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Scott Pickett
Photo Credit: Photographer: Dominique Cherry

Scott Pickett

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Scott Pickett grew up in South Australia, a region famous for the diversity and quality of its produce. Following his early training days, his respect for the classics and understanding of seasonality drew him to Europe, where he honed his skills in some of the most rigorous Michelin-starred kitchens of London in the late '90s. Today, Scott's highly acclaimed restaurants include Estelle, Saint Crispin, Pickett's Deli & Rotisserie and Matilda. Marriage of Flavours is his second book.

Books by Scott Pickett

Marriage of Flavours

Scott Pickett, a chef renowned for his mastery of incredible flavour combinations, shares 80 recipes for beautifully balanced, flavour-driven dishes that celebrate Australian produce through the seasons – and the secrets that make them so successful.

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5 chefs share the essential ingredients they always have on hand

Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.

Marriage of Flavours by Scott Pickett

A look behind the scenes on the flavours, food and photography behind Scott Pickett's cookbook, Marriage of Flavours. Learn more: https://www.penguin.com.au/books/marriage-of-flavours-9780143789130 Credit: @deancambray (Instagram) #deancambray www.deancambrayphotography.com

Apple tarte tatin, star anise ice-cream

A warming winter dessert from Scott Pickett's Marriage of Flavours.

Gnocchi, gorgonzola, silverbeet

A beautifully balanced gnocchi dish that showcases umami and bitter flavours, from Scott Pickett's Marriage of Flavours.

Shop seasonal: winter

From Marriage of Flavours, Scott Pickett offers some inspiration for winter cooking.