Posts in Recipe
Warrigal greens made into gnocchi.

How to use Indigenous Australian ingredients at home

Four recipes from Warndu Mai

Learn how to create truly Australian food and drinks at home using ingredients such as warrigal greens, finger limes and native thyme with these recipes from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard.

Some of the ingredients may need a little online sleuthing to track down, but this resources guide is a good place to start. Alternatively, ask your local supermarket to stock some, forage for a little (respectfully) and better yet, grow a little too. Whether it's a balcony or a backyard, growing herbs and greens is easier than you think! 

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Bush Food Brittle

How to use Indigenous Australian ingredients at home

Four recipes from Warndu Mai

Learn how to create truly Australian food and drinks at home using ingredients such as warrigal greens, finger limes and native thyme with these recipes from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard.

Some of the ingredients may need a little online sleuthing to track down, but this resources guide is a good place to start. Alternatively, ask your local supermarket to stock some, forage for a little (respectfully) and better yet, grow a little too. Whether it's a balcony or a backyard, growing herbs and greens is easier than you think! 

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Tamarind and thyme creme brulee

How to use Indigenous Australian ingredients at home

Four recipes from Warndu Mai

Learn how to create truly Australian food and drinks at home using ingredients such as warrigal greens, finger limes and native thyme with these recipes from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard.

Some of the ingredients may need a little online sleuthing to track down, but this resources guide is a good place to start. Alternatively, ask your local supermarket to stock some, forage for a little (respectfully) and better yet, grow a little too. Whether it's a balcony or a backyard, growing herbs and greens is easier than you think! 

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Warndu Mai’s barramundi fillets with muntrie salsa recipe

It’s one of Australia’s favourite fish dishes, made tangy with native muntrie berries and spring onions.

The first time I ever ate barramundi was in the Kimberley and it’s still to this day the most magical place I have ever been. The salsa in this recipe goes with any fish, pork and chicken.

This is an edited extract from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard (Hachette Australia, $45). Next week, wallaby shanks

 

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