Mabu Mabu, An Australian Kitchen Cookbook
By Nornie Bero
The trailblazing Torres Strait Islander chef has gone from an “Island kid” to serving emu steaks at Melbourne’s Federation Square. She now wants to inspire other Island kids. “I want people to read this book and think they can achieve anything.”
Mabu Mabu, celebrates Aboriginal and Torres Strait Islander communities through food. Bero’s life story shares the pages with a native pantry guide and more than 50 recipes from her restaurants and home kitchen. Every ingredient comes with an explanation and is incorporated into one or more of the book’s recipes – which include wattleseed damper, hot seaweed eggs and barbequed emu.
Mabu Mabu 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.
Combine this book and a collection of native ingredients to get your cooking in action.
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