PublishedHardie Grant, October 2017 |
ISBN9781741175400 |
FormatSoftcover, 192 pages |
Dimensions21cm × 16cm |
Australia's unique native ingredients boast nutritional and medicinal benefits that cannot be found anywhere else. From the Kakadu plum with its unmatched vitamin C content, to Bunya nuts that contain natural antibacterial properties, knowledge of these superfoods has been passed down in Aboriginal cultures for thousands of years.
This cookbook features Australia's most interesting and beneficial bush superfoods, with beautiful illustrations and information on where they grow, traditional Indigenous uses, nutritional benefits, and advice on how to use them in your home kitchen. You can then follow an easy plant-based recipe, such as Sweet Potato Toast with Finger Lime Guacamole, or Spiced Apple and Riberry Chia Pudding, to enjoy the health benefits yourself!
No matter whether you live in the city or the outback, you too can discover the foods that nourished the first peoples of this land.
Bill is one of the founders of Boffins and has been involved in selecting the books we stock since our beginning in 1989. His favourite reading is history, with psychology, current affairs, and business books coming close behind. His hobbies are reading, food, reading, drinking, reading, and sleeping.
We’ve had a few books on bush foods over the years, but often they’ve been less than approachable. This one is different, not just because it has recipes for Sandalwood Nut (Sandalwood Nut and Seed Crackers – perfect for cheese and bikkies, imagine them paired with Nullaki or Torndirrup Native Herb cheese from Dellendale down south in Denmark). The authors describe it as “their humble little cookbook”, intended to introduce us to the edible natural wonders Australia has to offer, with recipes and inspiration for 40 of our most interesting and beneficial bush foods – hence superfoods. They include extensive information on where to get the bush foods for these recipes, and when the various ingredients are in season. You can find them fresh, frozen or dried, so it’s not as hard as we imagine. For each ingredient, there’s a page of interesting background on the native ingredient, including how it was traditionally used. Then, there’s a double page with each recipe and a photo of how it should turn out. Whether you fancy finger lime guacamole, or Green curry with native ginger leaf, or quandong syrup pancakes, you’ll find the recipes here.A great way to get in touch with the wonderful bush foods that are available and can give a unique taste to our food.
