Warndu Mai | Damien Coulthard and Rebecca Sullivan
Warndu Mai: Good Food – Introducing Native Australian Ingredients to Your Kitchen by Damien Coulthard and Rebecca Sullivan is one of Australia's most celebrated Indigenous cookbooks, inviting readers to discover the incredible flavours, stories and traditions of native Australian foods.
"Warndu Mai" means good food in the Adnyamathanha language of the Flinders Ranges, and this beautifully crafted cookbook does exactly that. Combining practical recipes with cultural knowledge, it introduces readers to native ingredients such as wattleseed, lemon myrtle, saltbush, pepperberry, quandong and bush tomato, showing just how easy they are to incorporate into everyday cooking.
Created by proud Adnyamathanha man Damien Coulthard and food writer Rebecca Sullivan, the book celebrates the world's oldest living food culture while making Indigenous ingredients approachable for home cooks of all skill levels. Alongside more than 80 recipes, readers will find stories from Country, ingredient guides and insights into sustainable food practices that have nourished First Nations communities for generations.
From hearty family meals and fresh salads to baked goods, desserts and condiments, Warndu Mai is both a practical cookbook and a beautiful introduction to Aboriginal food knowledge. It is the perfect gift for food lovers, home cooks, gardeners and anyone wanting to deepen their understanding of Indigenous Australia through food.
About the Authors
Damien Coulthard is a proud Adnyamathanha man from South Australia's Flinders Ranges and a passionate advocate for Aboriginal culture, language and food knowledge. Rebecca Sullivan is an acclaimed Australian author, cook and sustainability advocate dedicated to connecting people with food, community and Country.
Beautifully photographed and thoughtfully written, Warndu Mai has become a modern Australian cookbook classic and remains one of the best introductions to native ingredients available today.
Pages: 240
