Rebecca Fox has a look at the latest cookbooks.
Bondi Harvest is the result of a collaboration between Australian film-maker Mark Alston and chef Guy Turland which has resulted in a series of food videos and a restaurant of the same name.
The Sydney pair have a vision of seasonal, sustainable, simple and sharable food, for example beer-battered fish and pumpkin chips using Turland's special infused salt.
They also show their sense of humour with recipes such as the triple-grain hipster salad with salmon.
While quinoa and kale are frequent ingredients, Turland believes life is too short not to have dessert so there are plenty of recipes for bliss balls, frozen banana ice creams and even a quinoa mud cake.
Nothing cuts through salty, fried, fatty foods like the bubbly fresh fizz of a cold beer says Ross Dobson.
The carbonation cleanses the palate after a bite of deep-fried squid.
The coldness will feel good against hot food.
''It just feels like the right thing to be drinking.''
So to support that, he has written a book matching his two favourite things: food and beer.
It covers nibbling food, from empanadas, salsa and shredded duck pancakes to fried cheese, before moving into hardier foods like stews, curries and fried chicken.
It ends with a chapter titled Beer's Best Friend - rice, pasta and bread.
