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Eamon's Kitchen

This is a collection of the dishes I love to cook and eat. From comfort food to new takes on old favourites. There's a great mix of healthy and more indulgent recipes. All big on flavour, low on time. Enjoy.


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Introduction

As a kid I was a terribly fussy eater. I probably would have turned up my nose at most of the recipes in this book. Mum and Dad tried their hardest to get me to taste new and unfamiliar dishes. 'Just try it – you'll like it!' Mum would say. I'd pull the stunt every kid knows: shovelling in great mouthfuls then disposing of it into a napkin as I pretended to wipe my mouth. Turns out my parents were right all along – I'm now willing to try just about anything, although I draw the line at pizza with pineapple.

How did a fussy kid end up with a passion for food? When I hit high school, each week I had ten swimming training sessions and three weights sessions and I was hungry all the time. My normal day was waking up at 4.30 a.m., training for two hours, eating breakfast in the car on the way to school, spending the day at school, catching the bus straight back to the pool, training from 5–7 p.m. and getting home for dinner at 7.30 p.m. My lunchbox never seemed big enough and only one thing helped satisfy my empty stomach – home economics! I mean, a class where you didn't have to pick up a pen, you got to cook and then eat the results? It was almost too good to be true and I began to taste all sorts of different things. It wasn't long before I was taking recipes home and cooking them for friends and family. My obsession with food was born.

I can no longer eat six packets of chips before dinner and expect to stay in shape, although chips still are my weakness. Diet is a huge part of my life now, but I would actually say 'diet' is the wrong word. It's closer to a mindset of having certain foods in moderation, rather than no carbohydrates, no fat, blah blah blah – you've heard it all before. If there is one thing I have learnt since training at the elite level, it's that eating healthily and maintaining/losing weight is all about balance, not robbing yourself of the things you love.

My food philosophy revolves around being organised. Master being organised with food and you will master eating well. When we're rushing, we often make poor choices when it comes to eating. I work around one 'fat day' a week, a day when I eat exactly what I want for breakfast, lunch and dinner. Otherwise, it's all about fresh produce, with the occasional snack to settle my cravings.

This book is about the food I love to cook: there is a good mix of healthy and more indulgent recipes. The ingredients are readily available, most recipes are very easy to make and many are quicker than getting take-away. So, take control of your kitchen, have some essential ingredients on hand and get cooking. Try it, you'll like it!

Eamon

  • Published
    29/08/2011
  • Publisher
    Penguin
  • Author
    Eamon Sullivan
  • Number of Pages
    192
  • Product Weight
    0.801 kg
  • Country Of Origin
    Australia
  • Product Code
    WCC100000000003809
  • Reference Number
    003809
  • Article Number
    8240681
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