By Jrm

November 30,2016

JRM’s Top 10 Christmas gifts for hospitality professionals in 2016

Summer is here and Christmas is upon us. Although most of you hospitality professionals won’t get much time off over this period, you still all deserve a nice Christmas present. It’s often hard to keep track on whats out there when you have your head buried in work all year. So we thought we would give you a little top 10 list, that you can forward on to your loved ones, to give them an idea of what to fill your stockings with. Here are some items on JRM’s staff wish list this year
maka Australian leather knife roll
Australia made leather knife roll.
Mick “Maka” Kerkham didn’t learn to sew until he was 39. Now, at 51, the self-taught designer can’t get enough of it: he spends his days in his back-garden shed in Sorell, 30 kilometres north-east of Hobart, sewing classic leather knife rolls and sheaths as well as tool belts for some of the country’s best chefs and makers.   Around $300 – Available to buy in the Gourmet Traveller Shop in the Rocks or online.
Cookbook Around the world in 80 dinners
Around the World in 80 Dinners
This sumptuous book opens the travel diaries of two seasoned food journalists. It takes you into 80 of the world’s very best and most timeless dining destinations and divulges hundreds of food adventures in two dozen countries, plus delicious detours and places to stay. It’s stuffed with tips on how to snag a reservation and inside knowledge that might save you a fortune or help you eat like a local.  Written by Janne Apelgren and Joanna Savill $34.75 from the Book Depository
Elite Series Code38
The new Elite Series Code38 takes the professional wine knife to the next level.  The single-piece, high-strength chassis is available in stainless steel alloy or titanium treated alloy body, each selected for their hardness, toughness and corrosion resistance – essential in the world of professional wine service. “ They look great, feel great, and they out–smart Starck. These are more the Tony Starck designed weapons of IronMan; Hattori code38_elite_series_ti64-2Hanzo Kill Bill steel versions of wine knives. They make drawing even the most fetid and fragile of natural corks an absolute joy. They may now even be personally inscribed to order at no extra charge. It’s wine service engineering at its best…” – Tim White, Australian Financial Review $840 from Code38
knife image cook book Knife by Tim Hayward
Knife- ” the ultimate blade porn book” – part reference guide, part nerd out on knives. this book will help you understand knives as well as encourage you to look after them $27.59 from the Book Depository
Fish and seafood cook book
Australian Fish & Seafood Cookbook
Written by the most respected authorities on seafood in the country (John Susman) and Food writer and reviewer Anthony Huckstep, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines. $50.78 from the Book Depository
Plumm- Handmade SPARKLING wine glasses
Developed with some of the great Champagne and sparkling houses, the Plumm Sparkling glass is designed to create the perfect balance of aroma, flavour and sustain the beading of the wine. The pinnacle of the Plumm portfolio, every Plumm Handmade glass is individually and carefully mouth-blown and handcrafted from premium European crystal, creating a uniquely fine and balanced glass
$159.95 per twin pack
masamoto_sohonten_deba_ks2018_180mm_b__77564-1468978676-1280-1280The Masamoto Shiro-ko Hongasumi
The much loved KS line from Masamoto Sohonten. This line is the most popular line from Masamoto, forged with Hitachi Shiro-ko (White 2) steel and iron clad. With only carbon added, the white steel is the purest form of steel allowing extreme sharpness yet very easy to sharpen. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891, Masamoto Sohonten is now under the management of the 6th generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognised by almost every Japanese chef as the best kitchen knife brand in Japan. $429 from Knife & Stones
The Natural Cook, Zero waste cooking by Matt Stone
How do you cook irresistible food without harming the planet? It’s all about adopting new habits – opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient and enjoying well-raised meat and fish. Try your hand at traditional techniques that have become popular again – yoghurt-making, preserving, pickling and fermenting. $30 from the Book Depository  
The Nomad Cookbook 
“A wonderfully unexpected collection of both sweet and savoury food recipes and cocktail recipes”nomad-cookbook From the authors of the acclaimed cookbooks”Eleven Madison Park”and”I Love New York”comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York’s most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences.”The NoMad Cookbook”translates the unparalleled and often surprising food and drink of the restaurant into book form. $77.08 from Book Depository
Appetites by Anthony Bourdain
Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr Bourdain’s opinion) know how to cook. $50 from the Book Depository