Description
Discover the 'First Nations Food Companion,' a groundbreaking guide that integrates ancient Indigenous foods into your modern kitchen. With insightful tips and over 100 delicious recipes, this book celebrates the rich culinary heritage of Indigenous Australia. Each recipe utilizes unique native ingredients such as bunya nuts, warrigal greens, and bush tomatoes, showcasing the vibrant flavors of First Nations cuisine. Learn about more than 60 accessible Indigenous ingredients, their flavor profiles, and how to grow, buy, and store them effectively. You'll find mouthwatering dishes like Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, and Myrtle Tea Cake featured throughout. The book additionally offers insights into setting up an Indigenous medicine garden, stocking your pantry with native ingredients, and locating these treasures both in shops and online. Ideal for foodies seeking to expand their culinary repertoire, this companion is a celebration of food culture and sustainability, inspired by the award-winning founders of native food enterprise Warndu. Enhance your cooking while honoring the culinary traditions of Australia’s First Nations peoples today! Delivery details: We offer fast and reliable shipping, ensuring your new culinary companion arrives at your doorstep in perfect condition. Order now and embark on a flavorful journey of discovery!
Condition: BRAND NEW
ISBN: 9781922351883
Year: 2022
Publisher: Murdoch Books
Description:
'This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.' Bruce Pascoe
We know more about pine nuts than bunya nuts, kale than warrigal greens, but there's an edible pantry of unique flavours that First Nations people have been making the most of long before anyone came up with the word 'foodie'.
Welcome to a food-lover's guidebook to the First Foods of this continent. Including an informative guide to more than 60 of the most accessible Indigenous ingredients, including their flavour profiles, along with tips for how to buy, grow and store them.
After that, 100 delicious recipes: all featuring native ingredients, and including tips for substituting regular pantry ingredients where needed - including Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, Myrtle Tea Cake, Quandong and Davidson's Plum Iced Vovos and more. Plus features and recipes for an Indigenous medicine garden, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.
From the award-winning founders of native food enterprise Warndu. Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and former board director of the South Australian Native Title Service. Rebecca Sullivan is a food educator and author, regenerative farmer, Yale World Fellow and TV presenter.
Condition: BRAND NEW
ISBN: 9781922351883
Year: 2022
Publisher: Murdoch Books
Description:
'This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.' Bruce Pascoe
We know more about pine nuts than bunya nuts, kale than warrigal greens, but there's an edible pantry of unique flavours that First Nations people have been making the most of long before anyone came up with the word 'foodie'.
Welcome to a food-lover's guidebook to the First Foods of this continent. Including an informative guide to more than 60 of the most accessible Indigenous ingredients, including their flavour profiles, along with tips for how to buy, grow and store them.
After that, 100 delicious recipes: all featuring native ingredients, and including tips for substituting regular pantry ingredients where needed - including Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, Myrtle Tea Cake, Quandong and Davidson's Plum Iced Vovos and more. Plus features and recipes for an Indigenous medicine garden, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.
From the award-winning founders of native food enterprise Warndu. Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and former board director of the South Australian Native Title Service. Rebecca Sullivan is a food educator and author, regenerative farmer, Yale World Fellow and TV presenter.