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Latest news - For those who love the book In The Kitchen (and why wouldn’t you) our publisher has just released a recipe journal based around it. It includes a number of recipes and images from the book as well as plenty of space to write and store your your own family favourite recipes. In The Kitchen Recipe Journal is now on release and sells for $29.95 (RRP).
We've been writing about the local food scene for 15 years now- we started with articles for Epicure in The Age and recipes for Australian Gourmet
Traveller magazine. Then we moved into writing cook books and food guides - an area of work we're both still heavily involved with today.
Our two annual releases include The Foodies' Diary and The Foodies' Guide to Melbourne.
Our most recent release In The Kitchen, (with a smart new cover) has been many years in the making. You'd expect that of a recipe collection drawn from the best of our work since we
began writing about food in 1993. We've gathered the recipes we loved the most over years of writing and
cooking - out absolute favourites from Fresh, Sizzle, Chilli Jam, Tucker For Tots, Food with Friends, Every Day Cooking, the many editions of The Foodies' Diary,
and of course, the original Campion and Curtis in the Kitchen from 2002.
Never in our wildest dreams did we imagine this book would end up quite so large, but with more than 1000 recipes, plus lots of good kitchen advice,
the personal stories behind the recipes and terrific food photography, that's what happened. It's over 800 pages long and weighs in at a whopping 2.4 kg!
The recipes we selected are those we feel represent modern Australian home cooking.
Simplicity, seasonality and freshness are the key to each and every one of them.
We've also listened to our readers in the selection process. Dishes such as spaghetti with breadcrumbs, tuna, parsley and lemon caused a wave of emails from adoring
fans; likewise, muffins that taste like doughnuts have an enthusiastic fan club.
Part of the enjoyment of food comes from sharing it with family and friends. Over the years we would have fed hundreds of hungry mouths, many willing participants in our own style of recipe development.
No test kitchen here, just real people with great appetites. Our children Mia and Luke are still a delight to feed. They are always ready for French toast sandwiches filled with chocolate or spaghetti with braised chicken meatballs in tomato sugo.
What's changed is that as they are now teenagers, they too are starting to cook. We couldn't ask for more.
Acknowledgements have to go to the many food stylists, editors, book designers, photographers, typesetters and publishers who have been involved in our many books over
the years. While there may be just two names on the cover of this book, there's a huge team of people who are required to make it come to fruition.
Our biggest thanks go to the entire team at Hardie Grant Books, who have worked tirelessly to make In The Kitchen the best it can be.
Thanks also to family and friends, many of whom have sampled our recipes in the development stage and gave us honest feedback.
All of our recipes are better for it. Thanks also to those who donated their favourite family recipes and allowed us to include them.
We are both excited about In The Kitchen and how it reflects our approach to good food and good cooking.
More importantly, we are glad to finally have all our favourite family recipes in one place so we can find them easily!
We hope you enjoy cooking from this book for family and friends for many years to come.
In The Kitchen by Allan Campion & Michele Curtis - in store now - published by Hardie Grant Books RRP $59.95. A chapter from In The Kitchen is also available for download on the Hardie Grant website.
In The Kitchen is dedicated to our children Mia and Luke. May they always eat well!
Read Leanne Tolra's review of In The Kitchen here.
(C) - Allan Campion & Michele Curtis