In their new book The Ethical Omnivore Laura Dalrymple and Grant Hilliard from Feather and Bone show the beauty of nose-to-tail cooking. These pages are a taste of the delicious end result.

Brendan's lamb rump with green sauce

Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.

Jehan's summer salad with wagyu chuck

Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.

Feather and Bone's chicken liver pâté

Feather and bone's chicken liver pâté

Begin this recipe 1 day ahead. Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.