One of Australia's leading chefs, food columnists and author of the award-winning cookbook Chinese-ish, Rosheen Kaul is back with a saucy second book. Secret Sauce features over 100 recipes for sauces and accompanying meals that will appeal to pros and beginners alike.
Born in Singapore and raised in Australia, Rosheen's mixed cultural identity didn't make sense to her, until she laid it all out on the plate.
Later, while working as head chef of the beloved Melbourne restaurant Etta, she was diagnosed with bipolar disorder.
Rosheen discusses her food - and personal - journey with Mihingarangi, how to create a positive work culture in the kitchen and shares some tips on how to make really good sauce! Her recipe for Schnitzel with ‘Café de Rosheen’ Butter can be found here.
Rosheen Kaul's new cookbook 'Secret Sauce' Photo: Murdoch Books
