Australian ingredients, used by the Aboriginal people for thousands of years, expand the frontiers of taste. This book is the definitive guide to the flavours of native Australian cuisine.
Drawing on his extensive research and inherent culinary talents, internationally-renowned chef Jean-Paul Bruneteau explores the outstanding diversity of foods this vast country has to offer. With him, learning how to cook an exquisite array of mouthwatering delicacies: macadamia and bunya nut pesto; witjuti grubs with peanut sauce; rolled wattleseed pavlova; kangaroo carpaccio. With its exciting blend of historical detail and fabulous, delicious recipes, the book is a worthy winner of the prestigious Julia Child Cookbook Awards, as well as both a masterpiece of creative talent and an ideal reference book for anyone who wants to broaden their culinary horizons.
