Dimensions
211 x 260 x 16mm
THE BATHERS' PAVILION CAFE COOKBOOK contains over 70 recipes from the wonderful cafe that reflect its modern Mediterranean menu. There are recipes for dishes from breakfast to dinner, including homemade cereals and simple salads, as well as more complex evening meals, such as seafood risotto, ocean trout papillote and duck confit. Bathers' beautifully crafted desserts include delectable favourites such as chocolate delice and warm strawberry and rhubarb pies.
Chef, Serge Dansereau, is known for his unwavering commitment to quality and fresh produce. At Bathers' everything is made on the premises, including the signature bread and jam, with supplies sourced from the best growers around Australia.
Illustrated with photos from internationally renowned food photographer Petrina Tinslay, THE BATHERS' PAVILION CAFE COOKBOOK is also a visual delight that captures the true essence of this unique cafe.
