Beaumaris Books

24 South Concourse Beaumaris 3193 Phone +613 9589 4638

 

Beaumaris Books

In association with Penguin Books Australia

Proudly presents an evening with

Eamon Sullivan

To coincide with the release of his new book

Eamon’s Kitchen

  

When: Wednesday 31st Aug , 7.30pm

Where: TRUE SOUTH, 298 Beach Road, Black Rock

Cost: $30.00 includes admission & finger food. Drinks at bar prices

Deal: Buy ‘Eamon’s Kitchen’ (RRP $35.00) at the time of ticket purchase to get the book & ticket for only $50.00

Only at time of ticket purchase

Only one specially priced book per ticket

Phone: 9589 4638

E-mail: read@beaumarisbooks.com.au

**Phone credit card bookings accepted** Bookings Essential

Eamon Sullivan first swam for Australia in 2004, and quickly made his way from relay swimmer to leading man. He became the fastest sprinter in the world in early 2008, breaking world records in both the 50-metre and 100-metre freestyle events. Eamon is a two-time Olympian with three medals to his name, and has won gold in the World Championships and Commonwealth Games. He is in training for the London Olympics. He will soon open a café in Perth, his hometown, and won Celebrity MasterChef in 2009. Eamon is the face of Uncle Toby's, CSR Raw Sugar and Davenport, and is Cleo Bachelor of the Year 2011.

‘There are a lot of similarities between an elite athlete and a top chef. An impeccable sense of discipline, always going out on a limb, and living by the philosophy that to get better you must keep working hard – very, very hard. Eamon has all of these traits and more.’ – George Calombaris
Eamon’s Kitchen What do you get when you take an Olympic swimming champion, Celebrity MasterChef winner, heartthrob crush and friendly Aussie larrikin out of the pool and put him in the kitchen? The result is Eamon Sullivan’s debut cookbook Eamon’s Kitchen, a tantalising journey through the moreish but healthy dishes our beloved home grown champion loves to cook. Eamon is a believer in healthy eating and an organised approach to food and cooking. This comes across in his mouthwatering recipes covering culinary delights from breakfast and brunch (toasted brioche with sugar-grilled mango and crisp prosciutto anyone?) to salads (black fig, blue cheese and hazelnut salad) and seafood (whitebait and zucchini fritters with lemon aioli).

Opening Hours: Monday - Friday 9.00 til 5.30 Saturday 9.00 til 3.00 Sunday Closed

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