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The Chef behind the bar

I opened this book and my first thoughts were, Wow, I want to go to the pub that serves this type of ‘grub’, but sadly I don’t live in Melbourne. But when I am in Melbourne I am going to go to this Pub.

Scott Thomas, owner of the Courthouse pub and owner/chef at The Montague Hotel, modestly describes his collection of recipes as a cross between fine dining and bar food – well, move over Fish and Chips and make way for Snapper fillet with sautéed potatoes, bouillabaisse veloute to name just one of the many dishes in the collection.

Entertaining at the Bar commences the recipes with a mouth-watering selection of bar snacks and nibbles which can also be made in the home kitchen, followed by more and even more delicious offerings.

The chapters, if you like, are divided into sections such as Sunday Lunch, Side dishes, Cheese, The Basics and much more, making it very easy to select whatever style of simple ‘pub grub’ you are intending to serve your guests.

Recipes are well presented over several pages and the method is almost step by step making this great for the novice or ‘wannabe’ chef.  Old fashioned comfort foods such as Cauliflower gratin and  Roast Beef Rump with Yorkshire pudding, roast potatoes and green beans are tucked away among the more exotic, making this a cook book with something for everyone to create and enjoy.

AuthorScott Thomas
PublisherNew Holland Publishers (Australia) Pty Ltd