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Index
Cover
Title Page
Copyright
Contents
Introduction
Phillip Searle, Kangaroo with pickled beetroot
1. Before The Boats
Maggie Beer, Kangaroo carpaccio with persimmon, lime, mountain pepper and extra virgin olive oil
Tony Bilson, Kangaroo merguez with oysters
2. Home-Grown Marvels
Andrew Fielke, Oyster and leek tartlet with finger lime ‘caviar’ beurre blanc
Matt Stone, Kangaroo loin with Australian native fruits, herbs and spices
3. A Disastrous Change Of Diet
Laklak Burarrwanga and family, How to kill and cook a turtle Yolnu style
4. They Brought Their Own
Simon Bryant, Warrigal greens and desert lime pesto with wholemeal pasta
5. From Bandicoot Curry To Vegemite
Jean-Paul Bruneteau, Rolled wattleseed pavlova
Jacqui Newling, Kangaroo steamer
6. Green Shoots
Beau Clugston and the Noma kitchen, Sea urchin with macadamia nuts and pandanus palm
Kylie Kwong, Stir-fried native greens
7. The Producers
Clayton Donovan, Kangaroo loin, part-smoked in lemon myrtle
Raymond Kersh, Finger lime, wild lime, lemon and quandong tart
8. Wild Animals And Game Birds
Andrew Fielke, Braised wallaby shanks with olives and bush tomato
Mark Olive, Macadamia and mustard wallaby stack
9. Cultural Conundrums
Tony Bilson, Jelly of botany greens with sea urchin roe and native limes
10. The Chefs: Pioneers And Converts
Peter Gilmore, Charcoal-grilled marron, native coastal greens and lemon aspen
Chris Jackman, Cold scallop ravioli with braised lettuce
11. Walking Together, Eating Together
Matt Stone, Crispy crickets, mill worms, Aussie 7 spice
Appendix:
A list of Australian edible plants, animals and grains
Useful contacts
Bibliography
Acknowledgments
Index
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