Justin North is the talent behind the award winning Becasse Restaurant in Sydney.  At the heart of his food is his love of great produce.
 
His book is inspiring as you feel that you travel with him to the far reaches of Australia, spending time at farms and fisheries.

He also teaches you how to prepare some gorgeous salts for marinades and cooking, as well as many other stocks, butters, sauces and basics. 

There’s a great introduction to Murray River Gourmet Salt, and the various types of salt, their constituents and when and how to use them.

He visits a mushroom farm in an abandoned Railway Tunnel in the NSW Southern Highlands, meets with a Tasmanian truffle farmer, and a South Australian Cheese producer.

In WA, he visits a marron farm and talks about crustaceans with names like champagne and pearl.

There’s tuna and kingfish in SA and salmon and trout in Tasmania; there’s pork, lamb, wagyu beef, squab and blood oranges.

It’s not just the recipes and photographs that make this book, it’s the people he meets and their passion for doing what they love most.

Order online at cookbooks.com.au or you should find it at most good bookstores.