The Weekend Australian - Travel - - The Food Issue -

WHOsays Aus­tralia doesn’t have a culi­nary her­itage? The veal saltim­bocca, cur­ried fish with co­conut rice and tan­doori chicken pock­ets in this new hard­back would il­lus­trate we’ve taken a pinch of this and a pound of that from just about ev­ery­body and come up with a cui­sine all our own. Easy recipes geared to the Aussie life­style, from a fam­ily tea to a for­mal din­ner, make use of the bounty on our doorstep (chap­ters in­clude ‘‘From the oceans, rivers and streams’’, ‘‘In­spired by the vine’’ and ‘‘Farm­yard cook­ing’’). It’s an old-fash­ioned of­fer­ing in a sea of slick and glossy recipe books, but there are some de­cent dishes, served with a fair dol­lop of nos­tal­gia.

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