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.
