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Two Weeks at the Lodge  

By Jake & Olivia Warwick
Photography by Ron Molnar

Goats cheese souffle with shaved fennel salad

Twice cooked duck with steamed jasmine rice, stir fried greens & asian jus

Grilled chorizo sausages, haloumi cheese & roasted capsicum

Salmon fillet with saffron & fennel risotto & slasa verde

Beef eye fillet with potato rosti, green beans, braised red cabbage & red wine jus

Espresso pannacotta with Kahlua syrup & chocolate coated coffee bean praline

Buttermilk pancakes with honeyed ricotta, poached berries & maple syrup

Poached eggs with bacon & slow roasted balsamic tomatoes

Chocolate torte with raspberry coulis

Caramel slice

Chocolate chunk cookies

and heaps more


Latitude 36.50

Warming Recipes from the Mountains

By Jean-Michel Gerst
Landscape Photography by Ron Molnar


Winter in the Alps is the busiest time of the year. After action-packed days on the slopes, everyone wants a warm, comforting meal to come home to.

Snow food is comfort food, warming you up and giving you energy for a big day out on the slopes.  

From cold latitudes comes Jean-Michel Gerst's heartwarming food. Inspired by the traditions and recipes of his family, the region of Alsace and other winter destinations around the world, Jean-Michel Gerst shares recipes to warm your belly and stir your memories. Featuring Ron Molnar's beautiful landscape photography of the Australian Alps, Jean-Michel showcases classic recipes from France and Germany, with his own modern twist and easy enough for everyone to create at home. There's food to fill you up before a big day on the mountain, warm you on those chilly nights and sweet sugar hits for a winter afternoon. Curl up beside the fire with these easy recipes for entertaining or family meals that everyone can make at home.


Filled with hearty recipes including:   

Crumbed Veal Schnitzels  

Flame Cake (an alpine version of a pizza)  

Pan-fried Flank Steak, Potato and Truffle Chausson and Shallots   Sauce.  

Smoked Salmon and Dill Cake  


Raclette (melted cheese)  

Terrine of Duck Liver  

Beetroot Gnocchi  

Duck cooked in Pinot Noir  

Smoked Pock Hocks glazed with honey and citrus juice  

Salmon and Prawn Pie  

Spiced Pork Sausages with Onion, Beer and Currant Jam  

Venison Lasagna  

Spatzle (Alsatian pasta)  

Galette of Pear and Dark Chocolate  

Chocolate and Hazelnut Cake  

Steamed Brioche  

and lots more  




Published by New Holland Publishing Australia Pty Ltd 

 $39.95 plus shipping, all copies are signed by the chef.

To order please email 

or call on +61 (0)414 600 590.

© 2015 Ron Molnar Photography


 $39.95 plus shipping, all copies are signed by the chef.

To order please email 

or call on +61 (0)414 600 590.