Unearth Australia’s Ancient Flavours The Oldest Foods on Earth by John Newton invites readers to rediscover the native ingredients that nourished Aboriginal Australians for millennia. This compelling book combines history, culture, and gastronomy to showcase the richness of Australia’s indigenous food heritage. Newton challenges modern culinary preferences by highlighting the paradox of embracing exotic “superfoods” while overlooking local, sustainable options. He advocates for a return to native ingredients like kangaroo, quandongs, and muntries, emphasizing their environmental benefits and cultural significance. The book features contributions from renowned chefs, including Peter Gilmore, Maggie Beer, and René Redzepi’s sous chef Beau Clugston, offering practical recipes that bring these ancient foods to contemporary kitchens. Recognized for its contribution to culinary literature, The Oldest Foods on Earth won the 2016 Gourmand Award for Best Culinary History Book. It’s an essential read for food enthusiasts, historians, and anyone interested in Australia’s diverse cultural tapestry. Look out for more food inspiration here.