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Damien Pignolet

Chef

Damien Pignolet is generally recognised as one of Australia's finest chefs and restaurateurs. As chef and co-owner of Sydney restaurants such as Claude’s from 1981 to 1993 and Bistro Moncur from 1993 onwards, his eye for detail and his consummate French style have garnered him many accolades.
He has also been an influential teacher of cookery for more than three decades. In 2004 he became executive chef and
co-proprietor of the Bellevue Hotel and Dining Room, also in Sydney.

 

 

 

 

Recipe Books

‘Salades’

Damien’s latest new hardcover book. 240 pages, published 2010.

Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entrée salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right. Learn how to perfect classic salads, such as niçoise, and how to marry a range of tastes and textures to create a chicken salad with asparagus, peaches and a pistachio nut vinaigrette, and a sweet salad of strawberry, orange and red wine.

Damien’s first book, French, captured the essence of classic French cooking in Australia. With its rich photography and detailed notes on produce, composition and presentation, Salades is set to educate, inspire and delight the dedicated home cook.

Salades is an Australian publication. All measurements are in metric.

Photography by Anson Smart.

 

‘French’

A beautiful hardcover book with superb photography by Earl Carter. 402 pages, published 2005

A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking.

Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless French recipes specifically adapted for Australian ingredients and tastes. Here are essential recipes for everything from basic brown stock and foolproof mayonnaise to rustic country terrines and hearty braises, not to mention an extensive journey into the magic of the French pastry kitchen. While staying true to the French tradition, Damien takes pride in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire.

Complemented by Earl Carter's beautifully rich and lavish photography, this is a cookbook to be used and treasured.