2. Beverley Sutherland Smith. Together with Ellen Sinclair’s works, i.e. the editor of the Australian Women’s Weekly Cookbooks, Beverley Sutherland Smith’s are the most overworked Australian cookbooks in the home collection. Separation of cover from contents is, in both cases, evidence of what is meant by overworked. While Sinclair honoured the English heritage in Australian cooking, Sutherland Smith is wonderfully disarming in her use of traditional French cookery to deliver richness and flavour. This means more cream than the doctor would approve nowadays, with regular reference to the liquor, or is that liqueur, shelf of the pantry. Her range of meat, seafood and vegetable dishes is fearless and fabulous. First published in 1987, this is for me one of the landmarks of our definitive graduation from the limits of British style; note, though, Worcestershire sauce in today’s recipe. I probably bought my copy at the Hill of Content in Bourke Street. Rec...