AQUACASIA
AQUACASIA
Indian Ocean Eatery
 

The 208-page hardback features more than 60 recipes carefully curated and crafted by Shanti Maurice’s Chef Willibald Reinbacher and photographed by renowned food photographer, Lukas Lienhard. Inspired by resourceful street traders along with authentic family recipes passed down through generations, Chef Willibald takes gastronomes on a journey through the rich and colourful flavours of the fascinating Indian Ocean countries. From Western Australia, Comoros, Indonesia, Madagascar, Maldives, Réunion, Seychelles, Sri Lanka and Mauritius, the book captures each country’s culinary treasures, mastery of spice and unique savoir-faire.

The recipes are divided into five categories – Fish & Seafood, Meat & Poultry, Spice Mix & Rubs, Snacks & Sides and Sweets - and contain information on the level of difficulty, yield, preparation time, ingredients and dietary requirements as well as a ‘Chef’s note’ where Chef Willi shares his expert advice. Readers will learn to cook celebrated local dishes such as the Lamb Shank and onion gravy from Madagascar, the Langouste a la vanille from Comoros and Chilli cakes with yellow lentils from Mauritius. Chilli, sesame, coconut and lime are just some of the exotic ingredients meticulously blended into the mouth-watering dishes.