Karkalla at Home: Native foods & everyday recipes for connecting to Country
$65.00
inc. Free Shipping
For a limited period: Order your book now and it will be personally signed by the author!
Australia is home to thousands of edible native plant species, and yet (at the time of publishing this book) most of the food we grow in gardens and find in the supermarket originally came from overseas.
This book is a handy “getting started” guide for novice and anxious intermediate gardeners ready to connect with this country’s ecological and cultural roots.
Karkalla At Home is more than just a collection of recipes; it is an invitation to integrate the ancient flavours of Australia into your daily life. Authored by Mindy Woods, a celebrated chef and proud Bundjalung woman, this book serves as a practical guide to the continent’s extraordinary native pantry.
The title is inspired by the coastal succulent Mindy first learned to forage as a child—a plant that now lends its name to her acclaimed restaurant in Byron Bay. Through this gorgeous hardback, Woods bridges the gap between traditional Indigenous knowledge and the modern home kitchen, offering a meaningful way to Connect to Country through the art of cooking.
Format: Hardcover (19.8 x 24.7 x 3 cm)
Length: 256 pages
Keywords: lifestyle, bushfoods, bush tucker, native edibles, Australian
43 in stock
This comprehensive culinary resource is designed to be used, loved, and splattered with sauce as you explore over 110 inspiring recipes. The content is thoughtfully organized to highlight the versatility of First Nations ingredients across every meal of the day.
What’s Inside
Ingredient Profiles: Deep dives into more than 40 accessible native foods, from the buttery macadamia and tart finger limes to coastal greens, seeds, and premium native seafood.
Versatile Recipes: A diverse range of dishes including nourishing breakfasts, quick weeknight dinners, show-stopping centrepieces, and unique botanical drinks.
Artistic Collaboration: The experience is brought to life through stunning photography by Rob Palmer, captured on Bundjalung land, alongside evocative illustrations by First Nations designer Jenna Lee.
By focusing on ingredients like myrtles, desert plums, and succulents, this book provides the tools to celebrate Australia’s indigenous gifts in a way that is both respectful and delicious.
