THROUGH THE SEASONS

Harvest is a collection of recipes divided up by the seasons, with recipes for produce at its best in summer, autumn, winter and spring. The book contains 52 longer recipes, each accompanied by beautiful photography in Emilie Guelpa's distinct style, as well as a further 150 shorter recipes written in the accompanied by Emilie's gorgeous watercolour illustrations of the produce featured in the recipes.

The recipes are simple yet sophisticated, focussing on using produce when it's at its best. Recipes include Barbecued quail with baby carrot salad and black quinoa, Seared tuna with fennel confit, Chestnut risotto with sage and pancetta, Lemon olive oil cake with raspberry curd, Dulce de leche and banana pavlova with salted praline and many more ...