So here we all are, living in Australia – but do we really eat ‘Australian’ foods? The multi-cultural cuisine most of us like to define as Australian is one transplanted and remixed from an array of times and cultures. But are we missing out on a fantastic array of foods that are growing naturally right under our noses? The foodstuffs of the original indigenous inhabitants of this vast continent?
There are now more than 50 chefs in Australia serving up a taste of real native grown foods – and John’s favourite? Kylie Kwong – for her seamless melding of Asian and Australian ingredients.
Paul sees the role of his t.v series as being important in educating both adults and children about where our food comes from and exposing everyone to a greater awareness of how our food is produced and its role in our society. He sees food as a celebratory occasion and sees many benefits to sharing our mealtimes. Feeding yourself is an essential survival skill. Everyone should know how to cook – these simple, wholesome recipes will help you!
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With photography by Nelly and recipes compiled with co-author Remy Tancred from lots of top chefs, this book of distinctly Byron food seems destined for success – you can just buy it for the mouth watering photos. Nelly reveals that the art of food photography has improved down through the years – these days you can actually eat the food made for the photo – but the pressure to produce a number of dishes per day has increased. However, Nelly believes you c an never have too many cookbooks! Nelly le Comte was born in Holland but has made the Northern Rivers region of Australia her home – she loves the abundance of fresh, locally produced food and delights in visiting ‘farm stalls’ beside the road.
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