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The outback chef

Author: Jude Mayall
Publisher: Chatswood, NSW New Holland Publishers Pty Ltd 2014 ©2014
Edition/Format:   Print book : English
Database:WorldCat
Summary:
The Outback Chef is about showcasing Australia's native cuisine and explaining the best way to use the many herbs spices, fruits and berries that grow naturally in this country. Half a dozen Aboriginal paintings which deal with the subject of wild food are included, together with stories of their uses and their significance to the people. There is a section on individual native food plants such as Bush Tomato,  Read more...
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Document Type: Book
All Authors / Contributors: Jude Mayall
ISBN: 9781742575452 1742575455
OCLC Number: 898313815
Notes: "The Outback chef gives a whole new outlook on how we approach and include native food into our day-to-day cooking." - back cover.
Description: 176 pages : colour illustrations ; 27 cm.
Other Titles: The outback chef :
Responsibility: Jude Mayall.

Abstract:

The Outback Chef is about showcasing Australia's native cuisine and explaining the best way to use the many herbs spices, fruits and berries that grow naturally in this country. Half a dozen Aboriginal paintings which deal with the subject of wild food are included, together with stories of their uses and their significance to the people. There is a section on individual native food plants such as Bush Tomato, Wattleseed and Davidson Plum, including artowrks by botanical artists, while the health benefits of native food are also highlighted- for example did you know that many Australian native foods surpass 'superfoods' such as blueberries in many aspects? Mouth-watering dishes include Coral Trout cooked in paperbark with Lemon Myrtle; Banana and Riberry bread with Wattleseed Espresso Butter; Bush Tomato and Mountain Pepper Dip; and even Bushfood pizza!

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