SUPPER at the VICTORIA ROOM

by Jill Jones-Evans and Joe Gambacorta

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New hardcover book, published 2012, 175 pages, lots of beautiful colour photos.

The ultimate Supper cookbook

Classically enjoyed as a chic, shared sytle of dining late at night, supper also lends itself to simple entertaining at its best, whether it be a light meal at home, a laidback evening with friends, a summer afternoon picnic or a poolside party with a refreshing drink.

In this practical guide to effortlessly cool entertaining at home, Supper at The Victoria Room features over fifty of the popular cocktail bar restaurant's favourite supper recipes, from Balsamic and Red Onion Tarts, Spicy Chicken Skewers and the perfect cheese board to decadent desserts and cocktails, and shows you how to prepare for a successful occasion whether it's planned or impromptu.

There are hints and tips for time-poor hosts who would rather mingle than cook, and a peek into a seasoned entertainer's pantry to prepare a meal that won't fail to impress your guests. The Victoria Room's owner, Jill Jones-Evans and head chef, Joe Gambacorta, show us the art of preparing supper. 

Recipes include Grilled zucchini with fetta, mint, parsley and capers; Smoked ham hock terrins; Prawn and chickpea fritters with saffron aioli and Lemon and lime tart.

Chapters include:

• The Art of Entertaining
• The Recipes:
• On Arrival
• The Grill
• Salads and Vegetables
• Share Boards
• VR Signature Dishes
• Sauces and Condiments
• Sweeties
• Drinks
• Entertaining Menu Plans

Supper at the Victoria Room is an Australian publication. All measurements are in metric, imperial and metric cups/spoons.

About the authors

Jill Evans-Jones is the owner and proprietor of The Victoria Room, an ultra-smooth dining establishment, richly decorated in British Raj style, located in the heart of Sydney. The Victoria Room serves a relaxed supper menu for night owls and those who enjoy sophisticated dining.

Joe Gambacorta is Head Chef at The Victoria Room. Inspired by his Sicilian heritage, the Mediterranean influences from his apprenticeship years, and travels in the Middle East, Joe's dishes are a fusion of spices and delicacies. His menus are a fusion of spices, delicacies and seasonal ingredients that offer a graceful balance of simple but delicious tastes that change with the seasons.

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Supper at the Victoria Room by Jill Jones-Evans and Joe Gambacorta