Publisher:‎ Murdoch Books
Printed in: Australia
Illustrated edition (05 October 2022)
Hardcover, 248 pages
ISBN: 978 1 9223 5188 3
Language: English
Dimensions: ‏19.7 x 2.7 x 25.6 centimetres
Weight: 1.08 kilograms

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. This is a wonderful celebration of the most accessible and popular Indigenous Australian ingredients and their uses in the everyday home kitchen.
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 using for centuries. The authors, founders of native food enterprise Warndu provide 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.
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.

BODY, MIND, SPIRIT / Australian Indigenous Food / First Nation cookery / Australian Bush Tucker