It’s been 30 years since the renowned Australian cook, restaurateur and author released her famous tome: nearly 1,400 pages of recipes from sauteed abalone to zucchini soufflé, and a one-stop kitchen resource covering everything from how to stop cut apples from going brown to the difference between fresh and dried yeast. In the intervening decades she’s been busy: she started a charity, was made an Officer of the Order of Australia, awarded a centenary medal, and, naturally, she released more cookbooks.