Justin North is the rising talent behind Sydney restaurant Bécasse, and at the heart of his food is a love of great produce. In this sumptuous collection of recipes, photographs and travelogue, Justin visits a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, a fishing village on the east coast of Tasmania and many places in between.
He follows truffles, tuna, goat's cheese and wagyu beef around the country and meets the people and landscapes behind his favourite produce. Chapter by chapter, Justin creates mouth-watering recipes on each theme. His approach to food is classically European – try Confit of Smoked Ocean-Trout Belly with Cauliflower, Horseradish and Parsley Beignets, Pot au Feu of Squab with Foie Gras and Thyme Dumplings, or Terrine and Sorbet of Blood Orange.
These dishes are a labour of love, never compromising on quality or flavour. They are Slow Food in essence and refreshingly modern in presentation. Every step of the way, Justin's passion for the best produce and flavours shines through. 'Bécasse' is set to change your approach to food.
