Having already successfully garnered herself an army of fans and an armful of accolades within the Australian dining scene, chef Danielle Alvarez has turned her attention to the literary world. The American import revealed in recent days that she will be launching her first cook book, with the contract only signed over the past weekend.

Speaking at the most recent Gourmet Food Weekend event hosted at Cabarita’s Halcyon House, Alvarez told guests that she had recently partnered with Harper Collins with plans to launch a cooking tome in the next year or so.

“It’s really exciting,” she said “it’s going to be heavily inspired by my time spent at {acclaimed American venue] Chez Panisse and Fred’s.” But’s it’s not exactly going to be replicas of what you will find in the award-winning Paddington restaurant. Rather it’s a home-style take on Alvarez’ distinct rustic cooking style.

“It’s not going to be what you’ll find in the restaurant, a menu which is focused on individual portions. We don’t do share plates at Fred’s. But I’m going to weave that into the book, with recipes to share and to entertain with.”

Alvarez will also be focusing on her passion for fermenting, with tips and tricks for making your own yoghurt and bread promised. “There is so much potential when it comes to fermenting,” says Alvarez. “I want to show people that it’s not as difficult as it may seem.”

We can also guarantee that Alvarez, despite being a Cuban-American, won’t be integrating any Cuban-inspired dishes into the cookbook. But her reasoning is simple, “I can’t cook Cuban as good as my mom!,” she laughs.