Review
Posted in: Books > Cookbooks
18 / 04 / 2008
Kitchen Two Forty One is written by Brisbane Club Executive Chef, culinary Olympian and dual culinary Olympic gold medallist, Rick Stephen. The uniquely titled, Kitchen Two Forty One was chosen by the entire kitchen brigade of the Brisbane Club as the address of the club is 241 Adelaide St, Brisbane.
The cookbook, Kitchen Two Forty One includes over 130 innovative recipes from the kitchens of the Brisbane Club and have featured on menus over the past twelve months. Many of the recipes featured, follow either a distinct Asian or European theme and are presented in a very simplistic and modern style. However I found that some recipes might be a little challenging to some, and as such and I felt the cookbook is aimed at more skilled home cooks or chefs.
Each and every one of the recipes are nicely photographed on the same page as it’s recipe which is always handy. The presentation of many dishes in Kitchen Two Forty One, illustrate the high standards of the cuisine at the Brisbane Club and show the creativity that chef Rick Stephen is renowned for. Well presented dishes that caught my eye include the Smoked Salmon Compression, Pork Belly with Valencia Orange Jam and the Chocolate and Walnut Tart. Some of the dishes I’ll be trying are the Prawn Prosciutto, the Blue Swimmer Crab Salad, the Snapper roasted with Hummus and the Passionfruit Tart.
Towards the end of the book there are two sections to help the home cook; one called “Basic Recipes” which offers recipes like stocks and dressings; and “Behind the Kitchen Door” which offers readers tips and techniques from the professional chefs of the club. I did however find it unusual that each recipe is designed for 8 people, opposed to the usual single or four serves per recipe. There’s no reason why you can’t cut the ingredients in half to get 4 serves or quarter them to get just 2 serves.
Kitchen Two Forty One is a great cookbook from one of the best culinary minds in Australia and is available from the Brisbane Club directly (07 3222 8700) or from the Executive Chef's store at 37 Tribune St, South Brisbane.
Full disclosure: I received a review copy of Kitchen Two Forty One from Rick Stephen.
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