Warndu Mai (Good Food): Introducing Native Australian Ingredients to Your Kitchen by Rebecca Sullivan and Damien Coulthard

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Notes about this book

  • mjes on August 25, 2021

    Damien's damper (pg 52) - Unfortunately, this calls for self-rising flour ... so I had to search EYB for instructions for making flour self-rising. And I had to infuse my own lemon myrtle infused oil. I would have loved to cook in a fire but I put my foot down at buying a fire-pit. This makes a quite enjoyable quick bread that is worth repeating using other Australian spices to get acquainted with them.

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  • ISBN 10 0733641423
  • ISBN 13 9780733641428
  • Published Apr 23 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Hatchette Australia

Publishers Text

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.

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