Cooking with the Oldest Foods on Earth Australian Native Foods Recipes and Sources

Native produce business is booming and it’s about to enter a new phase—Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies—John Newton will inspire you to grab some and take it home. This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them, and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians’ culinary horizons in every way.

John Newton is a freelance writer, journalist, and novelist. He writes on food, eating, travel, farming, and associated environmental issues. His most recent books are The Getting of Garlic (2018), The Oldest Foods on Earth (2016), which won the Gourmand World Cookbook Award for Best Culinary History Book, Grazing: The ramblings and recipes of a man who gets paid to eat (2010), and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.