"Introducing Native Australian Ingredients to Your Kitchen"
Written by Warndu’s Founders Damien Coulthard and Rebecca Sullivan, this gorgeous fully illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home.
A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen.
Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe.
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 a self-taught cook and has worked with some of the world's best food producers, academics, activists, and chefs. As food curator, activist, food writer, urban farmer and entrepreneur, Rebecca's portfolio is diverse: from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists the art of communications in the Maldives for the United Nations.