Cooking with the Oldest Foods on Earth Australian Bush Foods Recipes and Sources Updated Edition

Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers’ markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus. Cooking With the Oldest Foods on Earth—winner of the 2020 Gourmand Award for Innovation—shows you how to cook with bush foods, 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. Now updated, including new recipes, Cooking With the Oldest Foods on Earth promises to broaden Australians’ culinary horizons in every way.

John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are The Getting of Garlic (2018), The Oldest Foods on Earth (2016) which won the Gourmand World Cookbook Award for Best Culinary History Book, Grazing: The ramblings and recipes of a man who gets paid to eat (2010) and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.

Table of contents Introduction Wattleseeds Lemon myrtle Tasmanian pepperberry Bush tomato Davidson plum Finger lime Quandong Riberry Warrigal greens Saltbushes Fish and seafood Macropods and magpie goose Grasses, grains and rice: the future Sources and resources Grow your own Bibliography