Lourinha
Hardie Grant Books (Verlag)
978-1-76145-120-1 (ISBN)
- Noch nicht erschienen (ca. Januar 2026)
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In Lourinhã: Iberian and Mediterranean dishes to share, Matt McConnell and Jo Gamvros share their love of Europe's bar dining culture through 90 incredible small plates recipes from tapas to mezethes. They explore the amazing flavours of Italy, Sicily, Portugal and Greece through recipes that inspired them to embrace and redefine bar dining culture in Melbourne.
From clifftop restaurants overlooking the Bay of Naples, to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten as they tell the story of how their infamous Melbourne bar Lourinha (named after the village in Portugal) came to be.
Chef Matt McConnell and front-of-house pro Jo Gamvros are partners in life and work, having established Bar Lourinhã together almost 20 years ago. In that time, their central Melbourne restaurant has established itself as one of a handful of beloved stayers in the city's competitive restaurant scene. The seeds were sewn for Bar Lourinhã when the couple spent an extended period travelling overseas in 1997. They returned to Melbourne determined to open a place that captured some of the magic they had experienced in the Catalonian capital. They describe it as homestyle hospitality, something that typifies a lot of Spanish culture: convivial, warm and giving. Lourinhã takes its name from a municipality in Portugal - and Matt says one of the reasons they chose it was that it wasn't definitively Portuguese or Spanish - hence it offered freedom in the restaurant on the creative side of food, a freedom that it is reflected in their book. Ditto, the idea that the best drinking experiences are accompanied by food: hence, Eat at The Bar. Matt is one of three McConnell brothers (with Andrew and Sean) who are held in the highest esteem in Australian restaurant circles. Matt is modern classically trained, having spent time as a young chef at one of the most influential small Melbourne restaurants of the 1980s, Tansy's. He also worked for Jim Berardo and Greg O'Brien at the acclaimed Berardo's in Noosa, a restaurant that expanded his vision and allowed him to work alongside such greats as Greg Doyle and Martin Boetz.
| Erscheint lt. Verlag | 28.1.2026 |
|---|---|
| Zusatzinfo | Full-colour Photography |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 198 x 248 mm |
| Gewicht | 944 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-76145-120-0 / 1761451200 |
| ISBN-13 | 978-1-76145-120-1 / 9781761451201 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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