The getting of garlic : Australian food from bland to brilliant, with recipes old and new / John Newton.

Format:

Book

Author/Creator:

Newton, John, author.

Language:

English

Subjects (All):

Cooking, Australian.

Physical Description:

1 online resource (452 pages)

Edition:

1st ed.

Place of Publication:

Sydney, New South Wales : NewSouth, [2018]

Summary:

The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture?Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn't changed as much as we might think even though our chefs are hailed as some of the best in the world.

Contents:

Intro

Title Page

Copyright

Contents

Introduction: An aromatic absence: or, Why I wrote this book

1. Traditions and Definitions

Pie floater

Paella valenciana de l'horta

Marcellys, Boeuf à la mode

2. A Bad Start. The First Fleet.

Skate wings and warrigal greens

Lobscouse

3. Putting DOwn Roots

Jacqui Newling, Sweet breakfast hominy

Gervase Markham, Banbury cakes

Dan Lepard, Jacobean Banbury cakes

4. Agriculture, Class and Commodity

Jane Lawson, Steak with Vegemite butter

Schnapper à la Maréchale

5. Cooking by The Books

Charmaine O'Brien (adapted from Margaret Pearson), Mulligatawny soup

Jean Rutledge, Brazilian stew

6. Women: Co-operating, Sweetening and Competing

Country Women's Association (Chef at Cavalry Club), Chicken Maryland Country Women's Association, Quince dumplings

Country Women's Association, Steak Diane

Bernice King, Plain scones

7. But What About . . . ?

Country Women's Association, Lamingtons

Angela Heuzenroeder (from Pastor Juers), Roast kangaroo with bacon and garlic

Angela Heuzenroeder, Rote grütz

8. Startup Cuisines and Food Cultures

Rougail sauce

Gâteau de patate douce

Marcelle Bienvenu, Chicken and andouille gumbo

9. Enter The Other

Recreation of the Marinato prawn roll

Rosa Matto, La ribollita

Beppi Polese, Beppi's cuttlefish (seppie)

10. The Multiculinary Society Emerges

Garlic prawns (Gambas al ajillo)

Christine Manfield, Tea-smoked yellowfin tuna with sweet and sour cucumber and fennel

11. Critics and Dictators

Australian Women's Weekly, Billy Kee chicken

Margaret Fulton, Caesar salad

12. Mod oz: The Cuisine That Never Was?

Tony Bilson, Coddled salmon with red wine sauce

Neil Perry, Fried flathead fillets with turmeric potatoes and tzatziki.

Leigh Stone-Herbert, Sushi scallops, marinated in lime, with avocado and tomato dressing

13. Chefs Leap From Page to Screen

Stefano Manfredi, Panna cotta with mango cheeks and prosecco

Callan Smith, Japanese-inspired salmon tartare

14. Australia's Tables: High, Low and Home

Laurie Dee, Laurie Dee's champion burger

Damien Pignolet, Daube of oysterblade with olives

15. Mongrel Nation, Mongrel Cuisine

Mark Best, Crispy beetroot with trout roe and beetroot oil

Somer Sivrioglu, Tarama with salmon roe and finger limes

Clayton Wells, Moreton Bay bug with green pepper and citrus broth

Shaun Quade, Sandalwood and leatherwood nougat

Epilogue: Garlic. We Get It.

Margaret Fulton, Shoulder of lamb with two heads of garlic

Bibliography

Acknowledgments

Index.

Notes:

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

9781742244365

174224436X

OCLC:

1057697421