Scott Pickett
Book for an event
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
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.
More features
Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.
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
A warming winter dessert from Scott Pickett's Marriage of Flavours.
A beautifully balanced gnocchi dish that showcases umami and bitter flavours, from Scott Pickett's Marriage of Flavours.
From Marriage of Flavours, Scott Pickett offers some inspiration for winter cooking.