‘The Oldest Foods on Earth’ introduction by author John Newton who asks ‘What do I mean by Australian native produce?’
Quote “Indigenous foods we have always eaten, e.g. oysters, crabs, rock crayfish and all the fish that swim around us… and varieties of duck and quail… but outside the familiar are an estimated 6,000 edible plants including 2,400 fruiting trees in south-east Queensland alone, and 2,000 truffles or subterranean mushrooms. Of those, 6,000 non-Indigenous Australians currently use less than fifty.
“Why should you eat these foods? Firstly, for their unique flavours, then for their nutrient values… they are among the richest on the planet in the nutrients we need for health.
“This book is a guide on how to source, select and cook with Australian native produce ingredients.” © John Newton 2019
Published by NewSouth Publishing Australia with recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston. ‘The Oldest Foods on Earth’ will convince you that this is one food revolution that really matters.
♥ Gretchen Bernet-Ward
DID YOU KNOW? Former teacher Suzy Wilson, the owner of Riverbend Books in Bulimba, Brisbane, got the ball rolling in 2004 when she launched the Riverbend Readers Challenge to raise money to boost literacy levels. The Challenge grew, and then teamed up with the Fred Hollows Foundation and the Australian Book Industry to become the Indigenous Literacy Project in 2007. In 2011 it was superseded by the Indigenous Literacy Foundation (ILF), a national not-for-profit charity focussed on improving literacy levels in very remote Aboriginal and Torres Strait Islander communities.