Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen. 2020 Gourmand World Cookbook Winner  Learn More ISBN: 9780733641428ISBN-10: 0733641423Audience: GeneralFormat: HardcoverLanguage: EnglishNumber Of Pages: 256Published: 23rd April 2019Publisher: Hachette AustraliaDimensions (cm): 22 x 18  x 2.5Weight (kg): 0.74Edition Number: 1 Written by Warndu’s Founders Damien Coulthard and Rebecca Sullivan, this gorgeous fully illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen. Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation, you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Please note there are two covers for this book.  The first print run had Damien's hands holding Quandong and the second edition has a picture of the Strawberry Gum Pavlova and the third run returns to Damien's hands holding Quandong. Warndu is now shipping the third print run. Recipes Australian Native Ingredient Recipes from Warndu Mai   Wallaby Shanks Recipe Finger Lime and Lemon Myrtle Cheesecake Recipe Barramundi Fillets with Muntrie Salsa Recipe Roo Bolognese and Lemon Myrtle Pasta Pippies in Vermouth Kangaroo Pie with Bush Tomato Sauce Salt and Pepper Crocodile  Strawberry Gum Pavalova  Desert Lime and Sea Rosemary Macadamia Cake  Yabbies with Bush Tomato and Fingerlime Mayo Tamarind and Thyme Creme Brulee Quandong Pie