Heat, the Alchemy of Food

This book honours the simple methods of using heat, fire, time, and reflective observation to transform basic ingredients into soul-enriching fare. Interference is minimal; instead,layers of flavour and texture are achieved through the mesmerising process of food preparation and cooking, coupled with seasonal, complementary ingredients.Included is an array of recipes with accompanying notes and stories, many reflecting Simon Borghesi’s time working for legendary fire chef Francis Mallman in Argentina, running an exclusive restaurant in the southern-most tip of Patagonia, his training with Jacques Reymond, and the influence of his great- grandparents, Italian immigrants who are historically acknowledged for introducing pasta and other Italian cuisine to Melbourne in the 1930s.

Simon joined the team as Head Chef at the Rockley Pub in 2023 and I knew straight away he was the perfect fit. His background, knowledge and incredible food repertoire sets hime apart. This book showcases just how talented he is. — Matt Moran, Chef and Restaurateur

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.

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