by
Cherikoff, Vic.
Call Number
641.300899915 CHE
Publication Date
1989
Format:
Books
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1.5620
by
Olive, Mark.
Call Number
641.5994 OLI
Publication Date
2006
Format:
Books
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0.9092
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by
Martin, Samantha, author.
Call Number
641.5994 MAR
Publication Date
2014
Summary
In this gorgeous and compact book, Samantha Martin - the 'Bush Tukka Woman' - shares her knowledge and love of bush tukka as taught to her by her mother and other Aboriginal elders. Her 'Bush tukka guide' offers rich and wonderful insights into how Aboriginal people survived for centuries unearthing the bounty of this sometimes lush and often desolate land. The book is divided into three chapters covering plants, animals and some recipes to get you started using bush tukka at home. Learn how to find billygoat plums and mountain bush pepper in the wild; discover the reasons Aboriginal people ate magpie geese and honey ants; and test out the delicious flavours of bush tukka recipes like bunya nut pesto, lemon myrtle slow-cooked kangaroo or caramelised cluster figs with ice-cream.
Format:
Books
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0.7974
by
Cherikoff, Vic.
Call Number
ARC 641.5994 CHE
Publication Date
1992
Format:
Books
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0.7974
by
Newton, John (John Sefton), author.
Call Number
641.5994 NEW
Publication Date
2019
Summary
Native produce business is booming and it"s about to enter a new phase. Australian native ingredients are beginning to turn up in growers' markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies - John Newton will inspire you to grab some and take it home. This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians' culinary horizons in every way.
Format:
Books
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0.7308
by
Bero, Nornie, author.
Call Number
641.5994 BER
Publication Date
2022
Summary
In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. This book, also called Mabu Mabu - which means help yourself - reflects Nornie's approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar. Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.
Format:
Books
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0.5638
by
Robins, Juleigh, 1952-
Call Number
641.5994 ROB
Publication Date
1996
Format:
Books
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0.4330
by
Bruneteau, Jean-Paul, 1956-
Call Number
641.5994 BRU
Publication Date
1996
Format:
Books
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0.4330
by
Robins, Juleigh, 1952-
Call Number
641.5994 ROB
Publication Date
2000
Format:
Books
Relevance:
0.3842
by
Newton, John (John Sefton), author.
Call Number
641.3020994 NEW
Publication Date
2016
Summary
'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Format:
Books
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0.2877
Call Number
DVD 641.300899915 ALL
Publication Date
2009
Summary
Bush foods - or bush tucker - have been consumed for thousands of years in Australia, and it makes us unique in the world when it comes to cuisine. For most of the time humans have been consuming bush foods they have done so on a non-cultivated, non-commercial basis. In recent decades however, some of Australia's bush tucker is being harvested commercially and sold around the world. Many will be familiar with our native meats - kangaroo, crocodile and emu - but there are dozens of plants and fruits that can form nutritious and very tasty additions to our diet. These foods include bush tomato, Davidson plums, Kakadu plums, macadamia nuts, mountain pepper and pepperberry, native mint, quandong, wattleseed and wild rosella. This learning resource examines a range of Australian bush foods and looks at both traditional and commercial uses.
Format:
Books
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0.2165
by
Robins, Juleigh, 1952-
Call Number
641.5994 ROB
Publication Date
2009
Summary
The book is divided into 14 chapters, each focusing on a native ingredient. Examples include bush tomatoes, Kakadu plums, lemon myrtle, macadamias and wild lime. The author is passionate about Indigenous food and hopes to not only inform people of the nutritional value of the ingredients but encourage people to cook with them.
Format:
Books
Relevance:
0.1531
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