With over 25 years of recipe developing, cooking and catering, the recipes in this book are the shiny diamonds in Simmone Logue's broad repertoire of dishes. Each recipe has its own story -be it a delicious breakfast of fruit compote with creamy porridge and cinnamon, roasted field mushrooms with spinach, labnehand sourdough or bean gumbo tortilla; a lunch of super soba noodle salad or braised beef with green peppercorns and roasted garlic; or a quick and easy supper of Moroccan lamb tagine or beef and Guinness pie with sour cream pastry. And of course there are the cakes and desserts -legendary vanilla slice with passionfruit icing, zucchini and pistachio cake with zesty lemon icing and cremepatissieretarts with poached quince... In the Kitchen also caters for parties and picnics -delicious, chic little morsels that can be prepared in advance and served to a crowd, so you can enjoy the party and not be tied to the stove. Who can resist seared scallops with green mango salad, or coconut prawns with sweet chilli and ginger dipping sauce, pork and water chestnut dim sum, little red Thai duck pies ...


Simmone Logue started her food business in a small flat in Sydney’s Neutral Bay, hand-delivering her cakes to local cafe owners. She then leased an old butcher’s shop, added pies, braises and salads to her repertoire, and her business continued to grow. Now, twenty-five years on, she has created a ＄10 million business in wholesaling, retailing and catering. The Simmone Logue kitchen team is now 60 strong, and makes everything by hand and from scratch. Her clients include Woolworths, Qantas, Virgin, Thomas Dux. Simmone Logue is a Gold Licence Caterer and caters for intimate dinners for six, a quick lunch in one of her stores, or a corporate cocktail party for 500.