April - December 2019 - Sharing new conversations and fresh ideas for living life well - Murdoch books
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Sharing new
conversations
and fresh ideas
for living life well.
April – December 2019
1
Contents AT THE TABLE 5
HEALTHY BODY,
HEALTHY MIND 35
CONVERSATION
STARTERS 49
NEW WAYS
OF LIVING 57
BACKLIST 65
INDEX 89
SALES CONTACTS 94
2 3
Welcome to the Corinne Roberts joined Murdoch Books in January 2013. She
has worked in publishing for around 30 years, as both editor and
new-look Murdoch Books
publisher, in Australia and in London, where she was Lifestyle
Publisher at DK, creating an illustrated, coeditionable list for UK
and international markets. Alongside illustrated food titles, such
as Fire Islands and Venetian Republic, Corinne’s upcoming titles
include The M Word and A Good Death – both written by authors
We’ve just rebranded to reflect an exciting new era for
who aspire to change the conversation around key aspects of our
Murdoch Books – standing on the shoulders of our extraordinary
lives. Corinne is also excited to be the publisher of I Miss You
past, while celebrating our place in the world we live in now.
When I Blink, a memoir in essays by American Mary Laura
We are the beating heart of lifestyle publishing: independent, Philpott, who explores the conflicting pressures of modern
creative, brave, energetic and collaborative; sharing new womanhood with wit, humour and empathy.
conversations and fresh ideas for living life well.
Contact details: corinner@murdochbooks.com.au
Whether that be at the table, supporting a healthy body and
mind, joining or starting new conversations, or discovering new
ways of living, we are committed to publishing life-enhancing Kelly Doust’s career in publishing spans 20 years, as the author
books that will genuinely add value to the world. of seven books, both fiction and non-fiction, and as a publisher.
She joined Murdoch Books in October 2017 to acquire general
Enjoy exploring the pages of our catalogue and come and
lifestyle titles in the areas of health and wellness, personal
L I V E L I F E W E L L with Murdoch Books.
development, popular culture and new spirituality. Kelly’s titles
include: 8 Weeks to Wow by Chief and Emilie Brabon, From Me
to You by Elyse Knowles and the upcoming The Nude Nutritionist,
Body Image Warrior, The Joyful Frugalista, Life In Flow, Fit Mama
and The Portal.
Contact details: kellyd@murdochbooks.com.au
Lou Johnson
Publishing Director, Murdoch Books
Jane Morrow is a publisher with 20 years’ experience in shaping
nonfiction titles for a broad, popular audience, both at Murdoch
Books and formerly at Penguin. Jane joined Murdoch when A&U
acquired the business six years ago. She has created a list that
From senior roles across leading publishing houses, representing is known for igniting conversations around food, health, lifestyle
the industry as Vice President of the Australian Publishers and feminism, with authors including Annabel Crabb, Dr Nikki
Association, launching her own disruptive publishing startup and Stamp, Poh Ling Yeow and Alexx Stuart. She is the publisher of
now leading the new-look Murdoch Books, Lou Johnson knows category-busters Meat: The Ultimate Companion by Anthony
her way around publishing. With a thirst for shaping and shifting Puharich & Libby Travers, Low Tox Life by Alexx Stuart and
conversations, Lou loves challenging the status quo, driving Ferment by Holly Davis. Her upcoming titles in this catalogue
positive change and supporting the relationship between include On Eating Meat, Fit Foodie Meal Prep Plan, Three Birds
creators and their audiences. Renovations and The Power Age.
Contact details: louj@murdochbooks.com.au Contact details: janem@murdochbooks.com.au
4 5
At the table
6 A P R I L 2 019 – D E C E M B E R 2 019 At the table 7
A Basket by the Door
Sophie Hansen
Nothing says ‘I love you, I’ve got you, I’m here,’
more than food you’ve taken the time to make,
pack up and deliver to a friend or neighbour.
It’s empathy made edible and is a double gift
of time – your time to relieve some of their time.
Seasonal chapters feature ideas on what to
cook for friends or family who are mid-house
move, busy with a newborn baby, celebrating
a milestone, recalibrating after a challenging
diagnosis or who just need a little love.
Whether it’s an aromatic chicken pie, freshly
made dips and homemade lavosh biscuits or
a sturdy picnic cake delivered in a basket for
afternoon tea on the riverbank, there are recipes
here for every occasion.
There are also Christmas food gifts to make
and give, as well as recipes for treats to take
when invited to dinner or for a weekend away.
Each recipe is complete with information on
how to wrap, transport, store (and for how long)
and reheat or serve.
ABOUT THE AUTHOR:
256 pages Born and raised in Sydney, now living in country
hardback NSW with her family on their deer farm, Sophie
240 x 190 mm (9½ x 7½ in) Hansen is a journalist and writer by training. She
54,000 words worked as editor on Country Style and Outback
978-1-76063-459-9 magazines and for the Slow Food website, lived
£18.99 in Italy for three years and is fluent in Italian.
April 2019 (April 2019 AU) In 2013 Sophie set up her blog, Local is Lovely,
and her podcast, My Open Kitchen, is going into
its third season. In 2016 she was awarded Rural
Woman of the Year in recognition of her
commitment to rural communities.
8 A P R I L 2 019 – D E C E M B E R 2 019 At the table 9
spine 30.25
Tel Aviv
TEL AVIV
Haya Molcho
This is a book about a community, about people
and their stories, and about food. The story of
al
Tel Aviv is told through a range of delicious
FOOD. PEOPLE. STORIES.
y
a,
recipes and a variety of perceptions and
y
e,
interviews. There are tales from chefs,
e:
nt sommeliers, from a ninth-generation fisherman,
a taxi driver who writes a food blog, a generous
ss:
family of spice traders with Yemenite roots,
A culinary journey with writers, musicians, local plant foragers and
collectors. There is never just one portrait of
a city; the diversity of experiences creates a
complex mosaic and it’s the food that captures
26/07/2018 2:38 PM the spirit of generosity and community.
ABOUT THE AUTHOR:
280 pages Haya Molcho lives in Vienna and is the creative
hardback and culinary talent behind her family company,
256 x 190 mm (10 x 7½ in) NENI, named for Haya’s four sons: Nuriel, Elior,
50,000 words Nadiv and Ilan. NENI’s cuisine takes its inspiration
978-1-76063-467-4 from Tel Aviv, the city of Haya’s childhood, and
£25.00 her extensive travels. She opened her first NENI
April 2019 (March 2019 AU) restaurant in Vienna and now has restaurants in
Berlin, Hamburg, Zurich and Munich, with further
openings planned for Paris, Mallorca, Amsterdam,
Cologne and London.
10 A P R I L 2 019 – D E C E M B E R 2 019 At the table 11
Weekend BBQ
Ross Dobson
Look no further for the perfect way to gather
friends and celebrate cooking and eating
outdoors together – here are recipes for all
manner of meat, fish, vegetables and
accompanying dishes on the barbecue. Drawing
on culinary influences from around the globe,
including South East Asia, India, The Middle East
and Europe, plus old-school favourites, this chic
package is replete with with easy-to-do recipes.
With chapters devoted to the chicken coop, the
sea, the paddock and the garden, this book has
great grill and hot-plate fare for meat lovers and
vegetarians too.
Head outside, cook up a storm and enjoy dishes
such as classic beef rib eye fillet, spicy lamb
kebabs, Indian chicken in banana leaf, Thai
pepper steaks or tandoori king prawns.
ABOUT THE AUTHOR:
160 pages Ross Dobson’s passion for food began when
hardback he was young, influenced by the cuisines of his
190 x 190 mm (7½ x 7½ in) neighbours from Hong Kong and Italy. He is
25,000 words a widely published food writer and prolific
978-1-91163-218-4 cookbook author with 15 books published with
£9.99 Murdoch Books, including Grillhouse, Fired Up,
May 2019 (March 2019 AU) More Fired Up, Fired Up Vegetarian, the barbecue
compilation King of the Grill, Food Plus Beer and
most recently, Tuck In. Ross lives in Sydney.
12 A P R I L 2 019 – D E C E M B E R 2 019 At the table 13
Fire Islands
Chilli – cabe Black pepper
Crunchy vegetables with sour
Ingredients — for heat
Eleanor Ford spice dipping sauce
Such a defining feature of South-
East Asian food, it is hard to believe
that chillies were brought from the
with fiery passion a cabe rawit –
a bird’s eye chilli!
The third weapon in the arsenal
Before chillies arrived on
Indonesian shores, it was left to
pepper to provide the heat. The
Americas by the Europeans only is the small, sun-dried chilli. fruits of a climbing vine ripen
five hundred years ago and aren’t These are used more in Malaysian from green to red and eventually
Indonesia, the world’s largest archipelago, with 50 g (¼ cup) dark palm sugar (gula jawa) Falling between ‘good morning’ and ‘good afternoon’, there is a special a native ingredient. You won’t cooking than Indonesian, but are to black. White peppercorns are
1 large red chilli greeting for the brightest hours of the day: selamat siang. When the sun find many meals without them, sometimes added to give a ruddy, the inner seeds with the dark
3 tablespoons tamarind paste whether they are pounded into earthy heat and smoky depth to outer layer removed. They have
is high in the sky, a snack of crunchy fruit or vegetable sticks with this
its bamboo groves, tropical rainforests, smoking
sticks of crunchy vegetables a bumbu spice paste at the base cooking. Sizzle them in hot oil to more heat but a less complex
thick, glossy rujak dressing awakens the senses and gives energy when of a curry, enlivening a salad with release the flavours. A dried bird’s flavour. Both white and black
and fruit, to serve
you are starting to fade. So addictively good is it that you shouldn’t wait ribbons of colour, or turned into a eye is a good choice, but you could peppercorns are much used in
for tropical heat. With four simple elements, it comes together in minutes punchy chilli sambal to up the heat choose any small dried chilli or use bumbu spice pastes, the choice
volcanoes, lush rice paddies and silver sand and is a masterclass in balancing hot with sour, sweet with salt – a
technique essential to Indonesian cookery. Start a meal with this and
at the table. It is not simply fire
they are there for – Indonesian food
chilli flakes instead.
The general rule is the smaller
often determined by the colour of
the dish (black can muddy a pale
doesn’t have to be spicy and cooks the chilli, the hotter it is (this is not coconutty curry, though I can’t say
beaches, is an increasingly popular tourist
your guests will be enraptured. make sure that chilli heat doesn’t steadfast though, perhaps more I mind this and prefer the flavour).
overpower the food. Chillies are accurate is the uglier chillies are Fresh green peppercorns are used
Thinly shave the palm sugar with a knife and put into a small saucepan with also chosen for their flavour. hotter, the incendiary ones having in some Balinese lawars.
destination. From the refined cooking of Java to 75 ml (₁∕₃ cup) water. Heat gently to first melt the sugar, then turn up the heat There are three main types misshapen, wrinkled skin). Most
to medium and bubble for about 5 minutes to get a dark syrup – watch it
used. The first is a large, glossy of the heat lies in the placental Long pepper
chilli, which is sweet, juicy and part holding the seeds and
carefully towards the end or it can quickly turn to toffee (if this happens you usually only mildly spicy. They opinion is divided as to whether A popular ingredient in early
the spicy heart of Sumatra and the festival foods can always rewarm with a little extra water to get a pourable syrup). Leave
to cool.
are there primarily to give colour
and taste rather than heat as
to remove this or not. In many
parts of Indonesia, the seeds of
European cooking, long pepper
mysteriously fell out of favour
they lose much of their pungency the larger chillies are removed as black pepper took over as
of Bali, Eleanor Ford opens up a whole new world Remove half the chilli seeds and membrane and set aside in case you want
to add some more heat later. Roughly chop the chilli and use a pestle and
when cooked. Ruby red when ripe,
if picked earlier the same chillies
are dark green with a sharper
as their texture and surrounding
heat is not wanted, whereas other
cooks have told me removing the
king. The nubbled and elongated
peppercorns have a sharp, sweet
and hot taste with more nuance.
for travellers and cooks.
mortar to crush with the remaining seeds and a generous pinch of salt into character. Other than for green seeds deprives the chilli of its full You could almost be tasting a spice
a rough paste. Mix in the palm sugar syrup and tamarind. chilli sambal, red are more used. potential. Certainly seeds are rarely blend rather than a single berry,
Lombok is the most common removed from bird’s eye chillies. as there are notes of nutmeg and
variety in Indonesia, whereas Most common is for both size of cinnamon. Try it in your pepper
Taste with a vegetable stick – you want the flavours to balance and tamarind
Holland chillies are the best to chilli to be used in tandem in a dish grinder to change things up.
Her recipes are interspersed with anecdotes
pastes vary in strength. Adjust each element a little at a time until you find source outside the country – they – a seeded red chilli for flavour and
perfect harmony. are a hybrid created by Dutch a whole bird’s eye for heat.
botanists eager to cook Indonesian
about visits to Indonesia, as a child with her
Serve with a platter of vegetable and fruit sticks to sweep through the dark food at home. Cayenne peppers or Sambal
the generic red/green chillies sold
puddle of sauce as you eat.
in the UK are good substitutes. A hot relish that is essential to
The second type is small and an Indonesian meal. Indonesians
parents and more recently as a mother with her Note
Choose fruits and vegetables that are a little sharp and crunchy. I like a
potent, there for the heat. The
bird’s eye or Thai chilli is the best
let people adjust the spice of
their food to their own level with
simple pairing of daikon sticks and green apple wedges. You could also try stand-in for the myriad varieties sambals. They range from the
own children. No visitor forgets their first fried
of little chillies used. As they vary simple crushed chilli paste, sambal
cucumber, carrots, green mango, jicama, starfruit, pomelo or pineapple.
in heat wildly, adjust the quantity oelek, which is easy to buy in Asian
according to your variety and your grocers and if needed can be used
banana, in crisp rice-flour batter and served hot
taste. As with the larger chillies, instead of fresh chilli in cooking,
red are used more often than to more exotic and characterful
green. Indonesians call someone sambals. See page 175 for recipes.
from a street stall. Eating on low plastic stools
as motorbikes roar past and traders bustle by,
hawking their wares – this is the heart of local 28 FIRE ISLANDS
119
life and the cutting edge of culinary culture.
FireIslands_Glossary_SI.indd 118-119 17/12/18 11
FireIslands_Text_SI.indd 28-29 17/12/18 5:23 pm
Eleanor groups her recipes by flavour and
texture, expertly guiding the reader in how to Sweet & spicy mushroom tongseng
put together a perfectly balanced Indonesian Serves 4
In the countryside of Central Java, not far
from the dramatic marvel of
2 lime leaves the ninth-century temple of Borobudur,
is the most surprising restaurant.
meal at home.
1 lemongrass stick, trimmed and bruised Jejamuran has separate channels for entrance
2 cm (¾ inch) galangal, skin and exit with an airport-
style check-in service. Inside, great halls
scrubbed, bruised of people are served nothing
but mushrooms. Dishes from across Indonesia,
1 tablespoon oil from rendang to sate,
500 g (1 lb 2 oz) oyster mushrooms are rendered beautifully in fungi. Our highlight
was the richly spiced
3 tablespoons thick coconut milk tongseng curry, which is more usually made
with goat meat.
1½ teaspoons dark palm sugar
(gula jawa), shaved Start by making the bumbu spice paste. For
2 teaspoons kecap manis this small quantity I find this
easiest to do with a pestle and mortar. Start
1½ large red chillies, seeded and sliced with the coriander seeds and
1 ripe tomato, cut in wedges peppercorns, then add all the other ingredients
and grind to a paste.
Bumbu spice paste
Put the bumbu in a large frying pan with the
½ teaspoon coriander seeds lime leaves, lemongrass and
4 peppercorns galangal. Drizzle in the oil and stir-fry until
fragrant. Loosen the paste with
1 small red Asian shallot, roughly chopped a ladleful of water.
2 garlic cloves, roughly chopped
1 candlenut or 2 blanched almonds Add the mushrooms and turn to coat in the
1 cm (½ inch) ginger, peeled spices. Add the coconut milk,
palm sugar and a good pinch of salt. Cook
ABOUT THE AUTHOR: 1 cm (½ inch) turmeric, peeled, or for 5–10 minutes. The mushrooms
will release liquid as they fry. Towards the end
¼ teaspoon ground turmeric of cooking, stir through the
kecap manis, sliced chillies and tomato. Taste
for seasoning.
Eleanor Ford is a food writer and co-author of
Menu ideas
240 pages Serve with Spice rice (page 163), Pork braised
in kecap manis (page 61),
Jakarta beansprouts (page 147) and a chilli
sambal.
hardback Samarkand: Recipes and Stories from Central
260 x 205 mm (10¼ x 8 in) Asia and the Caucasus, winner of the Guild of
61,000 words Food Writers ‘Food and Travel’ award 2017,
978-1-91163-204-7 a Food 52 Piglet award 2017 finalist, Amazon
£25.00 category bestseller, and named as one of the
May 2019 (May 2019 AU) Guardian food books of the year. Eleanor has
given talks for companies, food festivals and on
radio. She has cooked for journalists and written
travel pieces in Olive magazine and the Rich & creamy
73
Independent. eleanorfordfood.com FireIslands_Text_SI.indd 72-73
FireIslands_Text_SI.indd 20-21 17/12/18 11:05 am
17/12/18 5:24 pm
14 A P R I L 2 019 – D E C E M B E R 2 019 At the table 15
TAPAS
ANTIPASTI
Dining at Dusk
MEZZE
CEVICHE Stevan Paul
AND
APERITIFS
FROM
AROUND
DINING AT DUSK When the day relaxes into evening, we
THE
WORLD experience a magical moment: the workday
finally done, it is time for drinks and little
DI N I N G AT DU S K
delicacies! Dining at Dusk follows the sunset
once around the globe – from Samoa, where the
sun sets first, via Australia, Japan, India, Europe,
Morocco and Brazil to the USA and Mexico –
TAPAS, ANTIPASTI, MEZZE, CEVICHE AND experiencing the blue hour with Italian cicchetti,
ST E VAN
PA U L APERITIFS FROM AROUND THE WORLD Spanish tapas, Greek mezes, and with tacos,
tortillas and ceviche.
ST E VA N PA U L Bar food is often deeply entwined in culinary
and cultural tradition and many of the new food
trends that are now taking the world by storm
started at modest serving counters. The result
is a nice little treat, served up with lots of music:
simple, elegant and laid back. This is the
cookbook for when you feel like getting away,
filled with colourful stories, with great ideas for
friends and guests, parties and get-togethers.
ABOUT THE AUTHOR:
240 pages Stevan Paul has been living in Hamburg for
hardback more than twenty years. Having trained as a chef,
257 x 190 mm (10 x 7½ in) Paul now works as freelance journalist, writing
35,000 words culinary pieces, columns and travel reports for
978-1-91163-217-7 magazines, trade journals and newspapers. He
£20.00 is the author of numerous bestselling cookbooks
May 2019 (April 2019 AU) and his blog, nutriculinary.com, is one of the most
popular German-language culinary blogs. Paul
is a member of the Food Editors Club and Slow
Food Germany.
16 A P R I L 2 019 – D E C E M B E R 2 019 At the table 17
spine 23mm
Gloriously Gluten Free
Gloriously
Gloriously Gluten Free
e
Frédérique Jules
s
,
GlutenFree
he
t
A beautiful book of simple pastries, generous
and extremely indulgent, all made without gluten.
S W E E T T R E A T S,
C A K E S, T A R T S A N D D E S S E R T S For everyone with a sweet tooth who is intolerant
to gluten or simply anxious to eat less of it, here
SWEET
TREATS are 80 recipes for deliciously gluten-free cakes
CAKES
TARTS
AND
and pastries. From classics, such as chocolate
DESSERTS
brownies, tarte tatin, madeleines and marbled
FREDERIQUE JULES
cake; to the timeless, such as cheesecake, lemon
Jules
n
tart, paris-brest and carrot cake; through to
is a
ry that
als and
y, 100%
completely original recipes, such as the ultimate
re now
nts in
Madison FREDERIQUE JULES gluten-free wedding cake, passionfruit raspberry
Christmas log and coconut pineapple cake.
There is something for every occasion, from
breakfast, mid-morning pick-me-up, indulgent
lunchtime cupcake and elegant dinner dessert.
ABOUT THE AUTHOR:
196 pages Frédérique Jules heads up Noglu, a restaurant
hardback and grocery store in Paris, which has just opened
259 x 195 mm (10¼ x 7¾ in) on Madison Avenue, New York. Frédérique chose
28,000 words to go gluten-free for health reasons and works
978-1-91163-201-6 together with the Noglu team to develop recipes
£16.99 for their clientele, who seek food guaranteed
June 2019 (June 2019 AU) to be gluten-free and delicious.18 A P R I L 2 019 – D E C E M B E R 2 019 At the table 19
Three Veg and Meat
Olivia Andrews
Flip the balance on your plate and make veg
the hero! You know you should be eating
more healthy vegies, but sometimes you prefer
burgers, nachos and chicken schnitzel to salad.
So how do you get the dietary balance right
without sacrificing flavour? Olivia Andrews has
taken all your favourite dishes and magically
flipped the balance to more veg and less meat.
Try her Butter-nut chicken, Quick ‘roast’ pork
dinner, Amen for my ramen, New sausage rolls
and Better chocolate brownies and you won’t
ever want to flip back. Including a 4-week meal
plan, ideas for keeping vegetarians and meat-
eaters happy and recipes to feed the fussiest
of families, Three Veg and Meat is the failsafe
family-friendly meal plan for the new flexitarian.
ABOUT THE AUTHOR:
240 pages Olivia Andrews is the culinary director for meal-
paperback kit delivery service Marley Spoon in Australia and
255 x 200 mm (10 x 8 in) is an ambassador for Nutrition Australia’s Tryfor5
54,000 words campaign. She is the author of the internationally
978-1-91163-202-3 bestselling books Whole Food Slow Cooked and
£17.99 Healthy Thermo Cooking for Busy Families.
June 2019 (May 2019 AU)20 A P R I L 2 019 – D E C E M B E R 2 019 At the table 21
Lisa Nieschlag Lars Wentrup Taste the Wild
Lisa Nieschlag and Lars Wentrup
Breathtakingly beautiful photographs of
Canadian forests provide the backdrop for
recipes inspired by Canada’s incredible
landscapes. Whether it’s fluffy blueberry
pancakes, tender salmon fillet on a cedarwood
board, hearty campfire stew with craft beer
or the unique national dish of Canada, poutine,
these ingredients and recipes evoke forests,
cascading waterfalls, bounty and simplicity,
RECIPES AND STORIES FROM CANADA campfires and wilderness. Who doesn’t dream
of setting off into the wild, leaving everyday life
behind, to explore new places, taking nothing but
a rucksack and really experiencing nature with
an adventure in the wilderness... and a delicious
campfire supper to round off a perfect day?
ABOUT THE AUTHORS:
192 pages Together, Lisa Nieschlag and Lars Wentrup are
hardback the design agency Nieschlag + Wentrup. Both
252 x 190 mm (10 x 7½ in) are designers with heart and soul, working in
30,000 words Munster, Germany. Lisa also runs the prize-
978-1-91163-232-0 winning food blog lizandjules.com with Julia
£18.99 Cawley. Nieschlag + Wentrup is the team behind
September 2019 (September 2019 AU) New York: Capital of Food, New York Christmas
Baking and the bestselling New York Christmas,
all published by Murdoch Books. With Taste the
Wild, they leave the city behind for an adventure
in the wilderness.22 A P R I L 2 019 – D E C E M B E R 2 019 At the table 23
Christine Rudolph & Susie Theodorou
Copenhagen Cult Recipes
Copenhagen Christine Rudolph and
C U LT R EC I PES
Susie Theodorou
Let Copenhagen Cult Recipes take you on a
journey to the heart of Copenhagen’s culinary
traditions, to find out why the Danes embrace
their food heritage so passionately and why their
lifestyle continues to be adopted enthusiastically
around the world.
Photography
Christine Rudolph
This cuisine is about traditional foods and locally
grown ingredients; it’s about keeping things
simple and tasty, using fresh herbs and greens
that are grown on rooftops and in window boxes,
and small vegetable patches. It is this love of
food and eating that amplifies ‘hygge’, the cosy
atmosphere for which the Danes are famed:
shared tables, outside eating, simple local
produce, eaten in company. Iconic location shots
and food photography showcase traditional
dishes with a modern twist, together with recipes
from some of the most contemporary restaurants
Copenhagen has to offer.
ABOUT THE AUTHORS:
224 pages Christine Rudolph is an international designer
hardback born and raised in Copenhagen. She lived in
256 x 190 mm (10 x 7½ in) Melbourne and NYC before returning to
40,000 words Copenhagen where she collaborated with the
978-1-91163-231-3 greatest Danish designers – Noma, Fritz Hansen,
£20.00 Georg Jenson – and played a significant role
October 2019 (September 2019 AU) in the emergence of the Hygge movement.
Susie Theodorou was born and raised in London.
She is author of numerous cookbooks, a culinary
stylist in both Britain and the USA and has
collaborated often with Christine Rudolph.24 A P R I L 2 019 – D E C E M B E R 2 019 At the table 25
Fairytale Baking
Christin Geweke
Christin Geweke
Christin Geweke
Once upon a time, many moons ago, there was
Fairytale
a little girl who discovered her love for baking…
Thus begins author Christin Geweke’s culinary
journey through magical bakes that make you
baking dream of fairytale forests and are guaranteed to
be liked by the fussiest of cake eaters, just like
the princess of the Princess and the Pea fame.
REC IPE S & STO RIE S
Here are recipes and exquisite photographs of
forest berry ice cream cake, mini gingerbread
kuglofs, marzipan chocolate rolls and dreamy
peach rose cups.
Like fairytales and stories, old family recipes
are also handed down from one generation to
8/01/2019 5:52 PM
the next. And delicious baking can delight the
senses and bring back memories, just like a
good story, for old and young alike. Lose yourself
in fairytales and while away the time until your
first morsels are ready to take out of the oven
and devour.
ABOUT THE AUTHOR:
208 pages Christin Geweke is a freelance cookbook
hardback editor, writer and passionate baker who is quite
265 x 200 mm (10½ x 8 in) happy to spend any free time she has in the
30,000 words kitchen, trying out new recipes. She lives in the
978-1-91163-226-9 countryside near Celle, in Germany, with her
£20.00 husband, daughter, son and cat.
October 2019 (September 2019 AU)26 A P R I L 2 019 – D E C E M B E R 2 019 At the table 27
Venetian Republic
Nino Zoccali
The food of the Venetian Republic is steeped
in stories from the days when Venice and its
surrounds controlled the silk, saffron and spice
trading routes from East to West. But how did
such a small place enjoy unrivalled opulence for
so long and also play a defining role in shaping
the culture and cuisine of its Mediterranean
neighbours and the rest of the world?
To tell this story, respected writer and
restaurateur Nino Zoccali focuses on the four
key regions that geographically encapsulate the
Venetian Republic, each of which has its own
distinct cuisine: Venice and its lagoon islands;
the Veneto, of which Venice is the capital; the
Croatian coast and the Greek Islands formerly
under Venetian rule. The 80 dishes he has
selected all have strong traditional Venetian
roots or influence, celebrating ingredients and
techniques that show how, to this day, food
in this magnificent region continues to be
influenced by neighbouring cultures.
ABOUT THE AUTHOR:
256 pages Nino Zoccali’s obsession with the floating city
hardback began when, at 21, he visited Venice for the first
260 x 205 mm (10¼ x 8 in) time. A skilled Italian chef whose restaurants
55,000 words are amongst the most authentic Italian diners
978-1-91163-208-5 in Sydney, Nino is also an olive oil expert. He is
£20.00 a founding member of the Council of Italian
October 2019 (October 2019 AU) Restaurants in Australia and executive chef
and proprietor of The Restaurant Pendolino and
La Rosa The Strand. His new restaurant, Venetian
Republic, opens in 2019. Nino is the author of
Murdoch Books’ Pasta Artigiana.28 A P R I L 2 019 – D E C E M B E R 2 019 At the table 29
Bake Australia Great
Katherine Sabbath
Not everyone is lucky enough to live in the nation
of vast coral reefs, adorable wildlife and year-
round sunshine. But wherever you are, you can
always Bake Australia Great.
Cult cake queen Katherine Sabbath has every
occasion covered in her collection of cutting-
edge designs. Think biscuits shaped as flip-flops,
flamin’ galah cupcakes and the cutest koala cake
for beginners. Then move on to the Glamington
cake, Byron Bay Kombi cake or Iced Vovo trifle.
Lash out on some truly advanced Australian fare
with a Great Barrier Reef cake or Priscilla Queen
of the Dessert, and your mob, whether young
or old, will sing your praises.
From the kitsch and witty to the stylish and
sophisticated, this is a deliciously madcap
collectible cookbook for anyone with a soft
spot for the land Down Under.
ABOUT THE AUTHOR:
224 pages Katherine Sabbath is one of the coolest creatives
hardback on Instagram, with half a million followers who
250 x 195 mm (9¾ x 7¾ in) are fanatical about her baking designs and
40,000 words unique sense of style. Kat’s designs have been
978-1-91163-224-5 much imitated the world over – one fan even
£20.00 tattooed one of her cake designs onto their arm.
November 2019 (October 2019 AU)30 A P R I L 2 019 – D E C E M B E R 2 019 At the table 31
The Healthy Slow Cooker
Healthy
THE
Ross Dobson
THE
SLOW COOKER
Healthy SLOW COOKER
Everyone’s favourite set-and-forget device gets
a healthy makeover with over 100 recipes you’ll
• Smart carbs • Vegetarian and vegan choices
Prep,
set and
forget want to cook again and again.
y makeover
Acclaimed food writer Ross Dobson has
compiled his very favourite family pleasers,
. Acclaimed
amily
s of
ry
packed with vegetables, using smart carbs and
Dinners,
pecials.
with lots of flexibility for when you need to cater
Ross Dobson
for those with dietary restrictions. Chapters
include Sunday Suppers, Weekday Dinners,
Set and Forget, Soups, Curry Night and
Ross Dobson
FOOD
Relaxed Weekend.
ABOUT THE AUTHOR:
208 pages Ross Dobson is the bestselling author of
paperback numerous cookbooks including King of the Grill,
255 x 200 mm (10 x 8 in) Fired Up and Fired Up Vegetarian. He is a recipe
31,000 words developer, prep chef and caterer with the special
978-1-91163-220-7 skill of being able to translate flavour-packed
£16.99 recipes for the ease and pleasure of the
November 2019 (June 2019 AU) everyday home cook.32 A P R I L 2 019 – D E C E M B E R 2 019 At the table 33
New York
Christmas Baking
Lisa Nieschlag and Lars Wentrup
From the bestselling team behind New York
Christmas, comes the perfect itinerary for your
next trip to New York, exploring everything
that New York’s hip cafes have to offer. Let the
magical spirit of snowy New York in winter enter
your kitchen through recipes for cookies, cakes
and the perfect Christmas breakfast.
There are recipes for sweet Christmas cookies,
cheesecake cookies, whoopie pies and
snickerdoodles; and for cakes to celebrate the
holiday season, such as eggnog cheesecake,
decadent fruit cake with chocolate, and candy
cane bread. And even recipes for a lazy and
indulgent breakfast of buttermilk puffs, challah
buns or apple cider doughnuts. Deliciously sweet
New York Christmas baking in a giftable package.
ABOUT THE AUTHORS:
128 pages Nieschlag + Wentrup is a design agency based in
hardback Munster, Germany. The people behind the name
241 x 182 mm (9½ x 7 in) are Lisa Nieschlag and Lars Wentrup, both of
25,000 words them designers with heart and soul who have
978-1-76063-468-1 achieved great success with their own agency.
£16.99 Lisa also runs the prize-winning food blog
November 2019 (November 2019 AU) lizandjules.com with Julia Cawley.34 35
Healthy body,
healthy mind36 A P R I L 2 019 – D E C E M B E R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 37
Life in Flow
Kate Kendall
Slow down. Spark joy. Make connections and find
that elusive balance.
Written with a whole heart and inspired by lived
experience, Life in Flow is a practical and
contemporary guide to living your yoga off the
mat through simple moving meditations and
breathwork. For a new generation of men and
women into mindfulness and holistic health, or
for those just switching on to it for the first time,
Life in Flow is intended for the yoga-curious but
also those craving real-world tools to ‘live your
yoga’ all the time and in everyday life.
Includes four sections with practical instructions
for slowing down, sparking joy, creating more
conscious and meaningful connections, and
remembering that when we live in service to
others, life feels not only more rewarding, but
more fulfilling and whole.
This is what life in flow is all about.
ABOUT THE AUTHOR:
240 pages The co-founder of popular gym and yoga studio
paperback with flaps Flow Athletic and host of the podcast The Space
232 x 190 mm (9¼ x 7½ inches) Between, Kate Kendall is one of Australia’s most
45,000 words well-respected yoga teachers. On the fast track
978-1-91163-215-3 to success when she crashed and burned both
£16.99 physically and mentally, Kate managed to turn
April 2019 (March 2019 AU) her life around through yoga and meditation.
Kate shares her advice and experiences here
about the vast benefits of ‘living in flow’.38 A P R I L 2 019 – D E C E M B E R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 39
What the Fat?
Professor Grant Schofield,
Dr Caryn Zinn and Craig Rodger
Fat’s in, sugar’s out! The low-carb, healthy fat
(LCHF) lifestyle is a revolution that’s turning the
food pyramid on its head.
It’s time to flip the pyramid and break free of the
fat phobia. This book is more than just a diet plan
or a cookbook – it’s a new way of eating that will
change your life. For good. What The Fat? is split
into three parts:
The Lifestyle: Dietician and sports nutritionist
Dr Caryn Zinn outlines a new way to think about
food. A low-carb, healthy fat focus that will
revolutionise the way people think about diet,
exercise and weight-loss.
The Food: 80 original low-carb, healthy fat recipes
created by Michelin-trained chef Craig Rodger.
The Science: Professor Grant Schofield examines
the truth about fat: why do we get fat; what is
good fat; why low-carb diets work using real-life
stories as a simple guide to the previously
ignored, misunderstood – and sometimes even
suppressed – science behind LCHF.
ABOUT THE AUTHORS:
262 pages Grant Schofield is Professor of Public Health and
paperback Director of the Human Potential Centre at AUT
234 x 174 mm (9¼ x 6¾ in) Millennium, a charitable trust established to help
55,000 words New Zealanders live longer and healthier lives
978-1-91163-241-2 and to enjoy and excel in sport. His interests
£16.99 range from understanding and improving lifestyle
July 2019 (July 2019 AU) behaviours to wellbeing epidemiology and human
performance. His co-authors are Dr Caryn Zinn,
a wholefood dietician and Craig Rodger,
a Michelin-trained chef.40 A P R I L 2 019 – D E C E M B E R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 41
What the Fat? Cookbook
Professor Grant Schofield,
Dr Caryn Zinn and Craig Rodger
The team behind the bestselling What the Fat? –
on how to live the ultimate low-carb, healthy fat
(LCHF) lifestyle – have also created a much-
anticipated family recipe book. Designed to make
following an LCHF lifestyle simple, enjoyable and
nourishing, What the Fat? Cookbook brings
together the authors’ go-to, easy, delicious,
nutritious, keto-friendly LCHF recipes that are
good for all the family.
Embracing unique cultural flavours from across
the globe and tried-and-trusted household
staples, this comprehensive collection of more
than 130 gluten-free recipes has all your LCHF
meals covered.
Broken into breakfasts, lunches, dinners, snacks,
sweets and drinks – and even children’s party
treats – each recipe includes per-serve
nutritional information for carbs, protein, fat
and energy as well as dietary guidelines for
dairy-free and vegetarian options.
ABOUT THE AUTHORS:
300 pages Grant Schofield is Professor of Public Health and
flexibound Director of the Human Potential Centre at AUT
270 x 200 mm (10½ x 8 in) Millennium, a charitable trust established to help
65,000 words New Zealanders live longer and healthier lives
978-1-91163-242-9 and to enjoy and excel in sport. His interests
£18.99 range from understanding and improving lifestyle
August 2019 (August 2019 AU) behaviours to wellbeing epidemiology and human
performance. His co-authors are Dr Caryn Zinn,
a wholefood dietician and Craig Rodger,
a Michelin-trained chef.42 A P R IL 2 019 – DE C EMBE R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 43
The Portal
Tom Cronin & Jacqui Fifer
A tidal wave of cataclysmic change is about to
sweep the planet, leaving a trail of wreckage
unlike anything we have seen before. No, this is
not sci-fi – this is real life. Humankind is staring
into an abyss, yet within us all we have the
capability to bring ourselves (and our species)
back from the brink.
In an exploration of how humans transform in
times of crisis, The Portal follows six personal
stories of passage through a cataclysmic event,
before finding stillness through meditation, to
then heal and evolve.
Supported by global insights from three futurists
and philosophers – Daniel Schmachtenberger,
Julia Mossbridge and Mikey Siegel – The Portal
takes you on a journey to explore the shifts that
meditation has on the lives of those it touches.
A vibrant tapestry of technology, love, the future,
existentialism, human potential, brain hacking
and inner peace, The Portal will rekindle your
hope in humanity and excite you about the future.
Is an enlightened planet possible? Enter the
portal to find out.
ABOUT THE AUTHORS:
300 pages Tom Cronin is the creator of The Stillness Project,
trade paperback a global movement to inspire 1 billion people
234 x 153 mm (9¼ x 6 in) to meditate daily. A former broker, Tom had
75,000 words a stress-induced breakdown. After finding
978-1-91163-205-4 the ancient practice of meditation, he healed
£14.99 his life and has become one of the world’s most
September 2019 (August 2019 AU) prominent speakers and teachers in this space.
Jacqui Fifer is a filmmaker commited to authentic
storytelling, producing Concealed, The Osiris
Child and Better Watch Out. Here she turns her
hand towards a subject that is close to her heart.44 A P R I L 2 019 – D E C E M B E R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 45
The Fit Foodie
Meal Prep Meal Prep Plan
Plan Sally O’Neil
A healthy body is made in the kitchen. And that
means cooking at home, or smarter yet, meal
prepping to save time, spend less, live more.
The Fit Foodie Meal Prep Plan is a three-step
practical guide that means you’ll have a fridge
filled with healthy ready-to-eat options to take
the stress out of your busy days.
S AV E
TIME
+
REDUCE
WA S T E
+
COOK
LESS
=
LIVE
MORE
Step 1 is basic prep mastery – think quick-baked
“Ideroris excerch ilibeat. Nusam, corruntem dellatem qui ra sunt”
salmon, herby roast chicken, spiralised veg and
– Lola Berry
basic repertoire dressings.
Step 2 shows you how to pack your freezer and
pantry with batch-cooked healthy staples such
as fruit crumble, a simple curry base, sweet
potato muffins.
Step 3 is where it all comes together. Assemble
utterly delicious and completely healthy meals,
such as chia pudding with berries and salted
cinnamon granola; boiled eggs with paleo bread,
chilli oil and watercress; or poached chicken
with fennel salad.
ABOUT THE AUTHOR:
224 pages Sally O’Neil, aka The Fit Foodie, moved to
paperback Sydney’s Bondi from the UK six years ago,
250 x 180 mm (9¾ x 7 in) overhauled her eating habits to follow this
40,000 words protocol and lost 14 kg in the process. She is now
978-1-91163-222-1 a recipe developer and freelance photographer
£16.99 who works with major food brands and is the
October 2019 (September 2019 AU) juggernaut behind The Fit Foodie, an online hub
for all things healthy, fit and delicious.46 A P R IL 2 019 – DE C EMBE R 2 019 H e a lt h y b o dy, h e a lt h y m i n d 47
The M Word Twinning It
Dr Ginni Mansberg Sam Rybka and Teagan Rybka
The time is ripe for a book that lifts the negative Follow your dreams, work hard and stay positive
connotations around the experience of peri- – that’s what being a Rybka Twin is all about!
menopause and menopause and Ginni Mansberg
In Twinning It, globally-popular acrobatic duo and
is perfectly placed to do just that. A practising
YouTube sensations Sam and Teagan Rybka
GP and mother of six who has just turned 50
share their life story to date, as well as lots of fun
herself, Ginni has written a solution-focused
tips and advice for balancing family and friends
handbook for understanding, embracing (and
with fitness goals, fashion, beauty and fun. Learn
even enjoying) this key stage in a woman’s life.
to navigate social media, feel confident in the
She outlines the medical science, explaining skin you’re in, and realise that the highs and lows
what happens at a cellular level in the body once are all just part of growing up.
key hormones begin to diminish; details the
Teaching dance by day and making YouTube
symptoms and experiences, from hot flushes and
videos by night for their 4 million-plus followers,
weight gain to increased anxiety and poor sleep;
Twinning It shares The Rybka Twins’ formula for
then explores the pros and cons of various
success as well as lots of stunning, never-before-
treatment options. These include Menopause
seen acro poses taken on stunning beaches and
Hormone Therapy (MHT) and Botox as well as
famous landmarks, taking their Aussie way of life
home remedies like the best foods to eat, the
and sunny attitude to the world.
most effective exercise regime and tips on how
to increase neuroplasticity (move over, Sudoku!).
All this she delivers with her customary good
humour, sharing personal anecdotes along with
evidence-based facts that will help women
make informed choices about their health
and wellbeing.
ABOUT THE AUTHOR: ABOUT THE AUTHOR:
288 pages A GP for more than 20 years, Ginni is a specialist 224 pages Teagan & Sam Rybka are passionate twin
paperback in the areas of parenting, women’s, children’s and paperback Youtubers from Perth, Australia who dance,
234 x 153 mm (9¼ x 6 in) general health. She is sought after as an authority 230 x 170 mm (9 x 6½ in) tumble, balance, contort, teach, travel and inspire
75,000 words on a range of medical and wellbeing topics and is 30,000 words fans all over the world. They love fashion, beauty
978-1-91163-238-2 refreshingly honest, knowledgeable, engaging 978-1-91163-240-5 and living life to the fullest, posting on their
£12.99 and approachable. Ginni is host of Foxtel’s £14.99 Youtube, Instagram and Facebook accounts and
October 2019 (September 2019 AU) Embarrassing Bodies Downunder, Channel 7’s December 2019 (December AU) including fun challenges for viewers in new
resident GP on Sunrise and The Morning Show videos which are uploaded every Thursday.
and one of Australia’s most trusted health
experts. Her upcoming show Medicine or Myth
launches on SBS in May 2019.48 49
Conversation
starters50 A P R IL 2 019 – DE C EMBE R 2 019 C ON V E R S ATION S TA R TE R S 51
I
“Relentlessly funny, self-effacing, and charming … it made me laugh;
it made me cry. I miss it already.” ANN PATCHETT
I Miss You When I Blink A Good Death
MISS
Mary Laura Philpott Margaret Rice
I
YOU
This memoir-in-essays, full of spot-on We live in a period of intense death denial.
n
WHEN
I MISS observations about home, work and creative life,
takes on the conflicting pressures of modern
But what if we were to smash that taboo and
ask the questions we want answered, such as
YOU
o
BLINK
e
womanhood with wit and heart. Mary Laura what happens to our bodies when we die? Can
Philpott offers up her own stories to show that we predict when someone will die? How do we
WHEN
n
identity crises don’t happen just once or only at work with the medical experts? How do we deal
MARY LAURA PHILPOTT
t
midlife; and reassures us that small, recurring with the non-medical issues that come up, such
I personal re-inventions are both normal and
necessary. Most of all, she shows that when
as wills, finances, even social media passwords?
Is morphine used to nudge death along or is this
s
n. BLINK you stop feeling satisfied with your life, you
don’t have to burn it all down and set off on
a myth? Where do questions about euthanasia fit
in with the personal, lived experience?
DISPATCHES FROM A
RY
RELATIVELY ORDINARY LIFE a transcontinental hike (unless you want to,
Margaret Rice lifts the lid on the taboos that
of course). You can call upon your many selves to
MARY LAURA PHILPOTT surround death and offers practical information
figure out who you are, who you’re not and where
and compassionate advice from multiple sources.
you belong. Who among us isn’t trying to do that?
9/01/2019 9:19 AM
This is the information that breaks down
‘Mary Laura Philpott is a writer, artist and creator boundaries, offers better choices of care to suit
of singular spark and delight. I adore her, and I individual needs and can help the dying and their
love her work. Thank God she has finally written carers feel less isolated – the information that
a memoir! By offering these delightful dispatches can help us face death better.
from her own life experience, she leaves us
thinking about ourselves – where we’ve been,
where we’re going, and who we really want to be.’
– Elizabeth Gilbert, author of Eat, Pray, Love
and Big Magic.
ABOUT THE AUTHOR: ABOUT THE AUTHOR:
288 pages Mary Laura Philpott’s writing has been featured 288 pages Margaret Rice is a journalist and lives in Sydney.
hardback in print or online by the Washington Post, New paperback She has written news and features for Australian
208 x 138 mm (8¼ x 5½ in) York Times, Los Angeles Times, McSweeney’s, 234 x 153 mm (9¼ x 6 in) Associated Press (AAP) and worked as medical
92,000 words Paris Review and other publications. She’s the 80,000 words writer for the Sydney Morning Herald and the
978-1-91163-228-3 founding editor of Musing, the online magazine 978-1-91163-214-6 Australian, and as a feature writer for Good
£14.99 of Parnassus Books, as well as an Emmy-winning £9.99 Weekend. Her blog good-grief.com.au is
April 2019 (April 2019 AU) co-host of the literary show A Word on Words on July 2019 (May 2019 AU) designed to help start the conversation
Nashville Public Television. She lives in Nashville about death.
with her family.52 C ON V E R S ATION S TA R TE R S 53
On Eating Meat
Matthew Evans
When 160,000 chickens slaughtered in one day is
a ‘medium-sized’ meat operation, the world has
gone truly mad. But is a non-meat diet really the
answer? Beef is killing the world, they say! What
Amplifying
about asparagus? Or golf?
From the feedlots and abattoirs to organic farms
and animal welfare agencies, former restaurant
life-enhancing critic, now farmer and restaurateur Matthew
Evans grapples with the thorny issues around
our production and consumption of meat. He is
ideas uniquely placed to show us what our culture
around meat looks like. Evans calls for greater
understanding, less radicalisation and ethical
omnivores to stand up for the welfare of animals
and farmers alike. On Eating Meat is a lightning
rod for the vegan, vegetarian and carnivore alike.
ABOUT THE AUTHOR:
280 pages Matthew Evans is a former chef and food critic,
paperback now a Tasmanian smallholder, restaurateur and
234 x 153 mm (9¼ x 6 in) food activist. He raises pigs, milks cows, tends a
70,000 words garden, runs a farm restaurant and teaches from
978-1-91163-221-4 Fat Pig Farm. Matthew is the star of long-running
£14.99 show Gourmet Farmer on SBS TV as well as food
September 2019 (July 2019 AU) documentaries. He has written twelve books,
including the authoritative and internationally
bestselling Real Food Companion, The Gourmet
Farmer Deli Book and autobiography Never Order
Chicken on a Monday followed by The Dirty Chef.54 A P R I L 2 019 – D E C E M B E R 2 019 C ON V E R S ATION S TA R TE R S 55
Happiness in a Backpack The Power Age
Evie Farrell Kelly Doust
When her daughter Emmie was 6 years old, What if experience always trumped youth? Or if
Evie Farrell left her corporate PR career, sold or there was more appreciation for the style and
donated most of her possessions, rented out her confidence that comes with age?
house and, with Emmie, headed off on an epic
Embrace your inner greatness, no matter what
two-and-a-half-year backpacking adventure that
your vintage, and feel fabulous from the inside
would change their lives forever. Evie farewelled
out by taking inspiration from the superstars and
a nasty break-up, a demanding job, a crippling
regular Jo(sephin)es who’ve nailed it.
mortgage and snatched hours with her daughter
for a life lived outside the lines, spending every The Power Age is a celebration of growing older,
day experiencing the world with Emmie. from your 40s, 50s and beyond, for women not
willing to sit back and become invisible. Revel in
They camped on the Great Wall of China, hung in
your personal style, maximise your health and
train doorways in Sri Lanka, swam with mantas
wellbeing, love what you do and find your
in Indonesia, donated much-needed blood in
favourite ways to connect and give back.
Cambodia, prayed in Buddhist temples in Taiwan
and were chased by monkeys everywhere. Featuring dozens of interviews and words of
wisdom from many women working their power
In their journey towards self-acceptance and
age, including former New Zealand PM Helen
happiness, stepping sideways from the path of
Clark, designer Leona Edmiston and food legend
expectation they learnt more about each other
Maggie Beer, as well as exquisite original
and the world than they ever expected.
illustrations of the most iconic of older icons.
Happiness in a Backpack is the inspirational true
The Power Age is your blueprint to maturing like
story that will have you thinking about what could
a pro.
happen if you followed your heart for the life you
truly want.
ABOUT THE AUTHOR: ABOUT THE AUTHOR:
280 pages Evie Farrell is the queen of the seachange: 240 pages Kelly Doust is the author of the fashion memoir
paperback a regular mum who escaped conventional hardback A Life in Frocks, vintage fashion bible Minxy
234 x 153 mm (9¼ x 6 in) suburban life to chase a life of love and adventure 240 x 175 mm (9½ x 7 in) Vintage: how to customise & wear vintage
50,000 words travelling the world with her daughter. She runs 40,000 words clothing, The Crafty Minx series of craft books
978-1-91163-229-0 the wildly popular blog and Instagram account 978-1-91163-233-7 and two novels, Precious Things and Dressing
£14.99 MumPackTravel. £18.99 the Dearloves. Her articles have appeared in
September 2019 (August 2019 AU) November 2019 (October 2019 AU) Vogue, Australian Women’s Weekly and Sunday
Life magazine.56 57
New ways
of living58 A P R I L 2 019 – D E C E M B E R 2 019 N e w way s o f l i v i n g 59
Three Birds Renovations
Erin Cayless, Bonnie Hindmarsh
and Lana Taylor
Holy reno inspo!
250
FLIP TIPS FOR
RENOVATING
FOR PROFIT
When best friends and busy mums Erin, Bonnie
RENOVATION
SECRETS
HOW TO’S REVEALED
MISTAKES
TO AVOID
FROM
and Lana ditched their corporate careers to
AU ST R A L I A’S
DREAM HOME
LORUM IP SUM
MOST
fabulous start Three Birds Renovations, they were rookie
R E N O VAT O R S !
H O LY R E N O
INSPO! renovators with big ideas. Today, with many
incredible house transformations under their
toolbelts, they are a power trio turning
E R I N B O N N I E L A N A neighbourhood ugly ducklings into swans.
Cayliss Hindmarsh Taylor
If you lust over images of beautiful homes but
feel stuck when it comes to your own space,
these ‘birds’ have your back. The book is packed
with gorgeous details from their projects, made
internationally famous on Instagram and YouTube,
as well as friendly words of encouragement and
more than 400 reno tips to help you avoid budget
blow-outs, manage trades and timelines, and
style without stress. Whether you’re starting
small or going all-in with a whole-home reno, this
is destined to become one of the most useful
books you own.
ABOUT THE AUTHORS:
240 pages Five years ago Erin, Bonnie and Lana swapped
paperback the boardroom for the building site, pursuing
265 x 210 mm (10½ x 8¼ in) their love of renovating and design. Fast-forward
40,000 words to today and the trio have transformed nine
978-1-76063-440-7 houses (including 32 bedrooms, 18 bathrooms
£18.99 and 11 kitchens). Their energy and vision have
May 2019 (April 2019 AU) swept across Instagram and YouTube, turning the
‘birds’ into social media sensations – their videos
are watched in over 110 countries by aspiring
home renovators looking to them for inspiration.60 A P R I L 2 019 – D E C E M B E R 2 019 N e w way s o f l i v i n g 61
SASCHA LOOK
Vegan Style
GOOD
CA M I L L I
Sascha Camilli
LIVE
KINDLY Sleek and sophisticated, Vegan Style is an
VEGAN STYLE
inspiring lifestyle guide for the compassionate
crowd. Vegan living is hotter than ever – and this
is the book that takes the vegan trend beyond
VEGAN STYLE the kitchen and out into the world.
Your plant-based guide to
fashion + beauty + home + travel Featuring everything from animal-free beauty
advice (and what exactly ‘cruelty-free’ means) to
style advice from some of today’s most creative
and innovative vegan designers, Vegan Style is
a luxurious dose of lifestyle inspiration for the
conscious crowd. It is filled with beautiful
SASCHA CAMILLI
photography and illustrations, interviews with
vegan influencers and fashion tips from the new
10/1/19 12:27 pm
crop of cruelty-free bloggers, plus pointers on
everything from what to take on the road when
travelling as a vegan to how to look good and
live kindly.
ABOUT THE AUTHOR:
240 pages A passionate changemaker and vegan fashion
paperback entrepreneur, Sascha Camilli has a background
240 x 170 mm (9½ x 6¾ in) as an online editor and journalist with titles such
52,000 words as Cosmopolitan Sweden and Italy, and spent
978-1-91163-219-1 three years as press officer at animal rights
£14.99 organisation PETA. Born in Moscow and raised
July 2019 (July 2019 AU) in Stockholm, she has lived in Los Angeles,
Florence, Milan and London before her current
hometown of Brighton, UK. She is editor of Vilda
Magazine, a digital vegan fashion magazine.62 A P R I L 2 019 – D E C E M B E R 2 019 N e w way s o f l i v i n g 63
Individual
Jessica Bellef
We all deserve to live unapologetically in homes
that reflect who we are. We crave spaces that
make us feel secure and connected, nurtured and
enriched, and as much as we’d like it to do so, a
cookie-cutter approach to decorating our home
doesn’t cut it.
Witness individual journeys to 15 truly unique
homes that are authentic reflections of the
characters that inhabit them. Learn how to imbue
your space – whether it’s a rented apartment,
a suburban home or a cottage in the country –
with the essence of you. This book is a stunning
reminder that we don’t need to have a bulging
bank account or employ an award-winning
architect to create authentic spaces in which
we can thrive.
ABOUT THE AUTHOR:
224 pages Jessica Bellef is the Head of Styling at Temple &
hardback Webster, Australia’s largest online home retail
265 x 200 mm (10½ x 8 in) store. She has taught creative direction, as well
25,000 words as styling and visual merchandising for leading
978-1-91163-239-9 design schools, and presented at numerous
£25.00 consumer fairs. Her writing and photographic
November 2019 (October 2019 AU) styling has appeared in every major interiors
and fashion publication in Australia.You can also read
