Moore To Food

Chef and television personality Michael Moore takes you into his restaurant and into his home to show you his unique and stunning culinary style.

All of the dishes in this book have been created to inspire you to cook and think about food. Each dish has a strong design focus, integrity of raw product and season, a range of textures and colours. They are dynamic and should firstly delight the eye and then excite the taste buds. Michael presents many recipes for different levels of expertise and helps the home cook prepare easier recipes, whilst challenging the more experienced cook with a more complex variation. Attention to detail is his trade mark and Michael leaves nothing to chance. All the ingredients are here for a great dinner party or meal - start with a weekend brunch, move through lunch and then finish with his original cocktails, canap?s and tapas. Mouth watering delicacies of seafood and lamb are the precursor to sumptuous desserts, petit fours and a cheese course brimming with flavour.

Michael Moore

From early and simple beginnings in the UK Michael started out in some of London's best restaurants, including the Caf? Royal and 45 Park Lane. His first job in Australia was in Kables, and from there he moved to head chef at Pruniers in Woollahara, Bonne Femme, Wildfire, Group Director of Food for Sofitel Hotels and Resorts Australasia and consulting Director of Food at the Sydney Opera House. Michael Moore has appeared on television for the last eight years throughout Australia.