The Outback Chef
by Jude Mayall
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The Outback Chef by Jude Mayall
Cooking with Native Australian Ingredients
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!
Hard Cover - 176 pages
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