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Warndu Mai (Good Food)

Warndu Mai (Good Food)

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.
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Genre: Lifestyle, Sport & Leisure

On Sale: 29th August 2019

Price: £25

ISBN-13: 9780733641428

Reviews

Review TO COME
TAS [PRINT] Hobart Mercury
Review TO COME
NATIONAL [PRINT] House of Wellness Magazine/Liftout
You will fall in love with Australia's native ingredients with this cookbook celebrating everything from lilly pillies and muntries to macadamias and sea parsley. Inside you'll find a guide to native produce and easy-to-follow recipes. Think native berry and desert lime cordial, pickled rainforest cherry chocolate pie or a special green gnocchi.
Courier Mail
Review TO COME
NATIONAL [PRINT] WellBeing Magazine
a clever compendium of native ingredients, from Kakadu plum to pepperberry, and how to make the most of them with accessible recipes.
Delicious magazine
Review TO COME
[ONLINE] The Starfish
Review TO COME
NSW [PRINT] Highlife Magazine
Review TO COME
[ONLINE] Food Wine Travel blog
Celebrating everything from lilly pillies and muntries to macadamias and sea parsley, it features a guide to native produce alongside easy-to-follow sweet and savoury recipes.
Anooska Tucker-Evans, Sunday Mail Brisbane