Native Ingredients:
WARNDU MAI

Australia’s history can be told through food; we ate mutton with potatoes – the cuisine of England. Later we ate Chinese because, even though the country distanced itself from the Asian gold miners, the food was fresh and flavoursome. Each new wave of migration had us eating Indian, Italian, Greek, Vietnamese and African foods. Anything but Australian.

Cook these recipes, but remember that you can’t eat our Aboriginal food if you can’t swallow our history. Australian Aboriginal people domesticated, cooked and cared for foods which are adapted to our country’s climate and fertility. Most of those foods are perennial and sequester carbon; handy attributes in a drying climate. And we did it for around 100,000 years.

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