Katrina Meynink, the exceptional food writer, is back with one of my favourite cookbooks of the year, From Salt to Jam. I have been following Katrina for a few years now, across her column in Good Food and previous cookbooks, and I’m always impressed by her incredibly tasty and unique, but not overly complicated, recipes. Self-described ‘food nerd’, Katrina has written a cookbook that hits all the right notes with easy mid-week meals to weekend showstoppers.

The theme of this book is leveraging the condiments, sauces, spices, and seasonings that often sit in your pantry or fridge. Understanding that most people live busy lives, Katrina wants you using her recipes for herby chermoula, spicy harissa, or crunchy kettle furikake to enhance flavour in your weekly meal.

Katrina breaks the book into five key sections, ‘Fairy dusts’, ‘Totally pasted’, ‘Sauce of inspiration’, ‘Dressed for it’ and ‘Well, I’ll be jammed’. Accompanying the myriad of condiments in each of the sections are supporting recipes across sides, salads, meats, fish and desserts, that are simply delicious. Some of my standouts are, ‘Life-changing slow roasted gochujang chicken with furikake butter’, ‘Roasted beetroot with whipped feta, harissa, coriander seed and honey’ and ‘Za’atar barbecued lamb ribs’.

Throughout, you will be drawn into Katrina’s engaging writing style where she adds charming anecdotes and personal stories that give you context and understanding to how the recipes were written and inspired. The beautiful photography also plays a key part in leaving you motivated … and salivating for that next meal.

From starter to dessert, this cookbook gives you an opportunity to explore new flavours, exciting recipes and no-fuss delicious food inspired from cuisines all over the world.

Reviewed by Robert Bromhead

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ABOUT THE AUTHOR

Australian food writer and recipe columnist Katrina Meynink has published three cookbooks: Slow Victories, Bistronomy: French Food Unbound, Kitchen Coquette; and the picture book Lulu le Baby Chef. The mum of three embraces fast, slow and in-between food, and regularly contributes to national and international food magazines with delicious meal ideas you want to cook.