We know more about pine nuts than bunya nuts, kale than warrigal greens, but there’s an edible pantry of unique flavours that First Nations people have been making the most of long before anyone cam up with the word ‘foodie’.
Welcome to a food-lover’s guidebook to the First Foods of this continent. Including an informative guide to more than 60 of the most accessible indigenous ingredients, including their flavour profiles, along with tips for how to buy, grow and store them.
After that, 100 delicious recipes: all featuring native ingredients, and including tips for substituting regular panty ingredients where needed – including Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, Myrtle Tea Cake, Quandong and Davidson’s Plum Iced Vovos and more. Plus features and recipes for an Indigenous medicine garden, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.
Table of Contents
The ultimate in local food
How this book works
Stock your pantry
First Nations flavour wheel
Tips on preserving
Published October 2022
Hardcover, full colour photographs, illustrations and artwork throughout, 248 pages.
Size: 19cm x 25cm
About the Authors
From the award-winning founders of native food enterprise Warndu.
Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and former board director of the South Australian Native Title Service.
Rebecca Sullivan is a food educator and author, regenerative farmer, Yale World Fellow and TV presenter.