THE CWA cookbook has been a staple in the kitchens of Australian families for nearly a century, and now its classic recipes will receive a modern reimagining in the hands of talented Perth chef Scott Brannigan.
Brannigan, the owner of Fremantle’s Bread in Common, will use recipes from the iconic cookery book for an event at the Premier Mill Hotel in Katanning as part of the Taste Great Southern festival of food and wine next month.
Mr Brannigan said he was keeping the menu old school with a fresh twist.
“I’m used to making my own creations, but the CWA cookbook means a lot to many Australians so I don’t want to take anything away from this book,” he said.
“I want to pay homage to the book but give the dishes a bit of pizzazz for the modern age.
“Diners can expect a smorgasbord of classics with a fresh twist such as Toad in the Hole, sweet and sour lamb ribs, marron mornay and mutton.”
The Kiwi born chef said while he didn’t grow up with the Country Women’s Association’s recipes his mother used another icon in the genre, The Women’s Weekly cookbook.
“Both are really old, honest, from the heart cookbooks,” he said.
“CWA recipes are rich in history and really remind me of growing up, eating what mum and nanna had cooked while sitting around the dinner table with the family.”
This will be Brannigan’s fourth appearance at Taste Great Southern which runs from April 4 to 14.
The CWA Feast: A Celebration of Home and Country is on April 13.
Brannigan will also host a cooking demonstration at the Kendenup Town Hall Market on April 13 using produce purchased on the day.
For more information on Taste Great Southern visit www.tastegreatsouthern.com.au