Planet to Plate: The Earth Hour Cookbook is a collection of 52 amazing recipes from Australia’s biggest culinary names.
Matt Preston, Neil Perry, Luke Mangan, Kylie Kwong, Guy Grossi, Darren Robertson, Colin Fassnidge, James Viles, Jill Dupleix, Miguel Maestre, Margaret Fulton, Dan Hong and Sarah Wilson are just some of the Aussie chefs and food personalities who have contributed to the cookbook, providing a selection of recipes using seasonally fresh produce for mouth-watering appetisers, main dishes and desserts.
In an Australian publishing first, Planet to Plate uniquely and beautifully incorporates first-hand stories from Australian farmers highlighting the impact global warming is having on their farms and the nation’s availability of fresh, homegrown food.
From Grossi’s Ravioli Rucola, Perry’s Spanish Style Chicken Casserole and Fassnidge’s Lemon Verbena Parfait with Apple and Ginger Juice and Honeycomb, to Maestre’s renowned Banoffee Pie and Dupleix’s Sashimi Salad with Passionfruit and Wasabi, Planet to Plate will be a welcome edition to kitchens across Australia.
Why a cookbook?
Planet to Plate is about celebrating Australian food and farming and reminding us of the need to tackle global warming for the sake of our rural communities and the supply of fresh, healthy and homegrown food to our door.
Burning fossil fuels such as coal and gas makes global warming worse, contributing to more extreme weather and droughts that threaten farming communities and Australia’s supply of fresh food.
As well as being a collection of the very best recipes from the country’s top chefs, Planet to Plate is full of information on how global warming is already affecting produce we enjoy in our everyday lives including fresh vegetables, cereals, bread and fruit.
Proceeds from the cookbook will go to supporting Earth Hour’s work with schools, small business and