Behind the scenes on Daniel Wilson's Huxtabook

By
Hannah Koelmeyer
Added
08 January, 2014

We go behind the scenes at the photoshoot for Huxtabook, the debut cookbook from chef Daniel Wilson of Huxtable and Huxtaburger fame.

“My approach to cooking is to use the best possible ingredients to produce great yet uncomplicated food,” says Daniel Wilson, head chef and co-owner of Huxtable, the Fitzroy restaurant that has become a Melbourne darling since opening its doors in 2010.

XO buns with crab & jalapeño & Thai basil mayo, ready for their close-up | Daniel Wilson basting the magnificently punchy Korean barbecued pork ribs

Like Huxtable itself, Wilson’s food is approachable and fun; its casual demeanor belying the cleverness and sophistication of the flavours in play. While Wilson draws culinary inspiration from all over the world, the resulting fare is assuredly his own and despite the well-travelled influences, from the United States and South-East Asia in particular, it never quite falls into that modern Australian failsafe territory of fusion.

In Huxtabook, Wilson brings together recipes for Huxtable favourites old and new, the book reflecting the structure of the restaurant menu with Bites, Sea, Land, Earth and Sweet. We joined Wilson, photographer Chris Middleton and stylist Vicki Valsamis, to observe the construction of Huxtable classics such as the Crisp filo logs of lamb puttanesca with lemon yoghurt, Jalapeño & cheddar croquettes, Spiced tuna tartare with shiso, yuzu custard, radish & rice crackers, Veal tartare with soft-boiled egg & brioche soldiers, and Sweet corn & macaroni cheese with smoked mozzarella & chipotle.

Ex-Huxtable pastry maestro Krista Corbett and stylist Vicki Valsamis plating two of the desserts Corbett developed during her time at Huxtable. Crème fraîche cheesecake with strawberries, citrus crumbs & strawberry sorbet | Dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio.

Daniel Wilson's Huxtabook is out now through Hardie Grant Books. Cooked members can access the whole book online, or buy the book in print for 30% off in the store.

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