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Brae

Recipes and stories from the restaurant


The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food


Dan Hunter


Editions:

Price: USD$59.95

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food

In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.



SPECIFICATIONS:

Format: Hardback
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 256 pp
Illustrations: 150 illustrations
ISBN: 9780714874142

Brae is the vision of chef and owner, Dan Hunter. Dan's journey with cooking has taken him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain. Before opening his own venture, Dan spent six years leading the kitchen of Dunkeld's Royal Mail Hotel. There he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status. In December 2013, Dan's first solo venture, Brae, was opened.

"A superbly produced book... Over the past decade, the London-based publisher Phaidon has produced a series of monographs on the most influential and revolutionary international chefs of the new century, people such as Spaniard Ferran Adrià of elBulli in Spain, Rene Redzepi of Noma in Denmark and Virgilio Martinez of Central in Peru and the environments in which they work. Now Hunter and Brae have joined their ranks."—Afr.com (Australian Financial Review)

"Chef Dan Hunter has redefined modern Australian cuisine with his stand-out restaurant Brae."—PrivatAir

"Get inspired with pull-from-the-garden recipes."—Domino

"The time has finally come for Hunter to reflect on his journey on paper: from the theme of his place and its impact on him to his unique style of cooking. Set against a dramatic landscape, it makes for absorbing reading accentuated by photos of his food and the wider environment."—FineDiningLovers.com

"Dan Hunter is one of Australia's top chefs and in his sophisticated cookbook Brae, he shares the story of developing his first intensive organic kitchen garden... His vision is that local produce, if treated with respect, can inspire stunningly creative gastronomy."—EcoPhiles.com

"But before you start clambering for airfares to Victoria's Birregurra to try the restaurant for yourself, you may be able to sample its flavours from the comfort of your home state thanks to the release of chef Dan Hunter's first book Brae: Recipes and Stories from the Restaurant."—Delicious.com.au

"The 256-page book, which was announced before his placing in the World's 50 Best and will no doubt be all the more in demand now, will illuminate some of the Birregurra restaurant's most famed recipes - think the burnt pretzel with treacle and pork."—Concrete Playground

"The recipes in the cookbook are less difficult than you'd expect from a chef of this calibre. Some of the ingredients might be hard to find but the techniques are fairly straightforward."—SCMP.com

"Packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region', introduces a 3-page extract with book shot; Dan Hunter's kitchen 'Dos and Don'ts." —Australian Gourmet Traveller

"Read this: Brae... As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living

"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review

"Dan Hunter of the three-hatted Brae in Victoria's Otways region will publish his debut tome in May."—Australian Financial Review Magazine

"Brae, the new book about the famed Victorian restaurant from celebrated European publisher Phaidon, is packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region."—Australian Gourmet Traveller

"Named both The Age Good Food Guide and Gourmet Traveller's Chef of the Year for 2016, Dan Hunter has transformed a little slice of rural Victoria into one of Australia's hottest gourmet destinations with Brae."—CEO Magazine

"In Brae: Recipes and Stories from the Restaurant, chef Dan Hunter writes about how he became a cook and describes the process of building his first restaurant, Brae."—Country Style

"Brae takes you behind the scenes of Dan Hunter's restaurant in Birregurra, Victoria, from setting up tis garden and sourcing produce to the recipes, including his iced oyster, and luminous parsnip and apple dessert."—Delicious Magazine

"Snapshot of a chef on a mission to take his food from the vegetable garden of his country restaurant to the world."—Goodfood.com.au

"Restaurateur Dan Hunter, a pioneer of modern cooking, explores the innovative locavore style he has implemented at his restaurant in Victoria's Birregurra."—MiNDFOOD

"Wonder man Dan Hunter is the award-winning pioneer of modern Australian cuisine."—Readings.com.au

"Fresh from a major coup of being ranked in the World's 50 Best Restaurants list for the first time, Dan Hunter, from Brae, has just released his much anticipated first book."—Selector Magazine

"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review

"As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living

"A superbly produced book... Over the past decade, the London-based publisher Phaidon has produced a series of monographs on the most influential and revolutionary international chefs of the new century, people such as Spaniard Ferran Adrià of elBulli in Spain, Rene Redzepi of Noma in Denmark and Virgilio Martinez of Central in Peru and the environments in which they work. Now Hunter and Brae have joined their ranks."—Afr.com (Australian Financial Review)

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