John Newton

This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it. We celebrate cultural and culinary diversity, yet shun...

Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers' markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus. Cooking With the Oldest Foods on Earth, winner of the 2020 Gourmand Award for Innovation, shows you how to cook with bush foods, where to...

The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff, and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time, and these fed our views on racial hierarchies and our place in the world....