Description

Australia’s Creative Native Cuisine is a book that hopes to contribute to the development of an Australian food industry that pays respect to Indigenous culture as well as celebrates the underrated Australian-grown food resources available. Australia’s native foods not only are nutritious, sustainable and flavourful – they also provide job opportunities in Australia.
Born in South Australia, Andrew Fielke has 34 years of international experience in the hospitality industry. Over the decades, Fielke has opened the Red Ochre restaurants throughout Australia and has been a Food and Wine TV presenter and educator of Australian native foods.