Ozzie chef Bill Granger presents an unusual collection of seasonal favourites, using various special occassions and holidays as his inspiration.

Evocatively written with simple, colourful prose and beautiful photographs - although perhaps rather too many of the pictures feature Mr Granger himself - this is a book which one kight think to have great relevenace and appeal to all the inhabitants of the Southern Hemisphere.

The climates of South Africa and Australia are similar, and a book suggesting salads and cold collations for the Christmas Table rather than the hot, heavy meals served by those who enjoy a white, wintery Yule - is a refreshing change.

Like Ours, the Ozzie culture includes braaivleis, rugby and sunny skies: beach barbecues, swimming pools, long hjot days and relatively easy access to wide open spaces are all part of their mise en scene.

Unfortunately, the similarities end with the climate and envirnoment: Australian cooking is inexplicably alien in its combinations and ingredients, reflecting adventurous fusions which are largely alien to the traditions of European cooking, whether English, French or even Hungarian.

Possibly the birth place of fusion cuisine, Australia absorbed not only European influences but those of South East Asia and the Pacific as well. For every familair ingredient there will be at least one that is unusual.

Chili, Lime, Mirin, Hoisin Sauce, Curry Paste, Noodles, Bok Choy, Tamarinds, Tofu, Fresh Ginger, Paneer, Garan Masala and Rice Wine are just some of the someone exotic choices with a starring role in these pages.

The recipes are clear, uncomplicated and reliable, but the flavour combinations are definitely not for everyone. A wonderful book to give your gay nephew, but for your maiden aunt and anyone with a conservative palate, stick to Delia Smith. ( )