Faces and Food of the Fleurieu By Rojina McDonald
Featuring a tantalising tapestry of flavour, South Australia’s Fleurieu Peninsula offers some of Australia’s finest food, lovingly produced by some of its most fascinating locals. Eighty prominent food producers and chefs between Port Noarlunga and Cape Jervis are showcased in their 200+ page hardcover book, along with their story and favourite recipes and tips and complemented by stunning photographs.
The seed for Faces and Food of the Fleurieu was planted in 2014 when Rojina McDonald attended Le Cordon Bleu cooking school in London. Wanting to show her fellow students pictures of the unique, bountiful region where she had grown up, she realised that no such book existed showcasing the area. Rojina passionately believed the Fleurieu deserved to be recognised for the richness of its land, sea, people and produce – so, on her return, she set about creating this beautifully designed coffee-table cookbook.