heat: the alchemy of food

Heat is built around Simon Borghesi’s life as a chef, interwoven with stories from his background, travels and training, including under the renowned open-fire chef Francis Mallmann. Many of the recipes within make use of age-old techniques that bring the alchemy of food into effect. The spell is cast during the preparation, after which the food is left on its own to ’ do its thing’ . In much cooking practice today there is a focus on methods and techniques, less so on the spaces in between -- but that is where the magic lies.

Simon Borghesi is a highly qualified and experienced chef who has travelled the globe honing his skills since childhood. Recognised for his passion, talent, and skill, he has trained under some of the world’s great chefs including Frances Mallmann, Jacques Reymond, and Scott Pickett, among many others, while building his repertoire and developing his own style. He is currently Head Chef at Matt Moran’s The Rockley, in Central New South Wales, Australia. Luisa Adam is a writer and publisher with over 30 years’ experience in trade, academic, and government publishing. She holds a Masters in Editing and Publishing and a second in Design and has also written several books. In the early 2000s, she founded her own publishing company which is now run as a family concern.