| Click here to go to the Hungry Duck www.hungryduck.com.au |  | The Book Kitchen is the result of passionate chefs
traveling the world experiencing culinary delights when and wherever possible. David Campbell worked for Tetsuya in London and transferred to the US to continue the concept for Millennium Hotels. After experiencing in New York how restaurant menus can be so produce driven, David knew it was time to start sharing his passion with fellow foodies. Time in London and Europe showed just how much Australians miss out on food literature. Not just cookbooks but novels, reference guides, photographic journals, foreign language books and professional texts.
Our "kitchen’’ combines serving the freshest, sustainable, seasonal produce available with a broad selection of food related books. Our floor staff are a combination of chefs and other industry people who love epicurean books. Our aim is to create an atmosphere to stimulate the minds of all
lovers of food.
The Book Kitchen sources organic and free range produce where possible. This means that we search for the best seasonal produce with our suppliers. As organic and biodynamic foods use traditional farming methods and don’t use pesticides, ingredients aren’t always available. So where we can we will substitute for another ingredient. Our menus are market driven, as we go to the markets ourselves twice a week we can change the menu accordingly. We have sourced bio-dynamic eggs from Havago farm in Oberon, use Country Valley organic milk in our coffee, use line caught fish and other ecologically sustainable produce. |  |  |  |
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