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Warndu Mai (Good Food)
Introducing native Australian ingredients to your kitchen
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Check link for latest rating. ( 21 ratings, 2 reviews)
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Format: Hardback
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Warndu Mai (Good Food)
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Warndu Mai (Good Food)
A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
'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, 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. It uses 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.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Warndu Mai (Good Food) is praised as an ingenious collection that highlights Australian native ingredients like Kakadu plum and pepperberry, offering accessible recipes for both newcomers and seasoned cooks. This cookbook is celebrated for inspiring a love for Australia's native produce, featuring easy-to-follow recipes such as native berry and desert lime cordial. It serves as a practical guide to incorporating Indigenous ingredients into everyday cooking.
Book Details
INFORMATION
ISBN: 9780733641428
Publisher: Hachette Australia
Format: Hardback
Date Published: 23 April 2019
Country: Australia
Imprint: Hachette Australia
Illustration: Fully colour illustrated
Audience: General / adult
DIMENSIONS
Spine width: 24.0mm
Width: 172.0mm
Height: 218.0mm
Weight: 740g
Pages: 256
About the Author
Rebecca Sullivan (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. 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.Damien Coulthard (Author) Damien Coulthard is from Adnyamathanha country. He grew up in Quorn and Nepabunna South Australia, very connected to his heritage and culture. A high school teacher now in his seventh year at Le Fevre High School in Semaphore, he is the coordinator for the South Australian Aboriginal Sports Training Academy, which focuses on academic learning, achievement and acceleration through sports. Damien also sits on the SANTS South Australian Native Title Board as a Director, putting him directly in touch with local Aboriginal communities working on land rights. Damien's debut international art exhibition opened in London in September 2018.Also by Damien Coulthard
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