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First Nations Food Companion

How to Buy, Cook, Eat and Grow Indigenous Australian Ingredients

Damien Coulthard & Rebecca Sullivan

Description

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 came up with the word 'foodie'.

Welcome to a food-lover's guidebook to the First Foods of this continent in this 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.

The book includes100 delicious recipes – all featuring native ingredients, and including tips for substituting regular pantry 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 are included, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.