Chef Tony Bilson was at the heart of high-end cuisine in Australia for several decades, with protegés including Neil Perry and Tetsuya Wakuda. We are pleased to add to ckbk both of Bilson’s best-known cookbooks, Tony Bilson’s Recipe Book and Fine Family Cooking, each of which showcase the range and quality of his cooking, and describe how his work was inspired by the classic French chefs. In this profile, Australian food writer Roberta Muir looks at Bilson’s impact on the Australian culinary scene, and picks out a personal selection of recipes from across his illustrious career.
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