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Let Jamie show you how creating healthy meals can be easy, delicious and fun in Everyday Super Food, the perfect way to boost your nutrition in 2022

No matter how busy you are, eating healthy food the Jamie way is both simple and achievable, making it super easy to choose exactly the kind of meals that suit you.

Divided into chapters on Breakfasts, Lunches, Dinners, Snacks & Drinks, Everyday Super Food ensures that every meal is both nutritionally balanced and deliciously filling.

Create your dream healthy food day with . . .
- SMOOTHIE PANCAKES with berries, banana, yogurt and nuts for breakfast
- TASTY FISH TACOS with game-changing kiwi, lime and chilli salsa for lunch
- GRIDDLED STEAK with peppers and herby-jewelled tabbouleh for dinner
- RAW VEGAN FLAPJACKS or HOMEMADE NUT-BUTTERfor snacking

In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.

In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about eating healthily.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch.

Jamie has now published 26 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest cookbook One was Jamie's most pre-ordered book ever.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the tender age of eight. After leaving school he began a career as a chef that took him to the celebrated River Café, where he was famously spotted by a television producer and the Naked Chef was born. Through his campaign team, and working alongside youth movement BiteBack 2030, Jamie is on a mission to inspire and enable more people to experience the joys and benefits of cooking and enjoying nutritious, sustainable and balanced meals. This desire to make food fairer for all sits at the heart of Jamie's company-wide goal of creating a happier, healthier world through the joy of food.

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Winner of Fortnum & Mason Cookery Book of the Year 2021

FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land.

So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

About the Authors:

Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.

Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

Tara Wigley spent a decade working in publishing – at the Abner Stein Literary Agency in London and then Simon & Schuster – before going to cookery school in Ireland when her twins were 18 months old. She met Yotam Ottolenghi in 2011 and has been writing in collaboration with him ever since. She began by developing, testing and writing recipes for Yotam’s weekly column in the Guardian magazine and his longer monthly column, in 2017, for the New York Times. Plenty More. NOPI: The Cookbook, SWEET and Ottolenghi SIMPLE were all written with Tara.

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Serve up comfort classic recipes for casual weekends with family and friends.

Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends--everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen's weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers' market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You'll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round.

About the Author:

Melissa Bahen started Lulu the Baker in 2008, a popular online source for recipes, projects, and snapshots of modern country life. Since then, she has published Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast, and her modern farmhouse kitchen has appeared in Rachael Ray Everyday, Better Homes & Gardens, Belong Magazine, Taproot Magazine, Eugene Magazine, and Cloth Magazine. She is a recipe and project developer for online brands, including Canada Dry, Albertsons, Hidden Valley Ranch, and many more. She lives with her husband, four children, and many animals on her farm in western Oregon.

Follow Farmlife on the path from farm to table: whether handmade goat cheese, hearty meatballs, or fresh honey, there is a culinary connection between a plot of land and your plate of food.

Farmers, chefs, beekeepers, florists, food activists and foragers from different parts of the world tell their stories and share their dishes. Recipes pair with anecdotes and illustrations; be it Tom Mountz of Happy Cat Farm telling a tale of heirloom seeds in Pennsylvania, Edgmere Farm in New York transforming the concrete plot of a once abandoned parking lot into a lush organic farm, or the chefs at Stedsans creating a masterpiece of a meal in a sustainable kitchen without electricity in the woods of Sweden, Farmlife offers a story for every palate. 

.About the Authors:

Co-edited by Cecilie Dawes, of Norway’s esteemed Food Studio, Farmlife celebrates the joy of growing plants and raising beasts alongside meaningful agriculture and intentional ways of growing and preparing our food.

What is the most unforgettable place you’ve ever taken a refreshing sip of a cold beer? 

In Fifty Places to Drink Beer Before You Die, Chris Santella explores the best destinations to crack open a cold one, reflect on the day, and take in the scenery. 

The book features the world’s top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments, and brand-new, under-the-radar spots. With a mix of national and international places to visit — Asheville, Denver, Prague, Munich, Vienna, and more — as well as firsthand accounts from contributors such as Jim Koch (founder of Boston Brewing Company/ Samuel Adams) and Joe Wiebe (author of CraftBeer Revolution), this book will make you want to trek to each must-see destination. 

Packed with beautiful, vibrant photographs that bring each locale to life, Fifty Places to Drink Beer Before You Die will leave you craving barley and hops and eagerly planning your next trip.

About the Author:

Chris Santella is a regular contributor to the New York Times, the Washington Post, and Trout. His work has also appeared in The New Yorker, Travel + Leisure, and the Wall Street Journal. Santella is the author of 12 other titles in the Fifty Places series, as well as Fifty Favorite Fly-Fishing Tales, Why I Fly Fish, The Tug is the Drug and Cat Wars (with Dr. Peter Marra). 

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Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.

As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge.

Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.
Weaver’s plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader’s experience with practical tips on the proper treatment of ingredients.

About the Author:

William Woys Weaver is an internationally known food historian and four-time winner of the prestigious IACP/Julia Child Cookbook Awards. He is the author of numerous books on food history and gardening, and has been featured programs such as Good Morning America (with Julia Child). He has been the subject of special articles in Food & Wine, Food Arts, the Chicago Tribune, the New York Times, and Country Living. Weaver maintains the Roughwood Seed Collection of heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania, and at www.roughwoodtable.org.

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Пролистать книгу Flavors from the Garden: Heirloom Vegetable Recipes from Roughwood на сайте издательства.

Explore the unique flavors of flowers. Elegant, edible flowers are becoming more accessible every day — and they taste as good as they look.

This curated collection of 41 delightful recipes combine the playful creativity of fashion, the deliciousness of food, and the beauty of flowers in one gorgeous glass.

Whether you’re throwing a baby shower, hosting a Mother’s Day brunch, celebrating a wedding, or simply entertaining guests, there’s something for everyone, with our without alcohol, including: Iced Lavender Café au Lait Rose Petal Almond Milk Dandelion Tea Cinnamon Cappuccino Hibiscus Old Fashioned Plum Rosewater Gin and Tonic Orange Blossom Moscow Mule Learn how to create floral pantry item staples to create a scrumptious and sophisticated cocktail of your own, and embark on a new culinary adventure.

This garden-party eye candy also includes practical tips on where to buy edible flowers, whether to choose fresh or dried flowers, how to grow edible flowers at home, and how to use florals in other recipes. 

65 recipes for grilling, smoking and roasting with fire.  

Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Food and Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

About the Author:

Marcus Bawdon is obsessed by cooking with fire. It’s an all-encompassing passion that he loves to share with people via his vibrant CountryWoodSmoke website, Facebook group and YouTube channel; through demonstrations and appearances at food and BBQ festivals across Britain, and as editor of UK BBQ Mag. He was crowned king of Meatopia BBQ festival, is a judge at BBQ events such as Grillstock, and makes regular appearances in the media to talk all things related to outdoor cooking.

This gorgeous cookbook about living well the French way comes from the founders of The Cook’s Atelier, the beloved cooking school in Burgundy, France

Cooking is about more than just the food, and while French at Heart has more than 100 go-to recipes, it's a cookbook for anyone who wants to explore the little details and make our time around the table even more special.

When mother and daughter duo and expats Marjorie Taylor and Kendall Smith Franchini moved to Beaune in Burgundy, France, to open their now incredibly popular cooking school The Cook’s Atelier, they learned that choosing to appreciate tiny moments more mindfully, like they saw the French do, really opened their hearts.

To them, being French at heart doesn’t mean you have to speak French or live in France; it means slowing down enough to enjoy the little details of every day. Whether that’s preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time. This cookbook offers plenty of ideas for adopting this particularly French habit in your own life.

French at Heart shows how to create simple, joyous family meals around your own table, in whatever place you call home. Recipes range from classics that will make you fall in love with France — things like Salade Niçoise, French Onion Soup, and Tarte Tatin — to more modern French favorites with surprising flavors, like Tataki-Style Beef Tenderloin and Duck Confit Tostadas.

They are simple recipes, what Taylor and Smith Franchini often cook for their family after a long day, and reflect their take on familiar French dishes. There is plenty of advice from the heart on how to serve a memorable cheese or charcuterie board, curate a French-inspired pantry, start your own kitchen garden, or get the most out of your local farmers’ market.

Creating meaningful moments around meals and sharing them turns out to be quite contagious — and exactly why people love coming to see Taylor and Smith Franchini at their cooking school..

About the Authors:

Marjorie Taylor and Kendall Smith Franchini are the mother-daughter duo and cofounders of the Cook’s Atelier, a French cooking school, culinary boutique, and wine shop in Beaune, France. This international culinary destination in the heart of French wine country has been featured in many publications, including Travel + Leisure, Fodor’s, Food & Wine, Condé Nast Traveler, and more.

A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories — traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks — from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

About the Author:

Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

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Пролистать книгу French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts  на сайте издательства.

Ferrandi, the French School of Culinary Arts in Paris – dubbed the “Harvard of gastronomy” by Le Monde newspaper ― is the ultimate pastry-making reference.

From flaky croissants to paper-thin millefeuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step ― from basic techniques to Michelin-level desserts.

Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates.

Ferrandi, an internationally-renowned professional culinary school, offers an intensive course in the art of French pastry-making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy- to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this pâtisserie bible provides everything you need to master French pastry-making.

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Пролистать книгу French Patisserie: Master Recipes and Techniques from the Ferrand на сайте издательства.

A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy -- for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.

The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.

The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

About the Author:

Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company "Les Fromages du Mont Royal" was founded in 1991.

FERRANDI Paris, the French School of Culinary Arts — dubbed the “Harvard of gastronomy” by Le Monde newspaper — offers the ultimate reference on cooking with fruits and nuts.

This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

About the Author:

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).

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Пролистать книгу Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts​ на сайте издательства.
 

James Beard Award–winning author Janet Fletcher presents a wine country cookbook that celebrates sustainable garden-to-table dining.

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by Janet Fletcher with photographs by Meg Smith.
Bring the garden to the plate with:

- A Heirloom Tomato and Peach Salad, served with Burrata or Golden Beet Gazpacho
- A glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah
- A platter of crisp spring vegetables with Caramelized Spring Onion Dip
- A fine California red wine with Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro

Luscious finales such as:

- Blood Orange Crème Brûlée
- Cheesecake with Blueberry Gelée
- Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

About the Author:

Janet Fletcher is the author of over 30 books on food and beverage, including Wine Country Table, Cheese & Wine, Fresh from the Farmers Market, and Sur La Table’s Eating Local: Recipes Inspired by America’s Farmers. Fletcher publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and SOMM Journal magazines. Her journalistic work has earned her three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including the New York Times, Saveur, Fine Cooking, and Food & Wine. She lives and works in the Napa Valley.

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A Wine Country cookbook that celebrates sustainable, garden-to-table dining

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award–winner Janet Fletcher.

Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book’s garden-inspired desserts include luscious finales such as Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream.

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

Delicious, nourishing recipes from the world’s healthiest cafes, hotels, spas, experts and celebrities.

Authors Tali Shine and Steph Adams have handpicked a selection of gluten-free recipes from top hotels, spas, organic cafes, supermodels, fashion designers, celebrity fitness trainers, and health experts from around the globe. Good to Glow is your go-to guide complete with useful health tips and a glossary of international hotspots all in one.

Tali and Steph believe in eating nutritious food to help nourish the body, feel good, and get you on the road to a glowing lifestyle. In this book, you will find mouth-watering recipes for juices and smoothies, breakfasts, brunches, lunches, and dinners, as well as sweets and snacks. From slow-roasted chicken to seafood paella to triple choc cheesecake, Good to Glow will leave no one’s health food dreams unattended.

TALI SHINE is a health and wellness expert who consulted for international spas and wellness centers, such as London’s prestigious South Kensington Club, whose spa, fitness program, and juice bar she helped to develop. She also worked with clean-eating franchise Counter Kitchen to create healthy and delicious on-the-go dishes.

With a Masters degree in journalism, Tali is often called upon by international television and print media to comment on wellness and lifestyle trends. She has written for numerous publications, on the topics of health, nutrition, beauty, and wellness. This has given her the opportunity to spend time with global experts, and to learn about the most important advancements in these areas. Tali is the author of The Glam Girl’s Guide to Sydney Shopping, has worked with tourism boards, and launched her own cosmetics line, Tali by Tali Shine in 2005, for the "girl on the go”. The range is inspired by her favourite cities. Tali currently splits her time between London and Sydney.

STEPH ADAMS is a digital influencer, former model, and art director. After eight years in the modelling industry flying around the world for commercial and magazine shoots, Steph started working as a designer for AustralianVogue, GQ, Vogue Entertaining & Travel, and vogue Living. She then moved on to work as an art director for Marie Claire Australia and other international publications including British Vogue, Harper’s Bazaar, Elle, Condé Nast Traveler, and Net-a-Porter in London.

Highly respected in the fashion industry, Steph continues to collaborate with brands and charities as a model, stylist, creative director, and ambassador. Steph’s style and taste has been called upon to produce creative concepts for fashion’s top brands like Chanel, Dior, Louis Vuitton, L’Oréal Paris, Tiffany & Co., Tag Heuer, SK-11, Shiseido, Skyy Vodka, and Max Factor.

 - Delicious and nourishing recipes
 - Health advise from renown health experts and nutritionists
 - Numerous addresses for “glowing” restaurants and cafés