An Evening with Danielle Alvarez

Join celebrated chef and cookbook author Danielle Alvarez in launching her new cookbook, Made Simple, a collection of more than 80 recipes designed to make delicious, unfussy cooking achievable at home.

Hear Danielle talk about the inspiration behind the book, her approach to cooking with great ingredients, and her favourite recipes from Made Simple.

Plus, enjoy a special treat prepared by Danielle herself!

There’ll also be a Q&A, followed by the chance to have your copy of Made Simple (or one of her previous books) signed.

Time: 6:30pm arrivals for a 7pm start.

Tickets: $10 per person (+ GST and Humanitix fee)

Please note: Your $10 ticket fee is redeemable towards any book purchase on the night.

About Made Simple:

Everyone who's cooked a Danielle Alvarez recipe knows that she offers that extra something: a sharper, deeper, taste; flavours that are both familiar and surprising; methods that work perfectly. Her level of skill is rare in this world of too-many-cooks, and she imparts to her reader confidence and excitement: who knew I could make food like this, and so easily?

Made Simple is Danielle at her most generous best – doing away with adornment and breaking cooking down into its simplest essentials. Here are over 80 of the best possible recipes for cooking at home, each one purpose-designed for ease and enjoyment. Danielle has decades of experience in restaurants and at home, distilling what belongs on a plate and what can be left out: real food, with a focus on what's achievable. The best recipes to enjoy at home, made simple.

About Danielle Alvarez:

Danielle Alvarez is a celebrated chef and cookbook author based in Sydney, renowned for her approach to seasonal, sustainable cooking. Originally from the United States, Alvarez honed her culinary skills at legendary establishments such as Chez Panisse and The French Laundry in California before relocating to Australia in 2014. In 2016 she opened celebrated, 2-hatted Sydney restaurant, Fred's, where her dishes highlighted the best of locally-sourced ingredients cooked over fire. Alvarez's food philosophy revolves around creating dishes that are not only delicious but also celebrate the integrity and freshness of the ingredients she uses.

In 2022 Danielle stepped away from restaurants and into the home kitchen. She has a regular recipe column in Good Weekend magazine and writes a fortnightly newsletter, Made Simple, where she shares recipes and stories to make cooking at home a little easier. She is the culinary director of events at the Sydney Opera House and has written two cookbooks. This is her third book.