You can order the Dining Downunder Cookbook here
After we finished filming our cooking show, Dining Downunder, Vic Cherikoff and I began writing the cookbook to go with the series. For those that haven’t seen the show, I am one of three chefs that cook with indigenous ingredients and travel around Australia.
The Dining Downunder cookbook includes recipes and stories from the show from cranking up the barbeque on a boat in Sydney Harbour, to travelling to the valleys of the Blue Mountains in NSW, dropping in to Margaret River in West Australia or learning about growing ginger in the Queensland hinterland.
With over ninety beautifully photographed recipes from the show, The Dining Downunder Cookbook provides a visual feast for the senses and includes detailed descriptions on how to use the many native ingredients including wattleseed, lemon mytrle, alpine pepper, paperbark, and riberries to name a few. Also featured are recipes from the restaurants we visit during the show.
Australian native fruits, seeds, nuts, herbs, spices, essential oils and products made from them, are emerging as a trend in the global marketplace. Together, they make a uniquely Australian cuisine possible with flavours that reflect their geographic origins of deep rainforests, outback deserts, coastal woodlands and alpine valleys.
If you're looking for a book to learn about native foods then the Dining Downunder cookbook is available at the Dining Downunder Online Store as well as selected gourmet food and book shops around the world.
Authors: Benjamin Christie & Vic Cherikoff
ISBN: 975202103
196 pages
Paperback
Published 2004