We’ve had a few books on bush foods over the years, but often they’ve been less than approachable. This one is different, not just because it has recipes for Sandalwood Nut (Sandalwood Nut and Seed Crackers – perfect for cheese and bikkies, imagine them paired with Nullaki or Torndirrup Native Herb cheese from Dellendale down south in Denmark). The authors describe it as “their humble little cookbook”, intended to introduce us to the edible natural wonders Australia has to offer, with recipes and inspiration for 40 of our most interesting and beneficial bush foods – hence superfoods. They include extensive information on where to get the bush foods for these recipes, and when the various ingredients are in season. You can find them fresh, frozen or dried, so it’s not as hard as we imagine. For each ingredient, there’s a page of interesting background on the native ingredient, including how it was traditionally used. Then, there’s a double page with each recipe and a photo of how it should turn out. Whether you fancy finger lime guacamole, or Green curry with native ginger leaf, or quandong syrup pancakes, you’ll find the recipes here.A great way to get in touch with the wonderful bush foods that are available and can give a unique taste to our food.
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