As we move into 2026 here are four food related matters that I think worth keeping an eye on: Indigenous engagement in the bushfood industry Veganism Food insecurity Food delivery …
I’ve been dipping into my collection of native food/ bush food cookery books of late from Vic Cherikoff’s 1989 The Bushfood Handbook to Sharon Winsor’s 2024 Bush Foods & Botanicals. …
I’ve been reading about food insecurity in Australia. It’s grim reading. In this article I look at what recent studies say about its extent, its causes, a recent Inquiry into …
Charmaine Solomon published The Complete Asian Cookbook in 1976. Arguably it obscured the engagement with South Asian and South East Asian cuisines at that time. I look here at engagement …
A paper presented at the 2nd Australia’s Homosexual Histories Conference at the University of Melbourne, 5-6 November 1999 Two moments in the global history of fags, dykes and food resonate across …
Recently I have been writing about South Asian cuisines at the multiculinary Australian table. Spices are a key element in them, giving dishes their characteristic flavour. I felt it was …
Contemporary Australian food has its roots in our multicultural heritage … Incredible diversity in our food is now taken for granted ... Australian food has changed dramatically over the past 30 …
In 1988 at the Fourth Symposium of Australian Gastronomy Vic Cherikoff delivered a paper Bush Food and the True Australian Cuisine. In his paper he said: I maintain that only a cuisine …
November 2025 This article reviews formal meals and menus for imagined meals focussed on Australian native foods across 160 years from 1864 – 2024. The meals were: The first and second experimental dinners …
December 2025 I enjoy reading community/contributory cookery books. Arguably they are a record of what people actually ate which may be at variance to published recipes. They often are published as …
November 2025 Australian Geographic published The Classic Australian Cookbook in 2021. In its introduction it said: Significant change to our eating habits came after WWII when southern European immigrants introduced foods such …
October 2025 The bane of my life as a South Asian cook is turmeric with its capacity to stain anything and everything. Looking at the most recent stain my thoughts turned …
October 2025 The quandong is used in the back country for making jam, but as it consists chiefly of stone and skin, with comparatively little pulp, it is not a good …
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