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Blackened, blistered and brain-bendingly brilliant, the food that slides out of Ester’s mighty woodfired oven has won this unassuming Chippendale fine diner legions of dedicated, die-hard fans. For chef Mat Lindsay, though, it isn’t the cauliflowers or prawns they serve up – popular as they may be – that really get him going, but rather the bread they bake that makes it to the next day.
Yes, at Ester, yesterday’s loaves become today’s treasure, transforming into a dizzyingly diverse range of dishes that span the full course of a meal – from soups, salads and sauces through crumbs, caramels and vinegars to, of course, their infamous leftover sourdough ice cream. In this, Ester’s first book, Mat reveals his recipes for all these and much, much more (the extended essay on the Endless Possibilities of Toast is, in our humble opinion, worth the price of admission alone).
Somekind was founded in 2020 by Vaughan Mossop and Simon Davis during the coronavirus pandemic (and subsequent lockdown) as a way to keep Australian hospitality venues alive and creatives busy.
At Somekind, the authors take the majority of the profit, with the proceeds split between ALL creative contributors. They strongly believe in the importance of community — Somekind books are published through crowdfunding with the support and generosity of our community.
Somekind believe in the environment, and as such avoid using any fancy finishes on their books that might render them less than 100% recyclable. After all, the last thing the earth needs is any more unnecessary damage done to it, right?
Click & Collect: Free
All online items are available for free ‘Click & Collect’ from our Roseberry showroom. This service is available daily from 10am-4pm (excluding Sundays). All orders must be collected from the side entrance on Dunning Ave. Same day Click & Collect is available if you order before 1pm. Please allow a three-hour window from when you place your order to when you arrive to collect.
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