Australian foods are now emerging as a significant trend worldwide and include indigenous fruits, seeds, nuts, herbs, spices, essential oils and flavour extracts. As a foraging guide, this book is also ecologically conscious and environmentally friendly and has been written to help you better understand and value the natural resources of our country. There is no other book like this one.

Ideal for students, bush-walkers, foragers and anyone interested in really experiencing the Australian wild food resource. It presents an outline of many of the herbs, spices, fruits and other foods now becoming central to our Australian cuisine and has been written for anyone with an interest in food, wild food, Aboriginal and modern survival skills, cooking, recipes, gardening and garden design or just an interest in bush walking and eating.

• learn how to recognise many useful food plants and where to find them
• understand general principals of finding food anywhere in Australia 
• have a convenient guide when foraging for plants in nurseries using comprehensive listings of bushfood species found in arid and semi-arid areas, in rainforests from Tasmania to the tropics and in more detail along the eastern seaboard
• discover all the necessary information to plan and construct your own backyard foraging patch
• add to your collection of up-market recipes using bushfoods and suggesting their role in the development of an Australian cuisine e.g. kangaroo with Illawarra plum and chilli sauce, wattleseed ice cream with macadamia nut crisps, lillipilli whip and the now famous, rolled wattle pavlova
• also glean survival skills and strategies of the Australian Aborigine as well as the modern survivalist

About the author:

Vic Cherikoff could be described as a scientist, author or entrepreneur but he has a vision for the place for Australian native foods in the future of the food industry and persistently chases his goal. He has been credited with pioneering the development of a uniquely Australian cuisine through his commercialisation of a selection of indigenous species as ingredients for innovative restaurants here in Australia and more recently, around the world.