Native ingredients WARNDU MAI

By using native Australian ingredients in your kitchen, you can prepare food that is better for our environment, is more sustainable and celebrates truly local food.

Damien Coulthard and Rebecca Sullivan are a South Australian couple who, through their company Warndu and book Warndu Mai, aim to regenerate culture, community, tradition, health and soil. Warndu means good in Damien’s traditional Adnyamathanha language, which is native to the Flinders Ranges country, with mai meaning food.

Rebecca has completed her Masters in International Rural Development and Sustainable Agriculture and is currently undertaking another masters in Food History. Damien is a teacher, an artist and proud Adnyamathanha and Dieri man. Together they’ve produced a cookbook that makes native ingredients accessible for all Australians through otherwise familiar recipes. The foreword is written by Yuin man and author Bruce Pascoe.

BRUCE PASCOE

Australia’s history can be told through food; we ate mutton with potatoes – the cuisine of England. Later we ate Chinese because, even