First Nations Food Companion ‘is an opportunity for all people … to taste the flavours of the oldest living, continuous culture in the world.’ I couldn’t have put it better myself. Coulthard and Sullivan have written an all-encompassing guide to First Nations food.

For a long time, there has been under-representation of native foods and practices in the standard Australian home and kitchen. Recently however, restaurants across Australia have made greater use of native ingredients.

This book represents a great opportunity for people to understand Indigenous culture. How food is tied to the land and ways to incorporate it into everyday cuisine.

It includes a variety of ingredients ranging from Girri Girri (Lemon Myrtle) to Gulalung (Finger Lime). There are insights into use, where to buy, how to store or alternatively how to grow it.

It also shows you how to incorporate native Australian foods into your life with recipes such as ‘Native Worcestershire Sauce’ and ‘Barra Burger with Bush Tartare Sauce’.

Reviewed by Robert Bromhead

MORE ABOUT THE AUTHORS

Visit Rebecca Sullivan’s website

Find Out more about Damien Coulthard

Damien Coulthard is an Adnyamathanha and Dieri person of the Flinders Ranges. He is an international artist, cultural educator and high school teacher.

Damien’s wife Rebecca Sullivan (@grannyskills) is a food educator, regenerative farmer and TV presenter. Her writing can be found in in Peppermint, ABC Organic Gardener, SA Gardens and delicious.

Together, Damien and Rebecca are co-founders of Warndu, a native food enterprise and ethical lifestyle brand. It runs pop-up restaurants and workshops, employing local indigenous and non-indigenous people. Their first book, Warndu Mai, was awarded the best cookbook in Australia at the Gourmand Awards.

‘This book brings ancient foods into the modern kitchen. Every page is full of fascination. A walk in the bush will never be the same.‘ Bruce Pascoe