within walking distance of A1 – back when you didn’t have to queue out the door at lunchtime on Saturday – and it’s one of the things I miss from that area. And NOW I CAN MAKE MY OWN. Which isn’t quite the same, but at least I get the flavour. And it’s not that hard! the secret: 00 flour!

In all, if you’re dead keen as a baker, and in Australia, this is worth picking up.