Newsletter: Celebrating Neil Perry, Father’s Day and the arrival of strawberry season 🍓

Our favorite radish recipes

Discovering modern Australian Cuisine: Neil Perry talks to Roberta Muir

A cornerstone of modern Australian cooking, chef and cookbook author Neil Perry has been of culinary importance to the region for over four decades. This June he won the Icon award at The World’s 50 Best Restaurant Awards.

In celebration of two of Neil’s books joining the existing pair on ckbk, making that a very delicious quartet, Roberta Muir’s new profile of the great chef puts his work and his books in context. With her discussion of Neil’s restaurants, from the era defining Rockpool onwards, Roberta documents his experience in, and influence on, Australia’s food scene. She looks at where each of his books sits in his career, and which of his impressive pantheon of iconic dishes mark each period and venue.

An early pioneer of direct sourcing from fishermen and other suppliers, and blending Asian techniques and flavours into Australian dishes, Neil Perry’s food is very modern. Without doubt he forged the way for what are now widespread practices.

His dishes, old and new, reflect how we want to eat now.

He opened his iconic restaurant Rockpool, in Sydney’s The Rocks district, in 1989. This was the inspiration for his first cookbook, Rockpool. The book, like the restaurant, contains a collection of ultra-desirable dishes.

From Salad of Roast Duck, Sea Scallops, and Sichuan Pickled Cucumbers, to a zingy Passionfruit Tart.

In Simply Asian, Neil focuses on Asian cuisines, dominantly Chinese with a sprinkling of Thai, that have been such formative inspiration to him. Find his Spicy Sardine Salad, Stir-Fried Prawns with Scallops and Asparagus, and his take on the classic Wonton Soup with Noodles.

For more Antipodean culinary magic, explore our Australia Bookshelf.

Find all 98 recipes from Rockpool

Pictured above: Spanish-Style Chicken Casserole from The Food I Love by Neil Perry

Father's Day Food

Here’s to the dads – all the men, related to us or not, who have taken us by the hand when needed and shown us a bit of paternal guidance. If you want to spoil the men in your life on June 16, the way to a man’s heart has always been through his stomach.

So, cook something satisfying to show you love him. Start his day off right with one of our Pastries for Papa – a slice of Walnut Roll with his coffee perhaps.

Keep him sweet with our Father’s Day Treats – make Dad’s Braaied Lamb Chops or Dad’s Prawn Curry for lunch, or some Whisky Fudge to spoil him.

And a cocktail is always classy. Explore our collection of Classic Cocktails for Father’s Day – here’s raising a Whiskey Sour to you pops!

It’s strawberry season

‘Strawberries are the most emotive of fruits, bright or deep red, conical or oval, they embody summers past and the possibility of summer, unfolding now, in one neat bite.’ Antonia Lloyd

TV producer and food writer Antonia Lloyd is passionate about strawberries, as evocatively described in her latest feature for ckbk.

With strawberry season underway, and Wimbledon – the spiritual home of the strawberry – imminent, now is the time to revel in the sheer juicy loveliness of our most popular berry.

Antonia takes us on a berry-laden tour through the fruit’s history, and into a cornucopia of ways to enjoy them. From the classic – Real Strawberry Shortcake – to the innovative – how about a Strawberry-Cucumber Ribbon Salad.

Read Antonia Lloyd’s Consuming Passion: Strawberries, or for more strawberry recipes take a look at Antonia’s top pick of strawberry recipes.

Congratulations Regula on your James Beard Book Award!

Dark Rye & Honey Cake, Regula Ysewijn’s superb book on festival baking from the Low Countries, has won the 2024 James Beard Book Award for Baking and Desserts. We could not be more pleased for Regula.

This book is a fascinating and utterly tempting survey of baking from her home country. Why not celebrate with a stack of Regula’s Waffles – well done Regula for your much deserved win!

Ingredient focus: radishes

The radish means different things within different global cuisines, but all of the many varieties are cruciferous plants related to the turnip and horseradish. At this time of year in England or France you would picture a small crisp pearly white globe, dipped in pink. In France you would serve them with cold butter and perhaps some flakes of sea salt.

The mild peppery flavor is ideal eaten raw, whole or sliced into salads, and they are a delicate addition to seasonal cooked dishes – try this Spring Vegetable Stew. Try a Shaved Beetroot, Radish and Grapefruit Salad, or these Addictive Pickled Carrots & Radishes with Indian Spices.

For these radish recipes and more, look at our 12 Ways with Radishes collection.