Bush Tucker Man

Major Les Hiddins, best known as the Bush Tucker Man, has spent a lifetime travelling northern Australia. Here, Les shares his knowledge and passions, inviting readers to follow the bush tucker trail to explore the outback, and to understand more about this unique country.

Discover the fascinating secrets of Australia's bush tucker with Les Hiddins, the Bush Tucker Man. Les describes more than 170 foods and medicines and their unique and often unusual uses, from the gulf plum to the green ant.

Scott Connell, local tour guide and administrator of the hugely popular @thekimberleyAustralia Instagram profile, shares his in-depth knowledge of the wild Kimberley region. In 100 Things to See in the Kimberley Scott guides readers through his 100 favourite places, telling them how to get there, why they should go and what secrets they'll uncover once they do. The book also includes full colour maps, stunning imagery and knowledge only a life-long local knows.

‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.

City girl Calla Fletcher attempts to reconnect with her estranged father, and unwittingly finds herself torn between her desire to return to the bustle of Toronto and a budding relationship with a rugged Alaskan pilot in this masterful new romance from acclaimed author K.A. Tucker. Calla Fletcher was two when her mother took her and fled the Alaskan wild, unable to handle the isolation of the extreme, rural lifestyle, leaving behind Calla’s father, Wren Fletcher, in the process. Calla never looked back, and at twenty-six, a busy life in Toronto is all she knows. But when her father reaches out to inform her that his days are numbered, Calla knows that it’s time to make the long trip back to the remote frontier town where she was born. She braves the roaming wildlife, the odd daylight hours, the exorbitant prices, and even the occasional—dear God—outhouse, all for the chance to connect with her father: a man who, despite his many faults, she can’t help but care for. While she struggles to adjust to this new subarctic environment, Jonah—the quiet, brooding, and proud Alaskan pilot who keeps her father’s charter plane company operational—can’t imagine calling anywhere else home. And he’s clearly waiting with one hand on the throttle to fly this city girl back to where she belongs, convinced that she’s too pampered to handle the wild. Jonah is probably right, but Calla is determined to prove him wrong. As time passes, she unexpectedly finds herself forming a bond with the burly pilot. As his undercurrent of disapproval dwindles, it’s replaced by friendship—or perhaps something deeper? But Calla is not in Alaska to stay and Jonah will never leave. It would be foolish of her to kindle a romance, to take the same path her parents tried—and failed at—years ago. It’s a simple truth that turns out to be not so simple after all.

'It deserves a place in every Australian kitchen' - Delicious Magazine Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.