Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers' markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus.

Cooking With the Oldest Foods on Earth - winner of the 2020 Gourmand Award for Innovation - shows you how to cook with bush foods, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. Now updated, including new recipes, Cooking With the Oldest Foods on Earth promises to broaden Australians' culinary horizons in every way.

Contents: Introduction, Wattleseeds, Lemon myrtle, Tasmanian pepperberry, Bush tomato, Davidson plum, Finger lime, Quandong, Riberry, Warrigal greens, Saltbushes, Fish and seafood, Macropods and magpie goose, Grasses, grains and rice: the future, Sources and resources, Grow your own, Bibliography, Acknowledgements