Chefs Teage Ezard and Chris Donnellan take a unique and bold approach to Southeast Asian regional cuisine at iconic Melbourne restaurant Gingerboy, and in this magnificently designed cookbook, you'll soak up the atmosphere of the celebrated diner on every page.
Delve inside where the dishes ooze with flavour and style. You won't find sexier, saucier, more sumptuous recipes anywhere.
Renowned for its stylish fit out and hip laneway location, Gingerboy serves creative hawker-style street food, based around plates for sharing.
The traditional and modern dishes with flavours from Thailand, Malaysia and China are perfect for the urban foodie. With its sizzling style, Gingerboy is a cookbook that will bring 21st century fusion into your kitchen.
Teage Ezardis recognised as one of the country's leading chefs and restaurateurs whose contemporary food is championed in his Melbourne establishments ezard (two hats), Gingerboy and Gingerboy Upstairs. The chef opened BLACK by ezard, at The Star in Sydney in September 2011 where his trademark Asian cuisine has been replaced by classically inspired food styles influenced by great American grills and contemporary Europe. Ezard previously published two award-winning books - ezard and lotus: Asian Flavours.
After honing his craft at ezard and London's Nobu, Chris Donnellan got the call to head up the kitchen at Gingerboy. In 2008 and 2009 he was named Young Chef of the Year by The Age Good Food Guide, establishing him as one of the leading young chefs in Australia.
Authors: Teage Ezard and Chris Donnellan