000			02105nam a2200301 i 4500
003			OSt
005			20240107102537.0
008			210602s2022 vraao e 001 0 eng d
020			_a9781743797280 _cRM139.50 _qhardback
040			_aPPAK _beng _cPPAK _erda
082	0	4	_223 _a641.599438
090	0	0	_a641.599438 _bBER _dR
100	1		_aBero, Nornie, _eauthor.
245	1	0	_aMabu mabu : _bAn Australian Kitchen Cookbook / _cNornie Bero
264		1	_aRichmond, Victoria : _bHardie Grant Australia, _c2022
300			_a215 pages : _bcolour photographs ; _c26 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aIncludes index.
520			_aIn Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. This book, also called Mabu Mabu - which means help yourself - reflects Nornie's approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar. Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer
650	1	0	_aCooking _zQueensland _vTorres Strait Islands
650	2	0	_aCooking, Australian
650	2	0	_aTorres Strait Islanders _vFood
650	2	0	_aWild foods _zAustralia
655		7	_aCookbooks
942			_2ddc _cB
999			_c194358 _d194358