Modern Australian Baking (Christopher Thé, Hardie Grant)

Christopher Thé’s Modern Australian Baking is visually arresting, thoughtfully structured and creatively ambitious. Best known as the founder of Black Star Pastry and creator of the viral Strawberry Watermelon Cake, Thé brings his signature flair for flavour and presentation to every page. The book begins with the expected foundational sections – guides to native Australian ingredients, essential tools, doughs, pastries and breads – before shifting into a seasonal format that reflects a deep respect for Australia’s climate, produce and sense of place. Familiar Australian classics are elevated through bold and unexpected flavour combinations. Anzac biscuits are scented with cinnamon myrtle for a ‘subtle aroma of the Australian bush’, while banana bread is reimagined with miso, macadamia and seaweed. A sculptural rhubarb and pear dehydrated tart calls to mind the intricate works of American glass artist Dale Chihuly. The savoury offerings are just as inventive, including kangaroo shepherd’s pies with bush tomato relish and saltbush-seeded sourdough crackers topped with ooray plum-cured salmon gravlax. This is a cookbook that inspires awe and redefines what Australian baking can be. While many of the recipes will appeal to confident bakers, there’s plenty here for curious and determined home cooks. A helpful suppliers’ section ensures that even sourcing green ants for the green ant lamingtons is possible. More than a collection of recipes, Modern Australian Baking is a celebration of creative risk, native ingredients and refined presentation.

Books+Publishing reviewer: Jess Lomas is reviews editor for Books+Publishing. Books+Publishing is Australia’s number-one source of pre-publication book reviews.

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