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A celebration of Australian cuisine like never before â€“ 350 recipes showcasing the rich diversity of its landscapes and its people
Ross Dobson grew up in the western suburbs of Sydney. His neighbours were mostly immigrants from around the globe who shared their recipes and introduced him to a world of flavours. At 14 he enrolled in a Chinese cooking course at his local college which ignited a life-time passion for cooking. He later went on to establish a number of acclaimed cafés and restaurants in the western suburbs of Sydney, including one in the heritage gardens of an art gallery and a tapas restaurant in an old Victorian terrace house, which also operated as a pop-up yum cha restaurant every Sunday. Dobson has authored many best-selling cookbooks including Chinatown, Fired Up, More Fired Up and King of the Grill. He currently operates a café in Penrith, at the foot of the Blue Mountains, where he cooks classic and contemporary Australian food.