The Produce Chef

by Matt Clark

Matt Clark is an inspirational chef who grew up in coastal Tasmania where there was an abundant supply of local produce. This is where his interest in fine cuisine was born, along with his passion for fresh food, This passion took him all over the country in search of new and interesting ideas and products. The recipes in his book are delicious, modern takes on old and new favourites - Yabbies, Kangaroo, Crocodile, Barramundi, game and Abalone are but a few of the ingredients used in the book. Nearly 20 sauces, chutneys and marinades are also included - from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts - including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.

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