Food writer John Newton recently published a follow-up book to his successful 2016 book, The Oldest Foods on Earth, which was an informed history of Australian native foods.
The new book, Cooking With The Oldest Foods on Earth, includes several recipes and a brief index of sources of Australian native foods and plants.
The recipes, from chefs, produce suppliers and himself include a wide range of foods. Among them: butterflied saltbush chook with charred veg, yabby stew, barramundi fillets with muntrie salsa, braised wallaby shanks with olives and bush tomato, roast rump of kangaroo, okah-coated kangaroo fillet, seared magpie goose breasts, riberry relish,and native Australian fruit crumble.
As Newton notes in his introduction, since he began writing about native foods five years ago, at least 18 major restaurants have begun using Australian native foods.
"This book is about the next step," he said. "That is, to help those of you who want to start using these foods in your own kitchen."
Cooking With The Oldest Foods on Earth, NewSouth Books, by John Newton. $22.99RRP