| Table by the River by Dietmar Sawyere |
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Moore to Food by Michael Moore
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Make it Moroccan by Hassan M'Souli |
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The Best Collection by Lyndey Milan |
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BBQ Collection by Peter Howard |
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Food you Love by Ajay Rochester |
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The Red Spice Road Cookbook by John McLeay |
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Essentially Thai by Helen Brierty and Annette Fear |
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The Chef Behind the Bar by Scott Thomas |
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Blake's Feast by Andrew Blake |
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Pizza From Naples by Ben Ricco |
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Cooking with Quinoa by Rena Patten
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Mezze by Rena Patten
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Jacket Sicilian Seafood by Marisa Raniolo Wilkins
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My Greek Kitchen by Mary Valle
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Jacket Bistro by David Bransgrove
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Gourmet Sandwiches by Suzanne Blythin
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Edible For The Irritable by Spencer Clements |
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Now Vegan! by Lynda Stoner
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Eating for Eye Health by Ita Buttrose & Vanessa Jones
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Eat Taste Nourish by Zoe Bingley-Pullin
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Dinner at Nelsons by Nelson Aspen
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Dinner with the Baker by Pino Locantro
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Dinner with the Butcher by Pip Evans & James Diggin |
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Wild Sourdough by Yoke Mardewi
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Essentially Japanese by Hideo Dekura
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How to catch fish & Cook it - Alistair McGlashan |
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Dinner with the Fishwife by Rachel McGlashan
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Harvest Vegetarian by Adam Death
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Country Cookbook |
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The Country Show Book
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Ristorante-Fellini by Tony Percuoco |
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Tapas by Marie McDonnald
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Mexicali Rose by Lori Horton
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DIY Around The Home by Tom Williams
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Home Maintenance by Luke Van Dyck
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A Whole Load of Front by Maria Venut |
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Breakout by David Tchappat
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Dirty Work by Glen McNamara
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New Holland's Make it Moroccan the Best in the World
Make it Moroccan (New Holland), the most popular Australian cookbook by Hassan M'Souli, has won the prestigious Best In The World Award in the category of 'African Cuisine' at the Gourmand World Cookbook Awards in Paris. The most prestigious awards for cooking titles globally, entries were submitted for consideration in this year's event from 136 countries.
The Owner of Manly's dining hotspot, Out Of Africa - nominated by the Catering Association as a finalist in Sydney's Best Restaurant Awards for the past 6 consecutive years - M'Souli is also the author of Moroccan Modern (New Holland).
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Hi Graeme - well my last book with your fab shots in it has been a huge success & I know it has a lot to do with the excellent shots you took of my barbeque foods - I wish you and that magic eye of yours all the success in the future and how you'll be shooting many more superb dishes in the future for we appreciative authors...thanks...
Peter Howard
www.peterhoward.com.au |
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"And the person responsible for making the food look great in print is photographer Graeme Gillies, who had help from Spirit House owner, Helen Brierty. Here Helen can be seen working as a photographer intern - which basically involves standing around all day holding the fill card.
All in all, this promises to be our best recipe book ever. The photographs look amazing and eating the left-overs from the shoot had us all raving over the flavours. The new book should be available by Mother's Day 2010."
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"Thank
you Graeme for bringing quinoa to life through your beautiful photos. I
never imagined that this tiny grain could be made
to look as good as it is good for you to eat. And you have done just that,
thank you once again."
Rena Patten.
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Hi Graeme -
I have received my copy of Mezze and wanted to let
you know that I am just so thrilled with it. Thank you so much for the
beautiful photos, they make the book.
Rena Patten.
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Graeme Gillies was the photographer for our latest book, “Dinner with the Butcher”.
From the moment we stepped into his studio, Graeme made us feel welcome and “at home”.
Professionally, Graeme’s work speaks for itself.
The crisp detail in the shots is evident right throughout our book. They really jump out and grab the reader.
Each shot was captured with Graeme’s state of the art photographic equipment and then carefully edited by Graeme’s expert eye for detail. The result for each photo was a work of art!
It was a pleasure to work with Graeme and we would gladly work with him anytime in the future.
James Diggins & Pip Evans
Authors
Dinner with the Butcher
Owners:
James & Pip’s Butchery
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From Acknowledgements Page.
To Graeme Gillies,
Thank you so much for capturing in pictures the essence of each of my sourdough breads and for capturing my joyous spirit in your photographs.
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