Cooking with the Oldest Foods on Earth

‘A very important contribution to Australia’s sense of itself.’ — Bruce Pascoe on The Oldest Foods on Earth (NewSouth, 2016)

Native produce business is booming and it’s about to enter a new phase — Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies — John Newton will inspire you to grab some and take it home.

This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians’ culinary horizons in every way.

About the Author

John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are The Getting of Garlic (2018), The Oldest Foods on Earth (2016) which won the Gourmand World Cookbook Award for Best Culinary History Book, Grazing: The ramblings and recipes of a man who gets paid to eat (2010) and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.

Staff Review by Olivia Crowley

I was inspired by John Newton's The Oldest Foods on Earth: A History of Australian Native Foods to seek out as many Australian Native foods as I could, but I struggled to find other recipes and suppliers. Thankfully, John's new book includes a great list of sources, cooking tips, recipes, seasonal advice, nutritional information and all manner of other tips and tricks. The book's small size means it's easy to keep handy and refer to whenever I need it. A perfect Christmas gift or thank-you present for foodies!