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For over 50,000 years before colonisation, the Noongar people were much healthier than most Aboriginal Australians are today. Living in the open, in a land largely free from disease, they benefited from a better diet, more exercise, less stress and a supportive community.
In Noongar Bush Medicine, the authors have recorded information on many of the medicinal plants that were regularly used by the Noongar people of the south-west of Western Australia. They hope it will ensure that the traditional knowledge is not lost forever with the passing of elders and traditional healers.
Noongar Bush Medicine provides for the first time a comprehensive information on the medicinal plants that were used by Aboriginal people of the south-west of Western Australia before European settlement.
The book is a guide to how to use plants for alternative treatments and protection from common ailments. Written by Noongar elder Vivienne Hansen with retired nurse educator John Horsfall, Noongar Bush Medicine has been compiled from knowledge passed on by Noongar elders and covers over 90 different species and features images of each plant. There is currently no comparable book on plant medicines available.
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Ethically Sourced
Largest Stockist of Indigenous Spices
Wholesalers welcome
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
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.
Today, in Aboriginal communities all over Australia, there are higher instances of heart disease, type 2 diabetes, renal disease, some types of cancer and lung diseases than in the general population.
This book is an attempt to preserve bush tucker knowledge for future generations of Aboriginal and non-Aboriginal people to ensure the information is not lost with the passing of Elders.
The authors describe over 260 species of the edible plants and fungi that were regularly gathered by the Noongars of the Bibbulmun Nation of the south-west of Western Australia before and after colonisation. Many of these plants and fungi are difficult to find today because of land clearing for crops and the farming of sheep and cattle.
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.
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.
