Good Food Every Day
by Gary Mehigan
Gary Mehigan has long been one of my favourite chefs, which is what drew me to this book in the first place. But when I realised there were no photographs, I’ll admit I was a little sceptical. It’s rare to find a modern cookbook without at least some imagery.
As soon as I started reading, though, that hesitation disappeared. Part reference guide, part recipe collection, it’s a thoughtful, generous book where Gary distils forty years of professional cooking experience into something practical, personal and entirely approachable. His writing has that same warm, grounded tone he’s known for, and it feels a little like having Gary in the kitchen with you, quietly guiding you along.
The Look, the Feel, the Flow
Good Food Every Day comes as a softcover edition with a clean white background, flecked with gold and grey. The design features four simple bowl shapes stacked together, a subtle nod to the beauty of everyday cooking. The back cover introduces Gary and his philosophy, and includes the book’s only photograph, a portrait of Gary himself.
Inside, the layout is practical and thoughtfully considered. It opens with a detailed contents page, followed by an introduction from Gary that immediately sets the tone. He addresses the absence of photography head on, explaining that his goal was to create an illustrated cookbook that sparks imagination rather than one filled with glossy, aspirational images. His introduction celebrates the joy of cooking and sharing food, while encouraging readers to make the recipes their own, to swap ingredients, write notes in the margins, and buy local wherever possible.
Gary also includes a key system that categorises recipes into four groups: Everyday Favourite, Inspire, Worth the Effort, and For Sharing. It is a thoughtful addition for those who like to plan ahead, though I will admit I did not find myself referring to it while cooking.
Before diving into the recipes, there is a twenty page section titled Basic Equipment & Techniques. Whether you are a beginner building your confidence or an experienced cook who enjoys understanding the "why" behind the "how", this section is well worth reading. Gary distils four decades of kitchen experience into clear, approachable advice, from temperature control and cooking methods to deglazing and seafood preparation. It strikes a rare balance between technical and practical. He finishes the section with a simple guide to essential kitchen tools, perfect for anyone starting or refreshing their kitchen setup.
The recipes themselves are organised into nineteen chapters, each beginning with a short introduction that offers insights, anecdotes, or tips related to the dishes ahead. Recipes are neatly laid out across one or two pages, with clear ingredient lists, concise methods, and additional tips tucked into the margins. These little side notes often hold invaluable nuggets of advice, the kind you would only get from cooking beside a chef with Gary’s experience.
True to its intent, the book features no food photography, but it is far from visually bare. Ingredient illustrations are scattered throughout, bringing warmth and character, while some recipes, such as the Beef Wellington, include step by step diagrams that act as visual guides.
At the back, you will find a short glossary covering less familiar ingredients. Each term corresponds to underlined items in the recipes, making it easy to flip back for clarification. I did notice that Kasoori Methi appears underlined in the recipes but is missing from the glossary, likely a simple oversight in an otherwise meticulous book.
Want to Follow Along?
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A copy of Good Food Every Day surrounded by fresh ingredients for the Beer-battered Fish with Fat Chips & Tartare Sauce.
What You'll be Cooking
The easier question might be what won’t you be cooking? While you might expect a largely Western focus, Gary’s love of travel shines through in a collection that celebrates flavours from around the world.
The book is divided into nineteen sections, covering everything from sauces and sides to shellfish and desserts.
The first four chapters focus on the comforting staples: rice and grains, breads, pastas, pies and pizzas. From there, things lighten up with a run of sections dedicated to soups, salads, sandwiches, burgers, snacks and bites. Dressings and salsas slot in naturally, giving you flavour-packed pairings for those lighter dishes.
Sections nine through eleven move into fish, shellfish, poultry and meat, before transitioning into stews and curries. These dishes lean into slow-cooked depth and flavour, perfect for when you want something hearty and rich.
Vegetables, eggs and cheese come next, offering plenty of sides and some satisfying vegetarian options. While not all of these are meat-free, the focus is on highlighting those ingredients as the star of the plate.
The savoury journey wraps up with a chapter on stocks and sauces, full of recipes to build from scratch at home.
The final four sections are a sweet lover’s dream, spanning cakes, pastries, puddings, soufflés, custards, ice creams and biscuits. There’s enough variety here to keep any baker happy and any dessert craving satisfied.
The four recipes tested from Good Food Every Day.
Tried & Tasted
I cooked four recipes from Good Food Every Day by Gary Mehigan, each one capturing his signature balance of skill, generosity, and refined home-style cooking.
The Beer Battered Fish with Fat Chips & Tartare Sauce (pg. 194) was pure nostalgia. The chips tasted just like a classic fish and chip shop, while the light, crisp batter gave the fish a restaurant-quality finish.
The Coq au Vin (pg. 198) delivered deep, layered flavours and perfectly tender chicken in a shorter cook time than the traditional oven-baked version. Paired with buttery mash, it was comfort on a plate.
The Butter Chicken (pg. 242) was fragrant and beautifully spiced, with rich, balanced flavours that felt both familiar and elevated. A little dryer than the butter chicken's I'm used to, but absolutely delicious.
And the Dal Makhani (pg. 252) proved Gary’s range extends beyond meat. Luxurious, buttery, and full of depth, it was as good as any other version I've had, and one I’ll definitely be making again.
Vibrant Coq au Vin marinade.
Price Check
The recipes in this book generally fall into the everyday affordable category. I was pleasantly surprised by this week’s grocery bill, especially considering the calibre of dishes these recipes produce. Most ingredients are easy to find at the supermarket, with only the occasional specialty item, such as kashmiri chilli powder, that might require a quick trip elsewhere.
You'll Love This If...
This is a cook’s book, and it will feel most comfortable for cooks of an intermediate level or higher. That said, I genuinely think cooks of any skill level can benefit from it. It has the feel of a family cookbook but written by a chef with 40 years of experience, and done thoughtfully, thoroughly, and with real skill.
The recipes range from simple staples to more advanced dishes, yet each one is written clearly enough that with a little time and patience you could work through it, whether you are a beginner or an experienced cook.
This is an excellent book for anyone looking for a go-to companion for daily cooking. Whether it is a weeknight dinner or an impressive feast for guests, Gary’s calm, kind, and experienced voice is there to guide you every step of the way.
Where it Shines
Watching MasterChef Australia, Gary always came across as a genuinely lovely person with a real passion for food, and that shines through in this book. Beyond the recipes themselves, you can feel his personality on every page, and it’s the kind of presence that makes you want to cook alongside him.
I love the cover of this book. The speckled, flecked design feels intentional, or maybe it was a happy accident, but it means I can have it out in the kitchen without worrying about splashes or spills ruining the look. It all just blends in beautifully.
I’m not usually a fan of cooking reference books. Most sit on the shelf collecting dust while my go-to cookbooks get the action. This one manages to bridge the gap, giving you the best of both worlds. It feels like an heirloom you’ll return to again and again.
The format of the book is also a highlight. With clearly defined sections, it is easy to find the type of recipe you want. I love the insights and tips sprinkled throughout each recipe. The introductions are short but important, and additional tips in the left-hand margin feel like notes scribbled in by a mentor.
The Basic Techniques and Equipment section at the start is another standout. Whether you are a seasoned cook or new to the kitchen, Gary’s thorough explanations and tips make this section invaluable. Even if you already know some of it, a refresher can completely change the way you approach your cooking.
Even without photography, the book doesn’t feel dry. The illustrations add life to the pages, and in some cases, like the beef wellington recipe, act as step-by-step guides to make sure you are on track. It’s thoughtful, practical, and full of personality.
A Few Caveats
There are very few caveats worth noting with this book.
As mentioned earlier, there are no photographs of the dishes. While that was an intentional choice, and one that doesn’t detract from the book’s quality in the slightest, some readers may still find it unusual in an era where most cookbooks are packed with imagery. My advice? Don’t let it deter you. Once you start cooking, you realise how little you miss the pictures. It feels nostalgic, almost like you’re cooking from a family recipe that’s stood the test of time without needing glossy visuals.
It’s also freeing. With no image to compare to, you’re encouraged to focus on flavour rather than presentation and to experiment with your own plating along the way.
The only other thing I’d note is that I wish it came in a hardcover option. It’s a generous-sized book and one I’ll return to often, so a sturdier binding would have made it feel more durable and long-lasting.
Marinated and char grilled chicken for Gary's butter chicken.
The Verdict
Good Food Every Day is everything you’d hope for from Gary Mehigan: intelligent, generous, and deeply rooted in the joy of real cooking. It’s the kind of book that doesn’t just give you recipes; it teaches you to think, taste, and cook with intuition.
There’s a rare clarity to the way Gary writes, a confidence that comes only from decades of experience, yet never once does it feel intimidating. Instead, it feels like being quietly mentored by someone who genuinely wants you to succeed in the kitchen.
While the lack of photography may not appeal to everyone, it ends up being one of the book’s quiet strengths, letting the flavour and craft take centre stage. It’s a book that will live in the kitchen rather than on the coffee table, one you’ll reach for time and again, both for inspiration and reassurance.
Beautifully written, endlessly useful, and full of heart, Good Food Every Day is a book that I highly recommend, and one I will return to again and again.
4.8/5 Stars
Want to Try It Yourself?
If Good Food Every Day sounds like your kind of book, with chef-tested recipes that are simple, flavoursome, and perfect for home cooking, you can pick up a copy below.
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