Australian Cookbook: Outback Bushtucker Cookbook

By Richard Eastwood

Australia’s native foods have faced a revival over the past twenty years. A new native food industry is built on a number of advantages that native foods are naturally adapted to Australia’s environment, they are ecologically sound, and they are more resistant to Australia’s temperatures and waterfall.
In addition to the botanical produce there is a wider availability of native Australian animal products on the market. It is not uncommon to find kangaroo meat in the aisles of the supermarket.
Many Australian restaurants have embracing home grown products serving emu, crocodile, yabbies and eels in addition to flavouring their dishes with bush tucker spices. In this cookbook you will find a great variety of Bushtucker recipes which incorporate the spices and animals of the outback. There are sauces, main dishes and deserts galore celebrating the Bushtucker spirit.

• Language: English
• Publisher: Springwood Emedia
• Release date: Nov 5, 2012
• ISBN: 9781301896721

Richard Eastwood

Richard Eastwood grew up on a ranch in the Australian Outback. His life has been dedicated to the land that surrounds him and the bushman lifestyle he enjoys so much.Richards publications are based on the cultures of Australia and New Zealand and how food, culture, craft and ancestry can all enrich our lives.

Book preview

Introduction

About Native Australian Food

Before European settlers arrived in Australia there was a thriving culture, a food culture that had happily sustained the Aboriginal people for thousands of years. However, that food culture, often referred to as bush tucker, has been largely ignored over the past two centuries.

There are up to 6,000 different native food species (almost 25% of Australia’s native flora and fauna) that were utilised by Aboriginal people.

Traditional bush tucker is innovative and unique: food sources extend from the swollen abdomens of honey ants to witchetty grubs, from goanna to nectar-baring flowers such as the bottlebrush.

Australia’s native foods have faced a revival over the past twenty years. A new native food industry is built on a number of advantages that native foods are naturally adapted to Australia’s environment, they are ecologically sound, and they are more resistant to Australia’s temperatures and waterfall.

In addition to the botanical produce there is a wider availability of native Australian animal products on the market. It is not uncommon to find kangaroo meat in the aisles of the supermarket.

Many Australian restaurants have embracing home grown products serving emu, crocodile, yabbies and eels in addition to flavouring their dishes with bush tucker spices. In this cookbook you will find a great variety of Bushtucker recipes which incorporate the spices and animals of the outback. There are sauces, main dishes and deserts galore celebrating the Bushtucker spirit.

Native Australian Cuisine

Key Ingredients

Yabbies

A small freshwater crustacean found at the bottom of streams, lakes and in farm dams that are prized for their delicate, sweet flavour and firm texture.

Acacia Seed

A small, oval, black variety of the wattle seed. It is roasted and milled to be used in a wide variety of foods including soups, meat rubs, ice-creams and baked goods.

Mountain Pepper

Ground leaf or berries of the mountain pepper tree. The berries can be dried, preserved or ground, while the leaves can also be used (dried and milled). Mountain pepper is a very strong spicy pepper and is beautiful sprinkled over oysters or used to flavour soups and stews.

Bush Tomatoes

A small tomato-like fruit, also known as a desert raisin, bush tomatoes can be eaten fresh or dried (but be aware that the green fruit are toxic). They have an intense, earthy tomato flavour. Use sparingly to add flavour to sauces, soups, casseroles and stews.

Native Citrus

Australia has six species of true native