"Warndu Mai (Good Food)" by By: Rebecca Sullivan and Damien Coulthard
A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen.
This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local.
Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.
About the Author
Rebecca Sullivan is an eco-agronomist, activist, food writer, urban farmer, entrepreneur and home cook. She is passionate about heritage, preserving traditions, and passing on a wealth of 'granny skills' to future generations. She is the author of The Art of the Natural Home, also published by Kyle Books, and Like Grandma Used to Make, published in Australia.
a clever compendium of native ingredients, from Kakadu plum to pepperberry, and how to make the most of them with accessible recipes. - Delicious magazine
You will fall in love with Australia's native ingredients with this cookbook celebrating everything from lilly pillies and muntries to macadamias and sea parsley. Inside you'll find a guide to native produce and easy-to-follow recipes. Think native berry and desert lime cordial, pickled rainforest cherry chocolate pie or a special green gnocchi. - Courier Mail
A very practical guide to using Indigenous ingredients. - Country Style