XMAS ORDER CUT-OFF DATE: 28TH NOVEMBER 2023
Buy the entire season 1 of our flagship Take Away series in Australia and enjoy the variety of in...
Buy the entire season 2 of our flagship Takeaway series in Australia and enjoy the variety of inc...
Back to where it all began! Enjoy this diverse variety of titles from our Geelong-based venues fe...
The Sydney range of our flagship food and drink series in one easy-to-shop spot. Bread, Meat, Gy...
The Hobart bundle features some of Somekind's favourite foodie venues! Check out Pigeon Whole Bak...
Get your hands on all 3 of the Takeaway Tokyo titles in our Takeaway Tokyo Bundle
Pigalle
Althou...
Say it with Somekind!
We know..there are TOO many books to choose from. If you're looking for the...
PUBLISH FOR GOOD
Somekind x Steve Gavan
Steve Gavan is a Designer/Illustrator based in Melbourne...
PUBLISH FOR GOOD
Somekind x Steve Gavan
Steve Gavan is a Designer/Illustrator based in Melbourne...
PUBLISH FOR GOOD
Somekind x Steve Gavan
Steve Gavan is a Designer/Illustrator based in Melbourne...
Our book New Voices on Food anthology from Diversity In Food Media includes a selection of new & emerging voices from a variety of under-represented backgrounds writing about food in ways that promise to get our brains buzzing. Edited by Lee Tran Lam.
Our book New Voices on Food anthology from Diversity In Food Media includes a selection of new & emerging voices from a variety of under-represented backgrounds writing about food in ways that promise to get our brains buzzing. Edited by Lee Tran Lam.
Get your hands on both New Voices titles with our New Voices Bundle
Difference. It’s what makes...
ECHOES is a lyrical collection of personal essays from writer, essayist, critic and poet Shu-Ling Chua which references art and literature, pop culture & nostalgia. ECHOES is part of Somekind Press' new book series ROAR, and is inspired by old Chinese pop songs, Malaysian culture & the limits of language & translation.
VOICE
"An adventure, a home, a new skin to slide into and claim as my own…”
In writer Rijn Co...
STITCHED
KIM TRIEBSEE
STITCHED is a startling essay collection from writer/designer Kim Triebsee...
VOICE
"An adventure, a home, a new skin to slide into and claim as my own…”
In writer Rijn Co...
Split Bill: Bundle
A ‘split bill’ is when two comedians pair up to do one half of a show each. So...
Split Bill: Lauren Bonner & Lewis Garnham
A ‘split bill’ is when two comedians pair up to do ...
Split Bill: Prue Blake & Alexandra Hudson
A ‘split bill’ is when two comedians pair up to do ...
Split Bill: Kevin Duo Jin & Harry Jun
A ‘split bill’ is when two comedians pair up to do one ...
At Sydney bistro Porcine, classical French technique meets top-notch Aussie produce and service. A celebration of all things swine, their Takeaway book is filled with recipes from snout to tail. Think Whole Hog Terrine, Pig’s Head Farce, Devilled Tails, Trotter Schnitzel and the best chops you’ll have in your life.
Featuring over 20 bread and pastry recipes, how to make the most of each and every loaf and the basics of baking. This book by much loved bakery Pigeon Whole Bakers in Hobart, Tasmania is a must-buy for food lovers.
Chef O Tama Carey's book tells the tale of the curry powder that forms the backbone of her Sri Lankan cooking & reveals each of the nine spices that go into making it. One very special, singular curry powder recipe from one of Sydney's top Sri Lankan restaurants provides a dazzling array of distinctly flavoured dishes.
This book by Sydney restaurant Ester shows you how to use up the stale bread you can't bring yourself to bin. Recipes for sourdough ice cream, salads, soups, sauces, crumbs, caramels, vinegars and more. Chef Mat Lindsay's book on bread offers a diverse range of dishes that span the full course of a meal.
The Pie Life
A rolicking rollercoaster ride following the ups and downs of the first year in th...
Experts in the industry, boutique bottle shop P&V Merchants in Sydney's Inner West offers their list of favourite local producers and wines including natural, sustainable and organic. This book takes you back to basics in how to drink wine with tips on pairing the best food and wine.
9 mistakes we made for you
Opening in a Santa Monica strip mall back in 2016, Kato hit the local ...
The Road Less Traveled
At tiny LA taco temple Sonoratown, Jen Feltham and Teo Diaz don’t believe ...
You Must Suffer
There is a special place in hell for those who tell you that sourdough is easy. B...
Beyond Ceviche
At Holbox in Mercado La Paloma, the seafood sparkles with megawatt brightness, Che...
Recipes & Stories from a Chinatown Legend
A Chinatown institution, Hop Woo has come a long wa...
The little book of Dashi
When an ingredient becomes everything
At Ise Sueyoshi, a kaiseki res...
How to build a bakery
‘Mi casa es su casa’ (my home is your home) reads a sandwich board at the...
Welcome to small world
In the sprawling realm of Tokyo, little worlds can be found in even the ti...
Get your hands on all 3 of the Takeaway Tokyo titles in our Takeaway Tokyo Bundle
Pigalle
Althou...
Twenty by Four: Edition 3 - Four tattoo artists creating original art with proceeds divided 4 ways. For this edition our curator has been delving deep into the world of tattoo artistry and has picked Aarons-World 94, Dan Octoriver, Blair Maxine McKenna and James McKenna to ink up our books with their incredible work.
Twenty by Four: Edition 2. A book of original artwork by Australian-based artists. 4 artists contribute 20 pages of contemporary art each with proceeds divided 4 ways. This edition features Holly Leonardson, Ben Jones, Lucia Canuto & Eytan Messiah. Collage, Vinyl covers, printing. It's a perfect gift for art lovers.
Twenty by Four is an 80 page book of original art prints: 4 artists contribute their contemporary artwork with ALL proceeds divided 4 ways to support local artists. This edition features Geelong artists Georgia Naughton, Joshua Maxwell de Hoog, Laura Alice & Lauren Green. Modern artwork perfect gift for art lovers.
This book by Palisa Anderson (Boon Luck Farm & Chat Thai) charts the journey to reconnect with nature, raises questions of consumption and food waste & the roles that we play in today’s broken food systems. Palisa provides a vision for embracing & connecting with produce & sustainable food. This book will redefine your approach to growing and food waste.
Featuring over 20 bread and pastry recipes, how to make the most of each and every loaf and the basics of baking. This book by much loved bakery Pigeon Whole Bakers in Hobart, Tasmania is a must-buy for food lovers.
This book by Sydney restaurant Ester shows you how to use up the stale bread you can't bring yourself to bin. Recipes for sourdough ice cream, salads, soups, sauces, crumbs, caramels, vinegars and more. Chef Mat Lindsay's book on bread offers a diverse range of dishes that span the full course of a meal.
Chef O Tama Carey's book tells the tale of the curry powder that forms the backbone of her Sri Lankan cooking & reveals each of the nine spices that go into making it. One very special, singular curry powder recipe from one of Sydney's top Sri Lankan restaurants provides a dazzling array of distinctly flavoured dishes.
Experts in the industry, boutique bottle shop P&V Merchants in Sydney's Inner West offers their list of favourite local producers and wines including natural, sustainable and organic. This book takes you back to basics in how to drink wine with tips on pairing the best food and wine.
A book on new-style Chinese food by chef Victor Liong of Lee Ho Fook restaurant, Melbourne. Includes 25 recipes for home-cooked Chinese food, Victor's 8 top ingredients along with culinary advice, reflections and stories.
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