First Nations Food Companion
How to buy, cook, eat and grow Indigenous Australian ingredients
$54.46
- Hardcover
248 pages
- Release Date
5 October 2022
Summary
We know more about pine nuts than bunya nuts, kale than warrigal greens, but there’s an edible pantry of unique flavours that First Nations people have been making the most of long before anyone came up with the word ‘foodie’.
Welcome to a food-lover’s guidebook to the First Foods of this continent. Including an informative guide to more than 60 of the most accessible Indigenous ingredients, including their flavour profiles, along with tips for how to buy, grow and store them.
Book Details
| ISBN-13: | 9781922351883 |
|---|---|
| ISBN-10: | 1922351881 |
| Author: | Damien Coulthard, Rebecca Sullivan |
| Publisher: | Murdoch Books |
| Imprint: | Murdoch Books |
| Format: | Hardcover |
| Number of Pages: | 248 |
| Release Date: | 5 October 2022 |
| Weight: | 1.06kg |
| Dimensions: | 31mm x 258mm x 283mm |
Critics Review
‘This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.’ Bruce Pascoe
Damien Coulthard
Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator, and high school teacher. He is a former board director of the South Australian Native Title Service.
Damien’s wife, Rebecca Sullivan, is a food educator, regenerative farmer, and TV presenter. She has a master’s degree in sustainable agriculture and has taught natural living and cookery at River Cottage UK and The Agrarian Kitchen in Tasmania. Her writing has been featured in various publications.
Together, Damien and Rebecca are co-founders of Warndu, a native food enterprise and ethical lifestyle brand. They run pop-up restaurants and workshops and employ local indigenous and non-indigenous people. Their first book, Warndu Mai, was awarded the best cookbook in Australia at the Gourmand Awards.
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