After 25 years working as a chef in commercial kitchens, from field cooking in the defence force to a la carte dining and teaching, Richard Moon embarked on the journey to become a silver jeweller.
This collection of 70 beloved recipes is part-cookbook and part-memoir, charting his transition from chef to artisan.
Select from French and Asian-inspired cuisine, cafe specials, and perennial favourites such as Moroccan Peanut Soup, Caramelised Onion & Goat's Cheese Tart, and Richard's oft-requested Vanilla Bean Creme Brulee.
A medley of easy-to-follow entrees, mains, desserts, sweet treats, sauces and preserves, some of which you won't find anywhere else ... all with a dash of Richard's dry humour!
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