The Oldest Foods on Earth: A History of Australian Native Foods with Recipes by John Newton

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Notes about this book

  • mjes on October 04, 2021

    Oyster and leek tartlet with finger lime "caviar" beurre blanc (pg 40) is one recipe that is easily made outside of Australia as finger limes are becoming available in the markets. All the pieces in this tartlet are standard - shortcrust tart shells, stewed leeks, warmed oysters, beurre blanc with finger lime, crisp fried leek, and salmon roe. This makes a very nice tartlet but I am unlikely to make it again simply because I rarely make tartlets.

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  • ISBN 10 1742234372
  • ISBN 13 9781742234373
  • Published Jun 01 2016
  • Format Paperback
  • Page Count 28
  • Language English
  • Publisher University of New South Wales Press

Publishers Text

‘This is a book about Australian food, the unique flora and fauna that nourished the Aboriginal peoples of this land for over 50 000 years. It is because European Australians have hardly ever touched these foods for over 200 years that I am writing this book.’ We celebrate cultural and culinary diversity, yet shun the foods that grew here before white settlers arrived. We love superfoods from remote, exotic locations, yet reject those that grow in our own land. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if we are what you eat, we need to eat different foods, foods that will attune us to the this land.

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