Search Results for food - Narrowed by: Books - Cooking, Australian.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfood$0026qf$003dFORMAT$002509Format$002509BOOK$002509Books$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bAustralian.$002509Cooking$00252C$002bAustralian.$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dRE?dt=list2024-05-20T01:07:42ZAustralian colonial cookery / Penelope Vigar.ent://SD_ILS/0/SD_ILS:320642024-05-20T01:07:42Z2024-05-20T01:07:42Zby Vigar, Penelope, 1945-<br/>Call Number ARC 641.5994 VIG<br/>Publication Date 1982<br/>Format: Books<br/>Bold palates : Australia's gastronomic heritage / Barbara Santich.ent://SD_ILS/0/SD_ILS:318102024-05-20T01:07:42Z2024-05-20T01:07:42Zby Santich, Barbara.<br/>Call Number ARC 641.30994 SAN<br/>Publication Date 2012<br/>Summary Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.<br/>Format: Books<br/>Warndu mai good food : introducing native Australian ingredients to your kitchen / Damien Coulthard & Rebecca Sullivan ; forewords by Bruce Pascoe & Dale Tilbrook.ent://SD_ILS/0/SD_ILS:2900352024-05-20T01:07:42Z2024-05-20T01:07:42Zby Coulthard, Damien, author.<br/>Call Number 641.5994 COU<br/>Publication Date 2019<br/>Summary A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.<br/>Format: Books<br/>Bush Tukka guide : identify Australian plants and animals, and learn how to cook with them / Samantha Martin.ent://SD_ILS/0/SD_ILS:3012072024-05-20T01:07:42Z2024-05-20T01:07:42Zby Martin, Samantha, author.<br/>Call Number 641.5994 MAR<br/>Publication Date 2014<br/>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.<br/>Format: Books<br/>Uniquely Australian : the beginnings of an Australian bushfood cuisine / Vic Cherikoff.ent://SD_ILS/0/SD_ILS:1536522024-05-20T01:07:42Z2024-05-20T01:07:42Zby Cherikoff, Vic.<br/>Call Number ARC 641.5994 CHE<br/>Publication Date 1992<br/>Format: Books<br/>My family feast : a world of family recipes and traditions / Sean Connolly, Helen Greenwood.ent://SD_ILS/0/SD_ILS:299732024-05-20T01:07:42Z2024-05-20T01:07:42Zby Connolly, Sean, 1967-<br/>Call Number 641.59 CON<br/>Publication Date 2010<br/>Summary This is a loving celebration of food, family and the stories of life. Each chapter invites you inside a family home for a meal that is being prepared to celebrate a special occasion. The vegetables are chopped, the spices are stirred and the meat is on slow roast. It's time to pour a glass of wine and exchange stories as we enjoy a fabulous family feast with ingredients that have been lovingly passed from generation to generation.<br/>Format: Books<br/>Cooking with the Oldest Foods on Earth : Australian native foods recipes and sources / John Newton (author).ent://SD_ILS/0/SD_ILS:2919302024-05-20T01:07:42Z2024-05-20T01:07:42Zby Newton, John (John Sefton), author.<br/>Call Number 641.5994 NEW<br/>Publication Date 2019<br/>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.<br/>Format: Books<br/>Walkabout chefs : a fresh look at aboriginal bush food / by Steve Sunk and David Hancock.ent://SD_ILS/0/SD_ILS:1519702024-05-20T01:07:42Z2024-05-20T01:07:42Zby Sunk, Steve, 1954-<br/>Call Number ARC 641.5929915 SUN<br/>Publication Date 2006<br/>Summary This is not just a book about cooking but an insight into Australian Aboriginal culture through food, country and humour. From the mangroves and beaches of Arnhem Land to the arid lands around Alice Springs, Steve Sunk has taught cookery in many Aboriginal communities.<br/>Format: Books<br/>Australian bush superfoods : plant-based recipes at home / Lily Alice & Thomas O'Quinn.ent://SD_ILS/0/SD_ILS:2814542024-05-20T01:07:42Z2024-05-20T01:07:42Zby Alice, Lily, author.<br/>Call Number 641.5994 ALI<br/>Publication Date 2017<br/>Summary 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.<br/>Format: Books<br/>Mabu Mabu : an Australian kitchen cookbook / Nornie Bero.ent://SD_ILS/0/SD_ILS:2990322024-05-20T01:07:42Z2024-05-20T01:07:42Zby Bero, Nornie, author.<br/>Call Number 641.5994 BER<br/>Publication Date 2022<br/>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.<br/>Format: Books<br/>Some sentimental links, early Australian times : Valerie McKenzie / illustrations: Robyn & Martin Simpson.ent://SD_ILS/0/SD_ILS:2766152024-05-20T01:07:42Z2024-05-20T01:07:42Zby McKenzie, Valerie.<br/>Call Number ARC 641.5 MCK<br/>Publication Date 1981<br/>Format: Books<br/>Flavours of urban Melbourne : favourite restaurants & cafes in urban Melbourne / written & edited by Jonette George ; designed by Daniele Wilton ; photography by Kaitlyn Wilton, Paul Fletcher & Bianca White.ent://SD_ILS/0/SD_ILS:1548842024-05-20T01:07:42Z2024-05-20T01:07:42Zby George, Jonette.<br/>Call Number 641.599451 GEO<br/>Publication Date 2012<br/>Summary After the international success of Flavours of Melbourne, there was an obvious need to publish a sequel to showcase Melbourne's thriving urban food scene. Flavours of Urban Melbourne showcases the profound ebbs and flows of styles and cultures within the cafe and restaurant culture in this capital city of food.<br/>Format: Books<br/>Bills Sydney food : the original and classic recipe collection / Bill Granger.ent://SD_ILS/0/SD_ILS:2702132024-05-20T01:07:42Z2024-05-20T01:07:42Zby Granger, Bill, 1969-<br/>Call Number ARC 641.599441 GRA<br/>Publication Date 2009<br/>Summary In celebration of 10 years in print comes an updated collector's edition of Bill Granger's bestselling first cookbook Bill's Sydney Food. With new iconic Sydney photography and a fresh design in a new hardback format this title is sure to capture a new audience, tempt die-hard fans who will need a revised copy and prove the perfect gift or souvenir for visitors to Sydney. Bill's Sydney Food contains all the must-have recipes from bills original restaurant in inner-city Darlinghurst - the signature scrambled eggs, ricotta hotcakes with honeycomb butter, and even chocolate chip cookies.<br/>Format: Books<br/>The dirty chef : from big city food critic to foodie farmer / Matthew Evans.ent://SD_ILS/0/SD_ILS:2121322024-05-20T01:07:42Z2024-05-20T01:07:42Zby Evans, Matthew, 1966-, author.<br/>Call Number 926.4 EVA<br/>Publication Date 2013<br/>Summary The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.<br/>Format: Books<br/>The oldest foods on earth : a history of Australian native foods with recipes / John Newton.ent://SD_ILS/0/SD_ILS:1586822024-05-20T01:07:42Z2024-05-20T01:07:42Zby Newton, John (John Sefton), author.<br/>Call Number 641.3020994 NEW<br/>Publication Date 2016<br/>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.<br/>Format: Books<br/>Radio recipes / compiled by the two pams of Trail st Health Foods and Kooringal Delicatessen and Health Foods.ent://SD_ILS/0/SD_ILS:140262024-05-20T01:07:42Z2024-05-20T01:07:42Zby Nankivell, Pam<br/>Call Number ARC ADV 641.563 RAD<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>From the new world of Australia ... the soil to psyche recipe book : delightful new recipes for new age living ... plus a total plan for zestful vegetarian nutrition from the bright new world down under! / By Ann Vroom Phillips and David A. Phillips.ent://SD_ILS/0/SD_ILS:340202024-05-20T01:07:42Z2024-05-20T01:07:42Zby Phillips, Ann Vroom.<br/>Call Number ARC 641.5636 PHI<br/>Publication Date 1977<br/>Format: Books<br/>Wild food / Juleigh Robins ; photography by Adrian Lander ; recipe consultant Ian Robins.ent://SD_ILS/0/SD_ILS:347432024-05-20T01:07:42Z2024-05-20T01:07:42Zby Robins, Juleigh, 1952-<br/>Call Number 641.5994 ROB<br/>Publication Date 2009<br/>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.<br/>Format: Books<br/>