“One of Australia’s most acclaimed restaurants, pier is renowned for the just-caught freshness of its seafood and the delicacy and restraint of its dishes. In the book Pier’s Executive chefs Greg Doyle, Grant King and Katrina Kanetani share 99 of their exquisite innovative recipes and the philosophy behind them.”

This book is one of the best seafood books i have read in the past couple of months with its sharp, clear and colourful pictures,  Greg Doyle and Grant King take the freshest seafood and turn it in a work of art while keeping in simple and letting the freshness of the ingredients speak for themselves, from the Thai-influenced sashimi of kingfish to Blow-torched prawns. This book has a wide variety of interesting canapes, mains and desserts to keep the seafood lovers busy for months with great tasting recipes that with practice well have your food looking like it has come out of a three star Michelin kitchen.

Wickedfood Cooking School

Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za