My COOKBOOK IS HERE!

It's available for preorder and is a special American version for my US audience.

My first cookbook is finally here and available to my devoted and beloved American audience! I am SO excited to finally be able to share this with you as it has been a long time in the making. Without getting too political, I aimed to make the American version of my first cookbook, Garlic, Olive Oil & Everything Mediterranean, available within the first 3 - 6 months of its release date in Australia. But 18 months later, here we are!

It has new and updated recipes from my Australian version and is something that I am so incredibly proud of. I have shared almost 100 recipes that are very special to me and shine light on the way that I love to cook. My mum taught me so much about food and cooking, showing me the magic that comes olive oil and garlic and how just these two ingredients can create something truly delicious.

Garlic and olive oil are at the heart of this book. Growing up with a Spanish and Italian mum, olive oil ran through our veins and garlic seeped through our pores. We would never spread butter onto our breakfast toast, we fried it in olive oil! This book shows you how food doesn’t need to be over-complicated for it to be nourishing, delicious or even exciting. My cooking is unfussy and calls to be imperfect.

The recipes in this book are an insight into how I run my home kitchen. It’s divided into the core elements that influence my cooking: garlic, olive oil, butter, bread, crumbs and eggs. They are familiar ingredients that I always keep in my kitchen and pantry.

If you were to pull open my freezer, you would find at least a dozen of the recipes in this book ticked away - individually wrapped pieces of crumbed chicken, Tupperware filled with homemade chicken stock or zip lock bags holding tomato and basil sauce that can be used for my crispy eggplant and ricotta pasta bake, chicken parmigiana or popcorn eggplant.

For this reason, I offer a lot of recipes that I like to make in large batches. If I am asking you to litter your kitchen floor with breadcrumbs, babysit a pasta sauce for 3 hours or get your hands oily slapping focaccia (although we all know how great olive oil is for moisturising our hands), I want to make it worth your while. Because there is no sweeter feeling than unwrapping something from the freezer on a weeknight and thanking your past self for making dinner.

All of the recipes in this book connect with one another. If you are making a large batch of garlic confit, I show you so many different ways you can use it. Or if you make my focaccia dough, turn the leftovers into homemade breadcrumbs that can be used in over 12 recipes in this book.

I hope this book inspires you all! I wouldn’t have been able to make it without all of your support and I am so grateful to each and every one of you!

I urge you to cover the pages in oily fingerprints and splatter them with garlicky tomato sauce. This book is for you, my fellow garlic and olive oil lovers.

NOW PLEASE GO AND PREORDER IT!! Any support during these early weeks helps so so much. Tell all your garlic and olive oil loving friends! xx