“Encouraging home cooks to embrace native ingredients, Andrew Fielke’s new book Australia’s Creative Native Cuisine promotes “edible reconciliation” by bringing indigenous produce from the outback to household dinner tables.

Scrambled eggs with saltbush, bunya nut hummus, curry with river mint, and bouillabaisse with lemon myrtle are just a few of the recipes in South Australian chef Andrew Fielke’s new book Australia’s Creative Native Cuisine, which encourages Australians to use more indigenous ingredients in everyday cooking.”

Read the full Ben Kelly article here https://indaily.co/315340