The Drunken Admiral seafood restaurant stands as comfortable on the Hobart waterfront as Jamison Godfrey stands in its kitchen. He was destined for the role from his earlist days, growing up in Tasmania in a food-loving family which gathered ingredients from the local land and streams.
He may not have realised it, but he was equally born to write cookbooks. These seafood, meat and dessert recipes are of the highest professional standard, but Godfrey has an unusual ability to make complicated instructions simple.
This is a magnificent recipe collection, suitable for anyone who would be cook.