Warndu Mai made Delicious Magazines top cookbooks of 2019. Saying "home use [of Australian native food] that will take production, and hopefully recognition of indigenous knowledge and custodianship to the next level. We need useable, knowledgeable books like Warndu Mai. It deserves a place in every Australian kitchen."
Wild Harvested Quandong (Urti/Native Peach) from the Flinders Ranges in South Australia. Our co-Founder Damien's Nana Barb would always make Urti Pie too. It is definitely our favourite Quandong recipe so we wanted to share it with you.
While a few nice books have been trying to bring native ingredients to the fore,Warndu Maifeels like a step up in terms of care and thought. With a foreword by Bruce Pascoe, it assumes most readers are more familiar with imported goods and takes pains to introduce its ingredients with baby steps, but if you spend enough time with this cookbook you'll transform your whole diet. Start with sweet and sour bushfood brittle, move to roo meatballs and lemon myrtle pasta, and finish up with rainforest and bush fruit sorbets.
