Alicia Taylor
Celebrating its 30th anniversary, Stephanie Alexander’s much-loved “bible” of Australian cooking, The Cook’s Companion, first published in 1996, remains an essential reference for home cooks and professional chefs. Its encyclopaedic scope and devotion to seasonal, ingredient-led cooking helped reshape the way Australians think about food, both in the home kitchen and beyond.
Here, she has curated a selection of recipes that capture the enduring spirit of the book while showcasing its remarkable breadth and generosity. The collection moves effortlessly between savoury and sweet, from comforting sides such as crisp roast potatoes to a showstopping dessert of beautifully layered almond meringue cake with lemon curd cream, figs and raspberries.
Loading the player…
Stephanie Alexander’s avocado bavarois with crab and finger lime
A creamy entrée topped with delicate spanner crab and popping citrus pearls.
Stephanie Alexander’s gougères
Golden bites, perfect for any occasion.
Stephanie Alexander’s fennel braised with balsamic vinegar and honey
A side dish built to impress with its rich glaze and fragrant rosemary notes.
Stephanie Alexander’s roast rack of pork with pears
A grand centrepiece crowned with golden crackling, roasted fruit and rich pan sauce.
Stephanie Alexander’s roasted rosemary potatoes
Your go-to roast side dish that’s easy, reliable and crisp with herbs and garlic.
Stephanie Alexander’s almond meringue cake with lemon curd cream, figs and raspberries
A showstopping layered dessert.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
