‘This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.’ Bruce Pascoe
A new cookbook – First Nations Food Companion – celebrates cooking with native ingredients, including of course, kangaroo. The informative guide includes more than 60 of the most accessible Indigenous ingredients, along with their flavour profiles, tips for how to buy, grow and store them
Plus 100 delicious recipes, all featuring native ingredients, and including tips for substituting regular pantry ingredients where needed – including Bush-Tomato Cheese on Toast, Anise Myrtle and Macadamia Poached Chicken, Myrtle Tea Cake, Quandong and Davidson’s Plum Iced Vovos and more. Plus features and recipes for an Indigenous medicine garden, as well as how to set up your pantry and freezer, and the best places to find native ingredients in shops and online.
From the award-winning founders of native food enterprise Warndu. Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and former board director of the South Australian Native Title Service. Rebecca Sullivan is a food educator and author, regenerative farmer, Yale World Fellow and TV presenter.
Recipe: Kangaroo Chilli Con Carne
One for the campfire or the stovetop. This is wonderful with rice, jacket potatoes or in toasties — and it takes on even more flavour the next day.
Download the recipe here.
Images and text from First Nations Food Companion by Damien Coulthard and Rebecca Sullivan, photography by Josh Geelen. Murdoch Books RRP $49.99