Australia's Creative Native Cuisine

Andrew Fielke, Luisa Adam

$49.99

Hardback

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English

01 May 2020

Cookery, food & drink; National & regional cuisine

Australia's Creative Native Cuisine is the ultimate resource for home cooks looking to use lots of Australian native ingredients in their food preparation, but also includes everyday alternative ingredients for those occasions when the native ingredients are not in season or not readily available.

It includes more than 150 original recipes incorporating Australian native foods; an Australian plant food glossary that includes descriptions, illustrations, nutritional aspects, forms (dried, fresh, frozen), availability, seasonality, and uses; expanded descriptions of certain key ingredients; chef's tips and cooking notes; and substitute ingredients where needed. Many of the foods and several of the simple methods such as cooking in paperbark are based traditional Indigenous foods and techniques, which inherently respect and protect the natural environment while providing a food source.

The long-term aim is that this book might contribute to the development of a sustainable and economically viable Australian industry that, most importantly, respects and includes Indigenous knowledge and culture while encouraging greater Indigenous participation in the supply chain. Australia's native foods tick all the boxes in terms of 21st-century sustenance: they are nutritious, flavorsome, and sustainable, and they also provide employment in Australia. Includes dual measures.

By: Andrew Fielke, Luisa Adam
Country of Publication: Australia
Dimensions: Height: 260mm, Width: 210mm, Spine: 28mm
ISBN: 9780648691822
ISBN 10: 0648691829
Publication Date: 01 May 2020
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Reviews for Australia's Creative Native Cuisine

Andrew Fielke is one of the most important pioneers of the use of Australian native foods in modern Australia, as a chef, restaurateur, producer and provedore. This book is another important milestone on the road to the acceptance of our wonderful native foods in the home kitchen. --Dr John Newton DCA, author and journalist and winner of the Gold Ladle for Best Food Journalist in the World Food Media Awards (2005)