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Dennis B. Valcich, Chef

Dennis B. Valcich was born on a small family island Ošljak on Dalmatian coast of Croatia.
After finishing one of the best catering schools in Europe, in the ancient city of Dubrovnik, he migrated to Sydney Australia in 1966.
He worked in number of hotels like Australian, Wentworth, Travelodge and Menzies as well as number of restaurants like Red Coach and Endeavour.
Dennis also run his own restaurant Riva at two Croatian Clubs, Dalmacija at Terrey Hills and Jadran Hajduk at St. Johns Park.
Realising how his Australian friends enjoy Croatian cuisine, he decided to publish first Croatian cookbook in English.
Book was a great success, and because of it, he decided to promote Croatian Food wine and Tourism festivals across Australia and New Zealand. He appeared on number of top TV cooking shows in Australia and Croatia, and featured in number of leading Australian newspapers and radio shows.
The festivals are still going very strong eight years since the first one. He published second Croatian cookbook, which was sold all around the world.
Dennis was now concentrating on his catering business, and thanks to his old friend Mr. Jim Bosnjak he had opportunity to cook for number of very high profile people in Australia. Premier, Prime Ministers present and past, Cabinet Ministers, Sporting celebrities, overseas guests and well-known business people, as well as for ordinary people in they homes for they private functions.
Dennis just released number of quality sauces with his own label "Chef at Home".

I am very pleased to bring you yet another Croatian Cookbook, my third, other two being Walk through Croatia, which was sold all across the world, and if many letters I have received is any indication, you truly enjoyed the books and made me very happy.
I decided to publish the third Croatian cookbook because you ask for it, and this time I called it Classic Croatian. Why Classic Croatian, well in this new book you will experience dishes that are truly classic for certain part of Croatia.
I decide to keep dishes from last book because they are also classic dishes from number of regions. I also decided to publish this book with a soft cover, which will be much easier for you to read and handle, and also to make it distinctive different from other two, that you may already have.
In my two other books I told you how Croatian cuisine is different, versatile, traditional that consists of two very different cuisines and very beautiful. Recipes are as old as the country, for centuries our grandmothers created dishes which we enjoy today. Modern Croatian chefs of today modified and polished these dishes to suit today's modern cuisine.
The beauty of Croatian cuisine is in having two cuisines, one being Continental cuisine and other very different Mediterranean cuisine.
Since Croatia is very rich in wheat, game, farm animals and dairy product they make base for the Continental cuisine. On the other hand very long and crystal clear Adriatic coast, with over one thousand island and geographical position with fresh seafood, shellfish, crustaceans and lamb which pasture sea sprayed green grass, gives the foundation for the Mediterranean cuisine.
For the visitor to Croatia wandering about countryside, Adriatic coast or many islands, it is an experience they will never forget. They will find large selection of local authentic dishes, which are prepared with the freshest of ingredients and herbs, by in house cook, not by some famous chef.
Fresh garlic, onions, parsley, tomatoes, virgin olive oil and home made wine are always used to make regional dish of Croatia.
The world today is discovering new and exciting cuisines from all over the world, thanks to modern and fast travel, as well as world migration.
It makes me very happy that I could introduce Croatian cuisine to the world, in time when it was totally unknown to the world. My Croatian Food, Wine and tourism Festivals, my newspapers and magazine articles as well as television broke an ice in recognising of Croatian cuisine today, but we have a long way to go yet.
In every book I published I have to say thanks to my wife Mira, because all the cake section belongs to her hard work, planing and personally testing every cake.
A small note for the Australian readers, I just released my sauces and marinades under "Chef at home" label which I am sure you will enjoy.
Finally I wish to thank all my supporters who bought my two other books, thanks for your letters and incarregment , and I hope you will enjoy this book as much as Mira and me enjoyed bringing it to you.
Bon appetite
Your Chef at Home
Dennis B. Valcich

Denis Valčić "veleposlanik" hrvatske kuhinje u Australiji

Denis Valčić priznati australski kulinar hrvatskoga je podrijetla. Rođen je na malom dalmatinskom otočiću Ošljak.
Ugostiteljsku školu završio je u Dubrovniku, a kulinarsko umijeće razvio je i usavršio u Australiji, novoj domovini u koju se doselio nakon završetka srednje škole 1966g.
Nastanio se u Sidneyu gdje je pronašao svoj dom i posao u struci. Radio je u istaknutim hotelima poput Australiana, Wentwortha, Travelodgea i Menziesa i restoranima kao što je Red Coach i Endeavour.

S vremenom je otvorio dva svoja restorana, nazvao ih je Riva i Dalmacija.
Njegova kulinarska umijeća upoznali su mnogi u Australiji i zavoljeli hrvatsku kuhinju. Shvativši koliko u hrvatskoj kuhinji uživaju drugi narodi g. Valčić je odlučio izdati Hrvatsku kuharicu na engleskom jeziku i staviti im je na raspolaganju.
Knjiga je izašla i doživjela veliki uspjeh. To je bio dalji poticaj g. Valčiću da nastavi promovirati Hrvatsku. Diljem Australije i Novog Zelanda nastupao je u TV emisijama i predstavljao hrvatska vina i hrvatsku kuhinju, promovirao hrvatski turizam i Hrvatsku. O njegovim kulinarskim umijećima pisale su mnoge novine.

Nakon što je prvo izdanje u cijelosti rasprodano Hrvatska kuharica je doživjela drugo izdanje i prodavala se diljem svijeta.

Za uspjeh u ugostiteljstvu g. Valčić ističe podršku prijatelja g. Jima Bošnjaka koji mu je omogućio da iskaže svoje kulinarsko umijeće pripremajući jela za visoko  pozicionirane ljude u Australiji kao što su premijer i predsjednik Vlade i ministre kabineta.
Pripremao je jela za istaknute sportske proslave, za poznate ljude iz poslovnih krugova ali i za mnoge druge prigode i privatne potrebe.
G. Valčić je rado viđeni gost u Hrvatskoj i hrvatskim medijima.

Hrvatska kuharica 2. izdanje 
Classic Croatian (Klasična hrvatska kuharica)
Nakon dviju hrvatskih kuharica, Šenje kroz Hrvatsku, Dennis Valičić izdaje treću kuharicu - Klasična hrvatska kuharica. U njoj donosi recepte koji su klasični za određena područja Hrvatske. Ljepota hrvatske kuhinje je u tome što postoje dvije kuhinje - jedna kontinentalna i sasvim adrugačija mediteranska kuhinja. Svježi češnjak, luk, peršin, rajčice, maslinovo ulje i domaća vina uvijek se koriste u lokalnim jelima Hrvatske.

Recipes:

	Stuffed Cabbage Rolls (sarma)
	Cheese Pastry "Zagorje" (zagorski štrukli)
	cheese and noodle pie [ gibanica / pita / od sira i tjestenine)
	Potato dumplings with plums( knedle sa šljivama)
	Fritule (uštipci )
	Almonce (torta s kavom i bajamima)
	Danube waltz [ torta dunavski valcer ]
	Poppy seed torte [ torta od maka ]

http://www.valcichfinefood.com.au/