Get ready for the warmer weather with wonderful recipes from top Sydney chef Serge Dansereau.

Beautifully photographed and designed, Summer Food contains a range of contemporary recipes that celebrates summer produce at its peak. These simple recipes are packed full of the chef know-how that turns a good dish into a great one, and will make your long brunches, lazy lunches, picnics, barbecues and afternoon teas effortless and your summer parties and entertaining stylish.

From prawn and prosciutto skewers for the barbie to strawberry and ricotta panettone for breakfast, rainbow trout salad for lunch to blackberry fool for dessert, beetroot-cured beef canapes for a party to cherry cake for afternoon tea, Summer Food evokes the relaxed romance of summer in its colours and flavours.

And because Christmas falls in our summer season, Serge has devised some wonderful Christmas menus and included all the Christmas baking classics – from fruit mince tarts to chilled eggnog, Christmas puddings to a delightful gingerbread houses, to ensure your seasonal entertaining is stress-free and successful.

This lovely collection, of fresh, no-fuss recipes will be the perfect gift for summer-loving foodies.

About Serge Dansereau

Serge Dansereau is a multi-award winning chef. This energetic French Canadian trained as a chef in Québec, moved to Australia and went on to reinvent 5-star hotel dining in the 1980s by making Kables restaurant at the Regent Hotel in Sydney the place to eat. Serge has been called ‘the father of the fresh food movement’ because of his passion for using local seasonal produce and his championing of Australian growers. Serge is the head chef and owner of the iconic Bathers' Pavilion Café and Restaurant in Balmoral, New South Wales. He lives in Clontarf, Sydney, with his family. He has released a number of books, including French Kitchen.