We have eaten at the Red Lantern restaurant in Surrey Hills before with great pleasure, but when I spotted that Pauline had a cookbook memoir, I knew I had to give it a try. I wanted to create some of their famous healthy, delicious dishes myself.
Curiously, it has been #AusReadingMonth and #nonficnov that finally got me to have a go at one. On Thursday evening I made Cha Ca - ling fillets marinated with dill and tumeric - with great success.
I love any chance to use my granite mortar and pestle, so I was delighted to crush the garlic, spring onions, tumeric and curry into a smooth paste.
The aromas that wafted around the house were so sublime they drew Mr Books down from his office to partake of the process!
The recipe was easy to follow, easy to recreate and very, very easy to enjoy.
Generously littered with family photos and stories, we follow Pauline's immigration to Australia at a young age with her family after the war in Vietnam, to her early life in Australia, the importance of food in maintaining family connections and the opening of the first Red Lantern restaurant with her brother Luke and (now) partner Mark Jensen.
The book is sumptuously put together.
Each chapter begins with another part of Pauline's life story and a few family photos. Beautiful, simple photos of the food follow with one recipe per page. Brief chef suggestions by Luke and Mark accompany each recipe.
It really is an aesthetic delight from start to finish.
This post is part of #AusReadingMonth, #nonficnov and #weekendcooking.