PAMPHLET - GABRIEL GATES FAVOURITE RECIPIES
White rectangle A4 sized pamphlet with black text. Title across top with date of issue. Front features five recipes, two along the top [Porkburger.] and [Choux Pastry ( Eclairs).] and three along the bottom third [Chocolate-chip Cookies.], [Butter-crumbed Fish.] and [Steak Diane.].
in the middle of the flyer is the drawing of a round plate with a fork on the left and knife on the right with text on the plate [What's / Cooking / 9]
In the bottom right in red is the Coles supermarket logo, a red ball on the top right with text.
In the bottom middle in a black boarder is an advert for SPC tinned fruit.
On the back are the same Coles logo and SPC advert and What's Cooking logo along with four more recipes. top [Chinese-style Cabbage Soup with Pork.] and [French-style Apple Tart.], bottom half [Chill-Bean Pie.] and [Gaby's Yabbies.]
A flyer that was from a series of flyers produced in partnership between Coles Supermarkets and celebrity chef Gabriel Gate that features recipes by Gate. Garry Smith collected the sheet and stored it inside another cook book. This was part of a larger collection of recopies and cook books that Gary used for inspiration during his career as a chef and as the owner of the Manse Restaurant.
The Manse Restaurant was opened around May 1988 by Alex and Kerry Koers in the former Congregational Church Manse building. In the early 1991 Gary Smith, who had been working as an apprentice at the restaurant, purchased the restaurant and ran it until its closure in 2020 due to COVID 19 pandemic and ill health.
Details
Details
Title [Issue Three / Gabriel Gates Favourite Recipes / Monday 20th April - Friday 24th April, 1992]
bottom right [coles / SUPERMARKET]
MEDIUM
Part of a suit of cook books and recipes used by Gary Smith and his staff for inspiration at The Manse Restaurant. It represents the style of food that Gary served and was inspired by at the restaurant and through his catering services. The recipes were used by Gary from when he was an apprentice chef and when he was the head chef and owner of the Manse. The book also represents a far larger library of cook books and recipes purchased and collected by Gary throughout his career as a chef and as an owner of the restaurant.
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