Around the World in 120 Simply ALL NEW Delicious Recipes

“Valli’s delicious cookbooks are always full of great ideas, and Love to Eat opens the door to so many cultures.” – MAGGIE BEER

For as long as I can remember, my love of food has been intrinsically linked to travel. I grew up in a family that took regular holidays to exotic places, so from a young age I discovered the joy of eating fresh pasta on a sun-drenched Tuscan patio, wild strawberries in the French countryside and spicy tagines in Moroccan souks. 

These days, my journeys are usually planned around new food experiences, and when I get home, I like nothing better than experimenting with what I’ve learnt, often adding a twist or ‘cheat’ to make a dish of my own.

Each chapter in delicious. Love to Eat is inspired by my favourite cuisines, from spice-driven Indian and Mexican fare to the classic flavours of France and Italy. With my British upbringing, I couldn’t resist including some new takes on childhood favourites, and of course I’ve included Australia, my adopted home, as I believe we have some of the most inspiring chefs and produce in the world. So join me on a cook’s tour of simple, beautiful recipes you’ll love to make, eat and share. Enjoy! ─ 

Valli Little (August 2014)

Delicious. Love to Eat features simple, accessible and delectable dishes to inspire your weeknight dinners and take the stress out of entertaining. Whether its Baked gnocchi with spinach, figs and gorgonzola; Chorizo burgers; Truffled chicken with Champagne sauce; Harissa salmon with pearl couscous; or Orange blossom semifreddo cones; Valli’s book is the perfect cooks companion.  

About the author:

Valli Little was born into a family of UK restaurateurs and trained at Le Cordon Bleu in London, after which she embarked on a career as a food consultant and caterer. Since 2001, Valli has been food director of ABC delicious magazine and is the author of nine books, including bestselling delicious, Love to Cook, Home Cooking and Simply the Best. She lives in Sydney where she and husband Phil are frequently visited by their two sons, because the food is so good at home.

RRP:NZ  $39.99 (a bargain) | Full colour throughout  | Publication Date 1 November 2014  | HarperCollins NZ

And the publishers have kindly allowed me to reproduce one of the recipes from the book for you:

Barbecue Chicken Salad with Passionfruit Dressing

1 bunch coriander, leaves picked, roots reserved

3 garlic cloves, chopped

2 tbs olive oil

1 barbecue chicken, skin and bones removed, meat shredded

1 bunch snake beans, cut into 4cm lengths, blanched

1 avocado, chopped

1 Lebanese cucumber, very thinly sliced lengthways into ribbons

1 long red chilli, seeds removed, finely shredded

1/2 cup (75g) chopped toasted macadamias or cashews

1 cup bean sprouts, trimmed

1/2 bunch Thai basil, leaves picked

1/2 cup fried Asian shallots

Passionfruit dressing

1/ 3 cup passionfruit pulp

2 kaffir lime leaves, finely shredded

Juice of 1/2 lime

2 tsp fish sauce

1 tsp caster sugar

1 tsp grated ginger

For the passionfruit dressing, briefly whiz the passionfruit pulp in a small food processor to dislodge the seeds, then strain the juice, reserving 1 tsp seeds. Combine passionfruit juice with remaining ingredients and reserved seeds in a small bowl. Using a mortar and pestle, pound the reserved coriander root with the garlic and 1 tsp salt to a paste. Alternatively, whiz in a small food processor. Stir in the olive oil, then toss with the chicken. Combine the snake beans, avocado, cucumber, chilli, nuts, bean sprouts, basil and shallots in a large bowl. Add the chicken mixture and coriander leaves and toss to combine.

Drizzle with dressing and serve. Serves 4-6