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  • COOKBOOK, LOURINHA

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COOKBOOK, LOURINHA

Code:
HAR9781761451201
Stock Level:
In Stock
RRP:
$50.00
Our Price
$50.00
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Description

Description

n Lourinhã: Iberian and Mediterranean dishes to share, Matt McConnell and Jo Gamvros share their love of Europe's bar dining culture through 90 incredible, vibrant recipes, from tapas to mezethes. They explore the amazing flavours of Italy, Sicily, Portugal and Greece through recipes that inspired them to embrace and redefine bar dining culture in Melbourne.

From clifftop restaurants overlooking the Bay of Naples, to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.

Chef Matt McConnell and front-of-house pro Jo Gamvros are partners in life and work, having established Bar Lourinhã together almost 20 years ago. In that time, their central Melbourne restaurant has established itself as one of a handful of beloved stayers in the city's competitive restaurant scene.

The seeds were sewn for Bar Lourinhã when the couple spent an extended period travelling overseas in 1997. They returned to Melbourne determined to open a place that captured some of the magic they had experienced in the Catalonian capital. They describe it as homestyle hospitality, something that typifies a lot of Spanish culture: convivial, warm and giving.

Lourinhã takes its name from a municipality in Portugal - and Matt says one of the reasons they chose it was that it wasn't definitively Portuguese or Spanish - hence it offered freedom in the restaurant on the creative side of food, a freedom that it is reflected in their book. Ditto, the idea that the best drinking experiences are accompanied by food: hence, Eat at The Bar.

Matt is one of three McConnell brothers (with Andrew and Sean) who are held in the highest esteem in Australian restaurant circles. Matt is modern classically trained, having spent time as a young chef at one of the most influential small Melbourne restaurants of the 1980s, Tansy's. He also worked for Jim Berardo and Greg O'Brien at the acclaimed Berardo's in Noosa, a restaurant that expanded his vision and allowed him to work alongside such greats as Greg Doyle and Martin Boetz.

Shipping & Returns

Permission to Return and to Receive Credit
We will accept the return of merchandise ONLY IF IN SALEABLE CONDITION and notification is within 7 days of receipt. We will Issue Credit to your account or Credit Card in Australian dollars. For unwanted merchandise, the cost of return shipping shall be the responsibility of the customer.

Damaged or Incorrect Merchandise
We will, upon your request, replace any merchandise that is received in damaged condition or as a result of a picking error. No material will be accepted or replacements issued without prior approval to return such merchandise. Filing of claims will be our responsibility.

RETURNS AND CREDITS

Please note a restocking fee will be applied, subject to conditions of sale. No claims or returns will be recognized unless made within 7 days of receipt of goods & relevant invoice number is quoted. We do not accept returns on indent (order in products), clearance items or any product subject to this quotation.

 

CANCELLATION

Cancellation of orders will incur a cancellation fee up to the total order amount. The implementation of this charge shall be solely up to Chef’s Hat Australia’s discretion.

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