The Getting of Garlic by John Newton »

Australian food from bland to brilliant, with recipes old and new

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<i>The Getting of Garlic</i> by John Newton

The Getting of Garlic by John Newton [©New South Books]


The white colonisers of Australia suffered from 'Alliumphobia', a fear of garlic. Local cooks didn’t touch the stuff and it took nearly two centuries for that fear to fully lift.

This food history of Australia shows that many held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world.

Before Garlic, Australia's British settlers had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture?

Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries.

His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think, even though our chefs are hailed as some of the best in the world.

About the author

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 prize-winning The Oldest Foods on Earth (2016), 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.

The Getting of Garlic by John Newton is published by New South Books (Sydney, NSW; Oct 2018; Pb; 352pp; RRP A$32.99). It is available from 1 October 2018 at all good bookshop or directly from the publisher »

It can also be purchased online via »

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September 24th, 2018
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