000			01510nam a2200217Ia 4500
003			PH-LCIC
005			20250114165303.0
008			240527s2020 xx 000 0 und d
020			_a9780648691822
040			_cLCIC LIBRARY
082			_aLUO 641.5994 F46
100			_aAndrew Fielke _eAuthor
245		0	_aAustralia's creative native cuisine / _cAndrew Fielke
260			_aMelbourne : _bBrolly Books _c2020.
300			_a280 pages : colored illustrations ; 27cm
300			_a280 pages : colored illustrations ; 27cm
505			_a Introduction Chef's notes Getting the best from your BBQ or char-grill Cooking with paperbark Wattleseeds Australia's wild herbs and spices Australia's wild fruits Australia's wild vegetables Australia's wild nuts and seeds Condiments and basics Where to get Australian native and wild ingredients
520			_a"Here are over 135 of my recipes featuring the unique flavours, aromas and textures of Australia's native and wild ingredients, along with notes on their characteristics as well as usage and sourcing. Substitute ingredients are provided for those times a certain ingredient may be temporarily unavailable. I hope this book will assist in the growth of a sustainable and viable Australian industry that provides nutritious, flavoursome native foods; respects and includes Indigenous knowledge and culture; and also encourages Indigenous participation in the supply chain." Andrew Fielke
650			_aCookbooks, Australia
942			_2ddc _cLUO
999			_c3283 _d3283