Since its beginning, Neil Perry's restaurant "Rockpool" has redefined Australian cuisine. Rockpool food is of the New World, rejoicing in the diversity of modern-day Australia and the quality and range of products available. It is a meeting of Western tradition and Eastern technique and the masterpieces Perry creates are a harmony and celebration if the two. In "Rockpool", Perry shapes his recipes for over a 100 dishes, for everything from canapes to desserts. Included are signiture dishes such as herb and spice tuna with eggplant salad, king prawn and goat's cheese tortellini, tea-smoked ocean trout with spring onion, and frozen expresso cake. The imaginative - but never complicated - recipes have been written with an eye to the domestic kitchen and should inspire you at home. "Rockpool" is part culinary journey, part reflection and a celebration of the possibilities of cooking.
Neil Perry's life has been shaped by his love of food and cooking. Starting out at the age of 19, he gained the skills of a chef and resterauteur whilst working at restaurants including Sails. Barrenjoey, Perry's and the Blue Water Grill. THese experiences, along with his talent and personal style culminate in the contemporary design, modern Australian cuisine and atmosphere which is Rockpool. Since its opening, Rockpool has inspired Perry's other ventures: the Museum of Contemporary Art Cafe which overlooks Sydney's Circular Quay, Wockpool in Potts Point and the Star Grill at Darling Harbour.