The Oldest Foods on Earth : A History of Australian Native Foods with Recipes.

ISBN:

9781742247632

Title:

Author:

Newton, John (John Sefton), author.

Personal Author:

Newton, John (John Sefton), author.

Edition:

1st ed.

Physical Description:

1 online resource (293 pages)

Contents:

Introduction -- Phillip Searle, Kangaroo with pickled beetroot -- 1. Before the Boats -- Maggie Beer, Kangaroo carpaccio with persimmon, lime, mountain pepper and extra virgin olive oil -- Tony Bilson, Kangaroo merguez with oysters -- 2. Home-Grown Marvels -- Andrew Fielke, Oyster and leek tartlet with finger lime 'caviar' beurre blanc -- Matt Stone, Kangaroo loin with Australian native fruits, herbs and spices -- 3. A disastrous change of diet -- Laklak Burarrwanga and family, How to kill and cook a turtle Yolnu style -- 4. They Brought Their Own -- Simon Bryant, Warrigal greens and desert lime pesto with wholemeal pasta -- 5. From Bandicoot Curry to Vegemite -- Jean-Paul Bruneteau, Rolled wattleseed pavlova -- Jacqui Newling, Kangaroo steamer -- 6. Green Shoots -- Beau Clugston and the Noma kitchen, Sea urchin with macadamia nuts and pandanus palm -- Kylie Kwong, Stir-fried native greens -- 7. The Producers -- Clayton Donovan, Kangaroo loin, part-smoked in lemon myrtle -- Raymond Kersh, Finger lime, wild lime, lemon and quandong tart -- 8. Wild Animals and Game Birds -- Andrew Fielke, Braised wallaby shanks with olives and bush tomato -- Mark Olive, Macadamia and mustard wallaby stack -- 9. Cultural Conundrums -- Tony Bilson, Jelly of botany greens with sea urchin roe and native limes -- 10. The Chefs: Pioneers and Converts -- Peter Gilmore, Charcoal-grilled marron, native coastal greens and lemon aspen -- Chris Jackman, Cold scallop ravioli with braised lettuce -- 11. Walking together, Eating together -- Matt Stone, Crispy crickets, mill worms, Aussie 7 spice -- Appendix -- A list of Australian edible plants, animals and grains -- Useful contacts -- Bibliography -- Acknowledgments -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, Australian.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

Sydney, NSW :

University of New South Wales Press,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3020994 NEW	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

'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.

Author Notes

John Newton is a freelance writer, journalist and novelist. His most recent books are Grazing: The ramblings and recipes of a man who gets paid to eat and A Savage History: Whaling in the Pacific and Southern Oceans . In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.