The Cook and Baker is the highly anticipated collection of tried-and-tested recipes from the bakery that the best chefs turn to for a sugar hit or perfect pie. Here are 110 recipes for food with traditional roots that ups the ante on anything you've ever tasted before. Including the world's best doughnut (the middle is filled with vanilla custard AND jam), flourless chocolate fudge cake (no gluten, no nuts, lots of choc), lamingtons to write home about (filled with jam and cream) and cheese scones (better than Grandma ever made). These are bold recipes for fool-proof baking you'll come back to again and again.
Cherie Bevan (the Cook) is a chef and caterer who grew up inspired by a mother and grandmother who were fabulous home bakers. She established deli cafe Gusto at Bondi Beach and Paddington in the early 90s and then established Crave at Bondi Junction and Bellevue Hill, before collaborating with Tass to create The Cook and Baker, in 2012. Tass Tauroa (the Baker) developed a passion for baking early and spent his formative cooking years in the New Zealand Royal Navy. Arriving in Sydney in 1995, worked for Cherie at Gusto before travelling and working extensively throughout Europe and in London under Michelin star chef Bruno Loubet. In Sydney he has worked at Jersey Cow, Darling Mills, Buzo and Bird Cow Fish and also again with Cherie at Crave