Australian Flavour is a collaborative work that captures traditional Australian cuisine. The recipes are compiled from some of the writers who had the biggest influence on our eating habits, from Isabella Beaton to Vic Cherikoff. More than fifty photographers from around the world have contributed images.
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For today’s abundance of fine Australian food we are grateful to immigrants from many nations. It is uniquely our own. In this book we celebrate and illustrate “Australian Flavour” with more than 150 recipes — historical, iconic, and modern — an overview, and historical notes.
Edward Abbott, the Author of Australia’s first cookery book, wrote in 1864, “We like these quaint old customs and ceremonies and hope they will always be kept up in the old country."
Abbott was referring to Christmas pudding, and like Abbott, Australians have never lost their early heritage, they have added to it.
“A bushman’s recipe, which some people swear by and others swear at. Make a hole in some flour in a ration bag, pour in a quart pot of boiling water and stir it with a stick until you have a lump of dough, which you lift out from the surrounding flour, slightly flatten and bake in the ashes. A more luxurious way to mix it is to take off your leather legging and mix it on that, or a piece of bark.” — said to be from an early journal.