DIGITAL VERSION ONLY (*the book is now out of print)

Somekind™ was founded during COVID19 as a way to support venues and designers by creating small crowdfunded cookbooks. We’re proud to be part of their first series

The book (90pages) captures the 8 local seasons that influence our kitchen. It shares behind-the-scenes stories of our first opening year (2019-2020), recipes, cartoons and photos

The seasonal recipes focus on preserves, including:

1. Purple corn masa flour

2. Lemon aspen kosho

3. Preserved yuzu

4. Naem duck sausage

5. Wattle blossom vinegar

6. Squid garum

7. Cucumber pickle

8. Bunya nut miso

9. Bottarga

10. Verjuice

The other dish recipes include:

1. Sugarloaf cabbage stuffed with spanner crab, finger lime and macadamia miso 

2. Black sapote sorbet with caramelised coconut and passion fruit 

3. Kelp-cured albacore with sour tomato and yellow pea koji 

DIGITAL ONLY. The book is black and white and the protected PDF file is printable