Marriage of Flavours

Scott Pickett, a chef renowned for his mastery of incredible flavour combinations, shares 80 recipes for beautifully balanced, flavour-driven dishes that celebrate Australian produce through the seasons—and the secrets that make them so successful.

Sweet. Sour. Bitter. Salty. Spicy. Umami. Temperature. Texture.

It's one thing to be able to make a dish from a technical perspective, but it's something else when you have that exciting lightbulb moment around flavour that illuminates your cooking, allowing you to understand, develop and enjoy it even more.

The marriage of contrasting and complementary flavours has driven Scott Pickett's way of cooking since the early days of his career, earning him a reputation for brilliant combinations and incredibly tasty food. Inspired by the changing seasons, the abundance of quality Australian produce, and the principle of eight key flavour profiles, this collection of irresistible recipes opens the door into his kitchen for a masterclass in putting together a dish or meal that's perfectly balanced.

From Scott's interpretations of the classic combinations to more unusual pairings that bring unexpected sensory delight, these are dishes and ideas to help you find a new harmony in the way you cook.