First Nations Food Companion

We know more about pine nuts than bunya nuts and more about kale than warrigal greens; but there’s an edible pantry of unique flavours that First Australians have been utilising long before anyone came up with the word ‘foodie’.

Winner, Best Illustrated Nonfiction, Indie Book Awards, 2023, AU
Shortlisted, Illustrated Book of the Year, ABIAs, 2023, AU

First Nations Food Companion is a food-lover’s guidebook offering a comprehensive guide to 70 of the most accessible Australian First Nations ingredients, with information on their flavour profiles, how to buy or grow them and how to store them. Learn to swap this for that with 100 recipes, including Cinnamon Myrtle Tea Cake, Wild Green Pesto, and Macadamia Poached Chicken. Every recipe includes substitutions for native ingredients so you can take it one step at a time. Finally, check out the section on growing and using an indigenous medicine garden as well as how to set up your cupboard and freezer with native ingredients to make it easy

About the author

Damien Coulthard is an Adnyamathanha man of the Flinders Ranges, an international artist, cultural educator and highschool teacher. He is a board member of the South Australian Native Title Service. Rebecca Sullivan is a food educator, regenerative farmer, Yale World Fellow and TV presenter who has featured in ABC’s Gardening Australia. Her writing appears regularly in Peppermint, ABC Organic Gardener, delicious. and SA Gardens. Damien and Rebecca are co-founders of Warndu and co-authored the book Warndu Mai which was awarded the best cookbook in Australia at the Gourmand Awards.