* Justin is in great demand for Master Classes both in Australia and New Zealand, with this book recently winning Best Chef Book at the Gourmand World Cookbook Awards.
This title features 65 recipes coupled with magnificent full-colour photos. It is a refreshing take on classic food from one of the hottest new chefs. Justin North is the rising talent behind the award winning restaurant Becasse, and at the heart of his food is a love of great produce. In this sumptuous collection of recipes, photographs and travelogue, we are taken on a journey that follows truffles, tuna, and goat's cheese…on the way meeting the people and landscapes behind his favourite produce. Chapter-by-chapter the reader is presented with mouth-watering recipes in which North's passion for the very best produce and flavours shine through.
Justin North began his career in his native New Zealand, before travelling to the UK where he worked with renowned chef Raymond Blanc. After three successful years honing his skills abroad, he returned to Australia where he cooked with Liam Tomlin at the much-missed Sydney restaurant, Banc. In 2001, Justin opened his own establishment, Bécasse, with his wife Georgia. Bécasse met with instant critical and public acclaim, being crowned Best New Restaurant by the Restaurant & Catering Association, and more recently taking out the award for Best Restaurant in the Sydney Morning Herald Good Food Guide 2007. Justin is the author of the award-winning Bécasse: Inspirations and Flavours.