What happens when an acclaimed Australian chef is asked to ditch his favourite fat-laden ingredients, forgo many of the rich Italian dishes he has spent 20 years perfecting, and remove gluten from his recipes? Well, because it's Georgia, the love of his life who's asking, he puts his heart and soul into changing the way they eat.
Georgia Puttock (Author)
Georgia Puttock comes from Melbourne. She spent several years
working for some of Australia's premier fashion labels and as a
freelance makeup artist before meeting her husband Tobie and moving
to London, where she worked at Fifteen London for several years.
Her passion for animals led her to study veterinary nursing and she
now works as a feline vet nurse at a veterinary clinic in
Melbourne. Georgia's food knowledge has been formed by spending
years surrounded by Tobie and his local and international chef
mates. Her enthusiasm for good-quality fresh produce complements
her new interest in health, nutrition and fitness perfectly.
Tobie Puttock (Author)
Tobie Puttock's love affair with Italian food began when he was
working in Melbourne's acclaimed Caffe e Cucina. The passion
flourished as he cheffed his way across Europe, working
eighteen-hour days in Italian-speaking kitchens, taking time out
for snowboarding excursions and the odd very long lunch in a
mountainside trattoria. In London, Tobie worked at the River Cafe,
widely regarded as that city's best Italian restaurant, alongside a
bevy of high-profile chefs, including Jamie Oliver. He moved back
to Melbourne, once again to an Italian kitchen, this time a place
called Termini.
Tobie was the first Head Chef of the restaurant Fifteen in London
and, in 2006, he opened a Fifteen restaurant in Melbourne,
specialising inItalian food made with the best produce available
and prepared with care, imagination and plenty of heart. Tobie
oversaw thetraining program for employing and mentoring
disadvantaged kids to become industry professionals.
Morerecently, Tobie has turned his focus to some projects that are
not restaurant-related, including the VideoCookseries of ebooks,
which use digital technology to reinterpret the traditional
cookbook. Tobie is also writing a cookbook based on the balanced
diet he and his wife Georgia eat at home. As well as writing, Tobie
has a food range in the works, based on his classical Italian
training, and, finally, he has utobia, his own little corner of
YouTube.
Tobie is the author ofDaily Italian,Cook Like An ItalianandItalian
Local.
http-//tobieputtock.com/
"This book is jam-packed with really delicious, honest, healthy food. Embrace it in your weekly routine and I'm sure you'll feel the benefits - I hope you love it as much as I do." --Jamie Oliver
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