Sat, 23 Nov | Upstairs at Better Read Than Dead

John Newton - Cooking with the Oldest Foods on Earth

Australian native ingredients are finally beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies, John Newton will inspire you to grab some & take it home. This is a show, tell, taste event! Enjoy John's quandong cakes & more!
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John Newton - Cooking with the Oldest Foods on Earth

Time & Location

23 Nov 2019, 3:00 pm
Upstairs at Better Read Than Dead, 265 King Street, Newtown NSW, Australia

About The Event

Australian native ingredients are finally beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies, John Newton will inspire you to grab some & take it home. 

Cooking with the Oldest Foods on Earth: Australian Native Food Recipes and Sources is a companion book to John's award-winning book The Oldest Foods on Earth.

This FREE event is a show, tell and taste event! Enjoy John's quandong cakes, maybe some saltbush, and other things besides!

RSVP now!

 

About the Book

Native produce business is booming and it’s about to enter a new phase — Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies — John Newton will inspire you to grab some and take it home.

This companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians’ culinary horizons in every way.

"This book is full of the information about Australian foods that your country refused to teach you. Here’s your chance to fully appreciate your homeland." – Bruce Pascoe

About the Author

John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are The Getting of Garlic (2018); The Oldest Foods on Earth (2016), which won the Gourmand World Cookbook Award for Best Culinary History Book; Grazing: The ramblings and recipes of a man who gets paid to eat (2010) and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.

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