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Three hundred and fifty recipes that try to answer what Australian food actually is, which is a trickier question than it sounds. The country is an island with Indigenous cuisine as its foundation and layer upon layer of immigrant traditions on top, meaning bush tucker and adopted dishes from around the world end up sharing the same shelf. Ross Dobson treats both as equally legitimate. The result is a collection that works brilliantly even for readers who have never set foot in the country, since most of the content is world cuisine filtered through a very specific climate.
Format: Hardcover
Number of pages: 432
Language: English
First published: 2021
