arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash
Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen
Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen
Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen
Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen
 / 
Regular price
$45.00

Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen

Hachette

Unit price per

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

'It deserves a place in every Australian kitchen' - Delicious Magazine

Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe.

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.

"a clever compendium of native ingredients, from Kakadu plum to pepperberry, and how to make the most of them with accessible recipes." - Delicious magazine