In an easy reading manner you will:
- learn how to recognise many useful
food plants and where to find them
- understand general principals
of finding food anywhere in Australia (it works for other countries
as well)
- have a convenient guide when
foraging for plants in nurseries using comprehensive listings
of bushfood species found in arid and semi-arid areas, in rainforests
from Tasmania to the tropics and in more detail along the eastern
seaboard
- discover all the necessary information
to plan and construct your own backyard foraging patch
- add to your collection (or start
one) of up-market recipes using bushfoods and suggesting their
role in the development of an Australian cuisine e.g. roo with
Illawarra plum and chilli sauce, wattleseed ice cream with macadamia
nut crisps, lillipilli whip and the now famous, rolled wattle
pavlova
- also glean survival skills and
strategies of the Australian Aborigine as well as the modern survivalist
All presented in easy to follow
text, illustrated in full colour photographs and drawings and with
boxed grabs of information for easy reading or student projects.
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Bushfood & Aborigines
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Foraging in cities |
| Recipes |
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Foraging in the bush |
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Survival
skills |
Garden
plans using
bushfoods
Where to get food plants
Survival strategies for Australian travellers
A foraging guide
Regional listings of bushfoods ...
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and lots more....
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Click here
to order over our secure site or click fax for
faxing details.
About the
author:
Vic Cherikoff could be described as a
scientist, author or entrepreneur but he has a vision for the
place for Australian native foods in the future of the food
industry and persistently chases his goal. He has been credited
with pioneering the development of a uniquely Australian cuisine
through his commercialisation of a selection of indigenous species
as ingredients for innovative restaurants here in Australia and
more recently, around the world.
From
the wild to wild recipes
The species he selected to market are a wide and versatile
collection of aromatic herbs, pungent spices and a delicious array
of fruits, seeds, nuts, flavoured oils and a host of extracts,
purees, flavourings and food adjuncts. Many are now presented as
time-saving, high quality, cost effective and consistent products
such as sauces, syrups and preserves or simply as ingredients in
their own right. Today, they are becoming an integral part of the
sophisticated, modern food trend for which this country is renowned.
The
company, Vic Cherikoff Food Services Pty Ltd , of which Vic is the
MD, was the first to provide indigenous foods to the domestic and
international markets. It now provides for hundreds of restaurants,
caterers, airlines and a growing number of mainstream and cottage
manufacturers. For the home cook, there is a growing retail range
which is distributed through specialty food stores, a growing number
of supermarkets, by direct marketing and over the Internet. Today,
Vic runs his business with a highly motivated team who keep Vic
Cherikoff Food Services P/L leading the way for the future of
Australian cuisine.
In
the beginning...
The pioneering work began with half a decade of scientific
analytical research into the nutritional value of native foods.
These came from around the country, predominantly supplied by
Aboriginal communities and through Vic’s own collecting. Some of
these foods were then supplied to chefs as well and slowly the
possibility of an Australian cuisine developed. As the author of two
books on native foods; The Bushfood Handbook and Uniquely
Australian, A wild food cookbook, Vic has spread his enthusiasm for
native food flavours to gardeners and professional growers, foragers
and foodies, cooks and chefs.
Now,
through school and trade curricula which he has written, Australian
native cuisine is being taught to both experienced and apprentice
chefs who served their creations to international audiences during
the Sydney 2000 Olympics and will continue to spread the word on
Australian cuisine through their offerings. Vic has personally
trained over 500 chefs in his scientific approach to the
incorporation of native flavours into other, more conventional
cuisines. He hopes that he has inspired many more.
We
are up and running
The motivation and untiring commitment behind Vic Cherikoff Food
Services Pty Ltd is Vic’s vision that both, Australians and
overseas visitors will soon learn to seek out and appreciate those
wild and unique flavours which make our modern and distinctive,
native ingredients the one influence unifying the many food fads of
contemporary, multi-cultural Australia. Additionally, Vic sees the
spread of Australian native flavours around the world as simply the
result of a twenty-first century spice trade exploring the new
exciting flavours that this ancient continent has to offer the
culinary world. He is proud to have initiated it.
You've read the
rave, now get the book...
This version of 'The Bushfood Handbook' is the fourth printing
following the sell-out success of previous print runs. All the
information comes from detailed analysis or first hand experience
and is presented in an easy to follow format for the new forager,
experienced bushie or student of Australian wild resources.
If
you ever considered being part of the native food industry as a
consumer or supplier, this book is a substantial starting point. For
the experienced forager we hope you will gain a deeper knowledge of
our edible species, where to get them and how to grow and use them.
Back to the top
to order.
Alternatively, print out
the following form and fax it to 61 2 9554 9633
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