Italian Local picks up where Daily Italian left off, offering another 100 or so of his favourite Italian recipes, food he has adapted from the classics of Italian cuisine to fit with the availability of local produce and to suit the Australian lifestyle. Alongside the recipes are feature articles celebrating the extraordinary array of gourmet produce available in this country, from organically farmed pork to wild mushrooms.Complementing these stories and recipes is the inspiring landscape and food photography of Mark Chew.As always, Tobie's dedicated and professional approach is offset by his creativity, his sense of humour and his conviction that if you're not enjoying yourself in the kitchen, you shouldn't be there.

About the Author

Born in Melbourne, Tobie began his cooking career in the kitchen of renowned Melbourne eatery, Caff� e Cucina. From there, he headed for Europe, where he earned his stripes in the kitchens of northern Italy, before gaining experience at London's River Cafe. He was head chef at Jamie Oliver's Fifteen London, a social restaurant business that employs and trains disadvantaged young people, and has returned to Australia to introduce the Fifteen phenomenon to the diners of Melbourne.

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