Booktopia has been placed into Voluntary Administration. Orders have been temporarily suspended, whilst the process for the recapitalisation of Booktopia and/or sale of its business is completed, following which services may be re-established. All enquiries from creditors, including customers with outstanding gift cards and orders and placed prior to 3 July 2024, please visit
Add free shipping to your order with these great books
Australia's Creative Native Cuisine - Andrew Fielke

Australia's Creative Native Cuisine

By: Andrew Fielke, Luisa Adam

Hardcover | 1 September 2020

Sorry, we are not able to source the book you are looking for right now.

We did a search for other books with a similar title, however there were no matches. You can try selecting from a similar category, click on the author's name, or use the search box above to find your book.

Winner in the Australian category for Indigenous foods at the Gourmand World Cook Book Winter Harvest awards 2020
In the final shortlist for the Gourmand World Cookbook Awards, Indigenous Food category

Australia's Creative Native Cuisine is the ultimate resource for home cooks looking to use lots of Australian native ingredients in their food preparation, but also includes everyday alternative ingredients for those occasions when the native ingredients are not in season or not readily available. It includes more than 150 original recipes incorporating Australian native foods; an Australian plant food glossary that includes descriptions, illustrations, nutritional aspects, forms (dried, fresh, frozen), availability, seasonality, and uses; expanded descriptions of certain key ingredients; chef's tips and cooking notes; and substitute ingredients where needed. Many of the foods and several of the simple methods such as cooking in paperbark are based traditional Indigenous foods and techniques, which inherently respect and protect the natural environment while providing a food source. The long-term aim is that this book might contribute to the development of a sustainable and economically viable Australian industry that, most importantly, respects and includes Indigenous knowledge and culture while encouraging greater Indigenous participation in the supply chain. Australia's native foods tick all the boxes in terms of 21st-century sustenance: they are nutritious, flavorsome, and sustainable, and they also provide employment in Australia.

Includes dual measures, plus standard substitute ingredients are listed alongside every recipe (for example, spinach for warrigal spinach; mint for rivermint; sundried tomatoes for bush tomatoes). The book also includes a separate list of native/wild American ingredients that can be used in place of Australian ones. For example, American saltbush works fine as a substitute ingredient for Australian saltbush.
Industry Reviews
"Andrew Fielke is one of the most important pioneers of the use of Australian native foods in modern Australia, as a chef, restaurateur, producer and provedore. This book is another important milestone on the road to the acceptance of our wonderful native foods in the home kitchen." --Dr John Newton DCA, author and journalist and winner of the Gold Ladle for Best Food Journalist in the World Food Media Awards (2005)

Australian Bush & Wild Food

Australian Bush Superfoods - Lily Alice

RRP $32.99