ISBN 978-1-922803-40-5

The Stranded Chef

Dive deeply into this feast of fine food, photographs and folk tales by The Stranded Chef living in one the most remote communities in the world—World Heritage listed Lord Howe Island—where he forages for mushrooms and free-dives for crayfish.

Recipes are inspired by a lifetime of seeking, exploring and experimenting. Think provincial French food of his mother’s kitchen, tangy curries from the back streets of Thailand and sashimi of fish line-caught in pristine waters.

Dennis Tierney’s mother is French, a bush food enthusiast and a chef; his father is Australian, a photographer and a park ranger. With four children under twelve, they sold their home, bought six backpacks and travelled on a shoestring budget through South-east Asia, Turkey and North Africa, before touring Europe in a classic kombi. Coming back to live on a semi-self-sufficient farm in the Byron Bay hinterland among the original hippy lifestylers, this was the first twelve years of The Stranded Chef’s intrepid life.

The Stranded Chef will awaken the senses…

Stand in a vegetable garden with frost between your toes. Feel stranded, water up to your knees, in the engine room of a sinking super yacht. Breathe in the scenes of a slow boat down the Mekong River. Live on the edge near Everest.

Go on. Open up, turn the pages and get lost with The Stranded Chef…

Natasha Beyer author

About the Author

If you don’t count cooking with his mum in the family teahouse, Dennis Tierney started his apprenticeship at the two-hat restaurant, Fins, in Byron Bay. There he worked with the incredibly talented Masaaki Saito and under head chefs Dorothy Zagarella, Matt Upson, Phil Woolaston, Shane Clancy and Imrahil Leeder, as well as executive head chef and owner Steven Snow.

With these inspirations around him, it’s no wonder he was promoted to Sous chef half way through his third year. Later, he moved to Sydney and worked in the high-paced, big kitchens of Aria, Bilson’s and Bel Mondo. While at Bel Mondo, Matt Upson offered him a job at five-star resort Capella Lodge on World-Heritage-listed Lord Howe Island. He had never heard of it. But it was hard to resist the idea of a tiny sub-tropical island perched 800 kilometres off the east coast of Australia with more diving, walking and fishing than you could possibly handle.

After six years at Arajilla, Dennis was keen for new adventured that didn’t take him away from his beloved Island. Pinetrees Lodge offered him a new culinary experience specialising in garden to table relaxed fine dining. Dennis’s keen interest in the local environment led him to delve into the world of foraging and this is embraced at Pinetrees. Dennis has kept up to date with modern culinary trends and techniques through workshops with famous chefs for Pinetrees’ food and wine week as well as staging in restaurants such as Benelong and Quay in Sydney. The journey and experiences across the three restaurants has fortified strong friendships and identified Lord Howe Island as a place for The Stranded Chef to call home.


ISBN 978-1-922722-54-6

Full Circle

Trevor Godenzi believes cooking should be an enjoyable experience. The joy of creating meals that ensure friends and family gather around your table to enjoy your efforts, your company, a glass or two of wine and above all enjoy meals that are made with love. Sharing meals that create wonderful memories. Your memories.


trevor godenzi full circle cookbook

About the Author

The fourth of five children to Jean and Frank Godenzi, Trevor was born in Traralgon, Victoria, Australia. His interest in cooking developed after leaving home at eighteen to work on an irrigation farm at Coleambally in the Riverina district of New South Wales. Having to cook for himself, Trevor quickly learnt some basic recipes that got him through, even then adapting them to suit his tastes.

Cooking took a backseat for many years while Trevor concentrated on several career moves until finally settling on work within the disability and aged care nursing sectors. Before long though, the cooking urge returned and in 2016 Trevor opened the Gaudenzi Wine Bar (now The Penny).

Six years later, Trevor no longer owns the wine bar, instead moving on to posting recipes in the online SBS Food recipe group. From that and his wine bar, the idea grew for this cookbook.


ISBN 978-1-922452-54-2 PAPERBACK

Pizza Oven Design
A front-to-end pizza experience.

Author Aaron Hazelton is a renowned structural engineer and an avid cook. Drawing inspiration from his Maltese heritage and his wife’s Italian heritage, his passion for cooking is fuelled by fire and family.

With easy to follow directions
and illustrations, Pizza Oven Design will teach
you how to:

• Build a pizza oven in your backyard;
• Fire up and use your pizza oven to its best
• Make the perfect pizza dough from scratch;
• Use your wood fired oven to master pizza,
bread, meat and vegetables.

Women’s Legal Service SA

ISBN 978-1-922452-80-1

Warm Up and Serve

Warm Up and Serve is a compilation of recipes obtained from women who are survivors of domestic/family violence, supporters of WLSSA, staff, and volunteers. Each delicious recipe is accompanied by a short story as to what the recipe means to them and how it inspires warmth and love.

Purchasing Warm Up and Serve supports Women’s Legal Service (SA) to continue providing legal services and support services to women and their families in vulnerable situations.