Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen

Rebecca Sullivan, Damien Coulthard

Rated 0

Cooking

Imprint

Hachette Australia
- Hardback Apr 23, 2019 | 9780733641428 | RRP $45.00 Buy Now
- e-Book Apr 23, 2019 | 9780733641435 | RRP $19.99 Buy Now
Imprint

Hachette Australia
- Hardback Apr 23, 2019 | 9780733641428 | RRP $45.00 Buy Now
- e-Book Apr 23, 2019 | 9780733641435 | RRP $19.99 Buy Now

Gallery

A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen.

'It deserves a place in every Australian kitchen' - Delicious Magazine

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.

Praise for Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen

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

Rebecca Sullivan

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. Rebecca recently completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future and is now undertaking another Masters in Food History at the University of Adelaide. Rebecca is also a guest presenter on ABC-TV's Gardening Australia.