An enlightening history interspersed with gorgeous shots capturing its wildly varied terrain introduces us to the continent’s eclectic foodways, beginning with the First Peoples who were trapping fish and farming macadamia nuts thousands of years ago. An Ularai Barkandji woman explains bushfood such as lemon myrtle and wattleseed, and a handful of cutting-edge chefs share how they incorporate those ancient flavors into their menus.
The bulk of the recipes, however, are far simpler, reflecting the diversity that came after British ships filled with convicts arrived in 1788 to establish a penal colony. Steak and kidney pie and Christmas trifle still appear on Aussie tables, along with dishes inspired with each new wave of immigrants. Aussie Chinese Barbecue Pork could be served alongside Tabbouleh, with Passion Fruit Panna Cotta for dessert.