Cooking with the Oldest Foods on Earth

This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your own kitchen.

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Native produce business is booming and it’s about to enter a new phase –Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies – John Newton will inspire you to grab some and take it home.

This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden culinary horizons in every way.

Profound and passionate, this book shows the immeasurable culinary loss from not paying attention to what indigenous people ate and what has grown sustainably here for millennia. The book profiles popular and emerging native ingredients and includes recipes and tips on how to use them, and shows how to incorporate ingredients into everyday dishes and drinks.