No bullsh*t, just real-world stories and recipes from a champion TV chef.
By Chef Justin Jennings · Inaugural World Cook Champion · Author · MICHELIN Guide Selected
From the author
A note from Justin.
I didn't write this book to impress anyone.
I wrote it because people kept asking me the same question: "How do you cook like that?"
The honest answer? I grew up eating tomatoes warm off the vine. My mum was a short-order cook. My dad sold food to restaurants. I was riding in the delivery van before I could drive, sitting in the corner of kitchens eating scraps and watching chefs work.
That's where the food comes from. Not a culinary school. Not a Michelin lab. From real life.
UNCHOPPED is 229 pages of exactly that — the recipes I've cooked across three continents, the stories behind them, and the lessons I learned along the way.
You'll find the dishes that won me the World Cook Championship. The recipes I serve at Downunder by Justin Jennings in Lisbon. The meals I cook for my family on a Tuesday night. And the fusion experiments that come from being an Australian chef who's worked in Hong Kong, Europe, and everywhere in between.
100+ recipes. Zero pretension. Just good food and honest stories.
229 pages. 100+ recipes. The full story.
→ My life story in food — from Port Macquarie to Hong Kong to Lisbon, and every kitchen in between. How I went from fishing with my grandpa to winning the World Cook Championship.
→ Competition-winning dishes — the exact recipes I cooked on Amazon Prime's The World Cook. Recreate them in your own kitchen.
→ Restaurant signatures from Downunder — the dishes that earned MICHELIN Guide Selection three years running. Tasting menus, share plates, and the stories behind each one.
→ Australian & Asian fusion recipes — kangaroo tartare with pickled beetroot. Barramundi with lemon myrtle. Gyoza with native pepperberry. Food that crosses borders.
→ Family favourites — the meals I actually cook at home for Sofia and the boys. Simple, honest food that doesn't need a restaurant kitchen.
→ Starters, mains, desserts & everything in between — from quick weeknight dinners to full multi-course tasting menus for dinner parties.
→ Techniques explained simply — no chef jargon. If you can read, you can cook these dishes. I wrote it for home cooks, not kitchen robots.
→ The stories behind the food — every recipe comes with the real story. Where it came from, why it matters, and what I learned cooking it.
→ Home cooks who want to level up beyond the same 10 dinners on rotation — without needing professional equipment or training.
→ Food lovers who want to understand the "why" behind a dish, not just follow a list of steps.
→ Aspiring chefs who want a real look at what a career in food actually involves — the good, the ugly, and the delicious.
→ Dinner party hosts who want to cook something that makes their guests put their phones down and actually pay attention.
→ Fans of fusion cuisine — Australian, Asian, European, Portuguese. If you like food that crosses borders and breaks rules, this is your book.
→ Anyone who watched The World Cook on Amazon Prime and wondered "how does he actually make that?"
If food is more than fuel to you, this book was written for you.
"I was ten years old, standing in the surf at Port Macquarie with a fishing rod in my hands. My dad and my grandfather Stan taught me how to catch, clean, and cook a fish before I could ride a bike."
— Introduction
"When you've eaten a tomato that's still warm from the afternoon sun, you never forget what food is supposed to taste like. Everything else is just trying to get back to that."
— Chapter 1
"Cooking isn't about Michelin stars or TV cameras. It's about the look on someone's face when they take the first bite and close their eyes."
— Dedication
Good. This book wasn't written for professional chefs.
It was written for people who love food and want to cook better. People who are tired of the same boring recipes. People who want to understand why a dish works, not just blindly follow instructions.
Every recipe in UNCHOPPED is written so a home cook can make it. No commercial equipment needed. No sous vide machines. No liquid nitrogen.
Just good ingredients, clear instructions, and food that actually tastes like something.
If you can boil water and hold a knife, you can cook from this book.
229 pages · 100+ recipes · Ships worldwide via Amazon
Paperback · 229 pages · 100+ recipes
By Chef Justin Jennings
Available worldwide · Fast shipping · Also makes a great gift
P.S. UNCHOPPED isn't just a cookbook. It's a window into 25 years of cooking, travelling, failing, winning, and eating my way around the world. If you've ever wondered what it's really like inside a professional kitchen — or if you just want 100+ recipes that actually work — this is the book.
P.P.S. Every recipe has been tested in home kitchens, not just restaurant ones. If it doesn't work on a normal stove with normal equipment, it didn't make the cut.