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Simon Bajada

@simonbajada

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Photographer
Represented @weiweiprd
Cookbook Author.

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Dedicated to all the polentoni!
My next book takes the reader along ancient salt routes, a road trip from the emerald shores of Liguria, through the rolling hills of the Langhe, across the flats of the Po valley, and up to some of Europe’s highest mountain peaks in Aosta.
The journey reveals lesser-known Italian cuisine, where butter begins to replace olive oil, bitterness is celebrated, and alpine cheese is a way of life.
It is the culmination of decades of my appreciation for the region, countless visits — a journey that began with an off-piste ski run from Switzerland into Italy, resulting in one of the most memorable lunches, and eventually to cooking many of these dishes in a Melbourne restaurant over 20 years ago.
So many people have helped shape this book: nonnas, journalists, Michelin-starred chefs, old ski-bum friends— too many to name here — but you know who you are. Thank You.
It will be released in August.
I’ll put a pre order link up top.
Have a great weekend.
@hardiegrantbooks
@hardiegrantusa @hardiegrantuk .
#cookbook by @simonbajada

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5 months ago

A meal at Noma, all the way back in 2006, changed how I thought about cooking. I had grown up with food so different, I embraced the “outsider looking in mentality” embarking on a mission to discover what Nordic cuisine encompassed. Ikea meatballs and progressive new nordic dishes were my reference points, what existed in between?
I wanted to cook New Nordic at home and create dishes that cooks outside Scandinavia could also replicate . The New Nordic & Nordic Light cookbooks came out in 2014 & 16’ , I was chuffed, they sold in many countries, the first translated in to Italian and German.
10 years later- the Modern Nordic, a combination of sorts, of both books, reprinted with a new cover and original design by @murraybatten and a preface by none other than @mattias.kroon .
It will soon be available in German, via Dorling Kindersley (Verlag).
Thanks to @simonnpdavis @hardiegrantbooks @hardiegrantuk @hardiegrantusa for believing in the book and giving it a new lease of lfe.
#cookbook
#newnordic
#newnordiccuisine by @simonbajada

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a year ago

Ive written another book!
Malta, Mediterranean recipes from the islands, will be released by @hardiegrantbooks in June.
These sun drenched rocks breach the middle of the Mediterranean Sea, where a cuisine is influenced by neighbours and occupiers past. The cuisine values classic Mediterranean but also surprises, spices from North Africa, pasta but different, warm winter dishes frequent, unfussy seafood and there are many vegetable led dishes. Did I mention tomatoes, tomato paste, tomatoes!
Learning more about my heritage and spending time with the friendly folk of Malta & Gozo I rediscovered the effortless joy of Mediterranean food, smothering a ripe tomato on crusty loaf and dousing it in olive oil is unbeatable. I can't wait to share the book with you.
Pre orders can be made at the link in my bio. Have a great weekend.
#malta #cookbook by @simonbajada

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3 years ago

@lugyah_la Oaxacan in LA for @saveurmag
Words @thegluster 🤙 by @simonbajada

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2 days ago

Lesvos 🇬🇷, this Summer.
With guidus maximus @fotisvallatos
#saltyair
@weiweiprd by @simonbajada

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17 days ago

Fulfilled. I barely noticed the meal I ate was entirely absent of meat or seafood.
The contrasts were all there: moments of freshness and zing, deep earthiness, richness and restraint. The entire food triangle was represented — just that one familiar corner missing.

Pleasantly, it was also difficult to define. No fusion, no modern take on Austrian cooking. Just the best-quality products, caught in their prime and brought together creatively, with the utmost care. This was Tian.
And after chatting with Paul, I realised that the meal went beyond cooking. It seemed to start somewhere deeper, with an ideology. I got the sense that if a supplier wasn’t sympathetic to Paul’s cause — to the way he believes food should be grown and treated — they simply wouldn’t be part of the Tian equation.
Viennese diners, visitors, particularly those who choose to seek their protein in other ways, are all the better for it.
Pics for @gourmet.se
@tian_restaurant_wien
@sacherhotels
#vienna
#fine dining
#foodphotography
@andrele1979 @paul_ivic by @simonbajada

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21 days ago

“Behind me, the sea whispered farewell, the shingle of the shoreline rattling like seafood slipping into hot oil. A fitting send-off. I followed the smell of fried squid up into the town for one last snack.” from Tramontana, Liguria’s seafood.
#cookbook
#liguria
#seafood by @simonbajada

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a month ago

Friday was fun, Impromptu Tramontana book release in Stockholm. My upmost respect for hospitality renewed after a day in the kitchen. Thanks to those that made it and a big thanks to @barottocento & @oskar.montano for hosting.
#cookbook
#tramontana
#liguria
#piedmont
#aosta by @simonbajada

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a month ago

NEW WORK • Saltbakad fisk by @simonbajada

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2 months ago

Dublin 💚💚💚
for @gourmet.se

#dublin
#ireland
#foodphotography
#travelphotography
@weiweiprd by @simonbajada

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2 months ago

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2 months ago

Contrary to what many might expect from a slender crescent clinging to the Mediterranean coast, Liguria’s soul is rooted not in the sea, but in the soil. Yes seafood is everywhere- whole fish glittering in platters, prawns so red you question your eyesight - but it’s the humble vegetable, the homely pie and the endless bags of flour that quietly tell the real story. The region’s unique geography- fertile microclimates clinging to sheer cliffs- produces an abundance of wild greens kissed by sea spray and called , charmingly , preboggion. It’s not a single plant rather a mix of whatever wild herbs and greens foragers happen to find. Here are some vegetarian recipes from Tramontana… find it online, link in my bio.
#liguria #tramontana #vegetarian
@hardiegrantbooks @hardiegrantuk @hardiegrantusa by @simonbajada

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2 months ago