Chef and Creative Native Foods founder Andrew Fielke’s beautiful new book brings native-inspired cooking to your kitchen.

‘Australia’s Creative Native Cuisine’ pays homage to the 60,000+ years of indigenous culture with more than 130 unique recipes highlighting Australian native ingredients.

Native foods never looked or tasted so good and Andrew’s more than 35 years of experience plays an integral role in creating these delicious and easy-to-cook meals.

Australia’s Creative Native Cuisine seeks to increase the consumption of Australia’s native plant foods in home/family cooking so they become a major part of the Australian diet and identity.

Andrew Fielke is a foremost authority and pioneer of innovative Australian native cuisine in the modern era. He is also a talented, award-winning chef with decades of intertional experience, including in Switzerland, Austria and London’s Savoy Hotel

Specifications:  263 x 210mm portrait, 280 pages, full colour throughout, hardback and paperback. Includes index.

$39.95
Australia's unique native ingredients boast nutritional and medicinal benefits that cannot be found anywhere else. From the Kakadu plum with its unmatched vitamin C content, to Bunya nuts that contain natural antibacterial properties, knowledge of these superfoods has been passed down in Aboriginal cultures for thousands of years.

This cookbook features Australia’s most interesting and beneficial bush superfoods, with beautiful illustrations and information on where they grow, traditional Indigenous uses, nutritional benefits, and advice on how to use them in your home kitchen. You can then follow an easy plant-based recipe, such as Sweet Potato Toast with Finger Lime Guacamole, or Spiced Apple and Riberry Chia Pudding, to enjoy the health benefits yourself!

No matter whether you live in the city or the outback, you too can discover the foods that nourished the first peoples of this land.

 

$29.95
In this gorgeous and compact book, Samantha Martin – the ‘Bush Tukka Woman’ – shares her knowledge and love of bush tukka as taught to her by her mother and other Aboriginal elders. Her Bush Tukka Guide offers rich and wonderful insights into how Aboriginal people survived for centuries unearthing the bounty of this sometimes lush and often desolate land. 

The book is divided into three chapters covering plants, animals and some recipes to get you started using bush tukka at home. Learn how to find billygoat plums and mountain bush pepper in the wild; discover the reasons Aboriginal people ate magpie geese and honey ants; and test out the delicious flavours of bush tukka recipes like bunya nut pesto, lemon myrtle slow-cooked kangaroo or caramelised cluster figs with ice-cream.

 

$23.00

Written by Dale Chapman
Owner/Founder of My Dilly Bag (world renowned indigenous bush tucker chef)

Dale Quotes - "The world is definitely ready for the unique and nutritious qualities of our indigenous seeds, spices, leaves and meats. I believe integrating bush tucker into the home kitchen is as simple as ensuring that the home cook is confident in substituting and enhancing family favourite recipes with these unique ingredients".

This clever little cookbook is th result of many years of requests and hastily scribbled recipes for my loyal followers.......
The rationale for this style of cookbook is simple.  There was no intention to create glossy expensive coffee table book that looks great, is read once and gathers dust.  This is a straight forward collection of tried and true family recipes that will teach you how to absorb authentic traditional Aboriginal flavours into your cooking .  They are recipes from my heart.......  cheers Dale

RECEIVE Bonus Herb Guide

(Dale's spices also have references for use from pages of Coo-ee Cuisine)
Poster length 210cm x Width 44cm

 

$29.95

In an effort to preserve the traditional knowledge of bush food, authors Madison King and nurse educator, John Horsfall, have documented over 350 species of plants and fungi that were regularly gathered by the Indigenous peoples of the Kimberley region before and after colonisation.

Kimberley Bush Food is a valuable resource for both Aboriginal and non-Aboriginal people interested in traditional bush food and alternative medicine. With comprehensive information on over 350 species, including images of each plant, this book is a practical guide to preserving traditional knowledge and using the plants and fungi of the Kimberley region for a healthier, more sustainable future.

Written by experts in the field, this book describes each species of plant and fungi, its nutritional benefits, and how it was used by the Indigenous people of the Kimberley region. It also includes detailed information on where to find these plants and fungi and how to prepare them for consumption.

With land clearing for crops and farming of sheep and cattle contributing to the extinction of many of these species, this guide offers a timely and important insight into traditional knowledge that has been passed down for thousands of years. This book is an essential read for anyone interested in Aboriginal culture, bush food, and preserving the knowledge of the past for future generations.

 

Please note there are post-publication corrections available to download.


$49.95
In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.

Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. 

This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.

Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.

 

$45.00
A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen.

This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local.

 Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.

$45.00