Page 263 - COMING UNSTUCK by Sara tuck

credits

Published by From the Kitchen Some ceramics kindly supplied by Gidon Bing
fromthekitchen@icloud.com gidonbingceramics.com

First published by From the Kitchen 2017 Recipe origins
Stonefields, Auckland 1072, New Zealand
I am so lucky to have a regular gig working for
Dish and Cuisine magazines as well as Fairfax
Text and photographs copyright © Sarah Tuck newspapers. These lovely people have allowed me
2017 to feature some of the recipes I have developed
Design and layout copyright © Henry Tuck 2017 for them over the last five years, which you will
except photograph on page 8 © Pauline Thomson see listed below.
Bottelier 2016

Dish magazine
All rights reserved. Without limiting the rights Japanese chicken curry balls p43
under copyright reserved above, no part of this cauliflower & chickpea vege balls p44
publication may be reproduced, stored in or brie & mushroom pithiviers p46
introduced into a retrieval system, or transmitted double-baked cauliflower soufflés p62
in any form or by any means (electronic, roast side of salmon p96
mechanical or photocopying, recording or walnut honey tart p206
otherwise), without the prior written consent of sweet & savoury dukkah p233
both the copyright owner and the above publisher
of this book.
Cuisine magazine
pork & fennel pot sticker dumplings p126
Photography, propping and styling: Sarah Tuck aromatic braised beef & chilli dumplings p134
Recipe development: Sarah Tuck bitter chocolate whisky tart p196
Design: Henry Tuck pear tarte Tatin p211
Design production: Hattie & Co salted caramel cheesecake bites p220
Editors: Sarah Wall and Síana Clifford orange swirl ice cream p247
Index creation: Kate Stockman
Model: Darya Bing Fairfax newspapers
Printed and bound in China by 1010 Printing fish bites with Sriracha mayo p41
International Ltd
mulligatawny soup with yoghurt flatbreads p52
creamy mushrooms on soft polenta p131
ISBN 978-0-473-40042-2 mexi-burgers p139
edamame bean salad p154
All of the recipes in this book have been brown rice salad p159
developed and tested using a fan-forced oven. If pear & almond frangipane tart p182
using a conventional oven please reduce cooking rustic apple tartlets p216
temperature by 20˚C/25˚F. Please note sometimes
cooking time can vary between different ovens
if not temperature calibrated.

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