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We're making way for our latest cook book coming in late 2022!

Shop our $10 clearance cookbooks while stock lasts!


Theo & Co.: The Search For The Perfect Pizza

Theo & Co

Delicious recipes, notes on utensils and ingredients all accompany master pizza chef and Perth restaurant owner, Theo Kalogeracos' journey to find the perfect pizza.

This popular cookbook also features recipes for Theo’s well-known dessert pizzas, as well as many other innovative creations to stretch the culinary imagination.

Theo & Co. is more than just a cookbook – It tells the heart-warming tale of how a shy Greek boy was influenced by family, friends and mentors to become a pizza supremo.


Theo & Co. Take 2: The Search for the Perfect Pizza Continues

Theo & Co Take 2

After the phenomenal success of his first cookbook, Theo and Co: The Search for the Perfect Pizza, World Pizza Champion Theo Kalogeracos takes to the road to continue his search for the perfect pizza. With recipes as original as Theo himself, the pizzas in Theo & Co. Take 2 are melt-in-your-mouth delicious.


Degustation: A Master Chef's Life Through Menus


Alain Fabrègues is one of Australia’s premier French chefs and his first cookbook, Degustation showcases his passion for creating exquisite fine food. Much like a degustation menu, this stunning cookbook is presented in many parts – the chapters begin with an aspect of Alain’s life and recount events that shaped his amazing career.

Well-known for founding The Loose Box restaurant in Mundaring, Western Australia, Alain’s culinary skills have been developed and refined over 45 years, from his start as an apprentice in Bordeaux, France.

Seventy of Alain’s famous dishes have been expertly photographed by Craig Kinder and come accompanied by a number of drawings and paintings by Fabrègues himself, who believes the marriage between creative art and cuisine is integral to his success.


Wine and Food

Wine and Food

Kate Lamont’s stunning cookbook Wine and Food explores the fine art of wine and food matching. Drawing upon her experience as both a winemaker and chef, Kate takes readers through the basics of combining wines with gourmet but accessible meals.

In a completely fresh approach, chapters are arranged according to wine flavours and textures, each featuring complementary recipes loved by Kate and ‘Lamonts’ customers.

“Thankfully we have moved on from white wine/white meat and red wine/red meat as our guideline and are beginning to revel in the accessibility of fresh ingredients, the abundance of passionate information about how to cook simply and effectively everyday.” – Kate Lamont


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