Warndu Mai introduces you to native Australian foods »

An approachable book with some great recipes. Rated a must-have!

By Laura McKinnon
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Sea Rosemary, Lime & Murray River Salt Anzac Biscuits from <i>Warndu Mai</i>

Sea Rosemary, Lime & Murray River Salt Anzac Biscuits from Warndu Mai [©Hachette Australia]

Boobialla Bitters from <i> Warndu Mai</i>
Tamarind and Thyme Crème Brûlée from <i>Warndu Mai</i>
<i>Warndu Mai</i> by Rebecca Sullivan & Damien Coulthard

 

Intrigued by Australian native food but unsure where or how to start using it in your kitchen? Damien Coulthard and Rebecca Sullivan make it easy with Warndu Mai (good food). This book celebrates Australian-based foods that are more sustainable, whilst also emphasising some great native ingredients to enhance flavours.

Warndu Mai contains information covering seasonal availability, hints, tips and over eighty illustrated recipes. Some of the native ingredients used in recipes include Kakadu plum, finger lime, pepperberry and native currants to name only a few.

Many of the recipes will be very familiar to the discerning cook, adding to the charm of this book. This will allow you an opportunity to try something different without stress. Warndu Mai promotes a little bit of adventure and experimentation with cooking!

There are some truly fantastic recipes on offer for cooks to try out. How about Wattleseed, Carob and Macadamia Brownies? Or perhaps Emu Egg Sponge Cake with Lemon Myrtle Cream? Looking for something to create a point of difference for your toast or sandwiches? Go no further than Green Ant Butter! The ants are said to add a 'flavour bomb' to the butter, something a bit like coriander seed and citrus.

The book covers cordials, breads, desserts, proteins (kangaroo, fish, crocodile, magpie goose), relish, pasta and a vast array of others. It has a fantastic variety of recipes on offer. There is bound to be something for everyone.

Overall this book is up there with the best. Its vast array and variety of recipes, and its appeal to home cooks seeking a challenge, or who just want to change things up a little bit, is significant.

Warndu Mai has a user-friendly layout; the hard copy is not an overly big and cumbersome cookbook like some and it is presented beautifully with professional full colour photography.

Warndu Mai is definitely an essential purchase for the cook wanting to do something a little different. It's certainly a cookbook that stands on its own amongst many.

See links below for recipes.

Read more in the press release here »

Warndu Mai (Good Food) Introducing native Australian ingredients to your kitchen by Rebecca Sullivan and Damien Coulthard is published by Hatchette Australia (Sydney, NSW; April 2019, Hc, pp; RRP A$45.00). 

It can also be purchased online via booko.com.au »

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September 06th, 2019
 
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