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Post by ADMIN on Jun 29, 2012 14:43:22 GMT 10
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Post by cashman on Jul 10, 2012 23:57:35 GMT 10
Hi Guys and Gals, A good book to pick up full of recipes, is a book called Australian Bush Cooking, by Cathy Savage. I picked my copy up at www.exploroz.com.au at a good price. Worth every cent. Cooking on Spits, Dutch Ovens, Fry Pans, open fires, grates, small gas cookers, everything from Anzac Biscuits, Dampers, to curries, wraps, stews, baked veg, sweets, Roasts, and the list goes on. All simple cooking, (have to be if I can follow it). (No more cold tinned irish stew out of a can for me.) Cheers, Cashman.
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Post by philski on Jul 12, 2012 0:04:58 GMT 10
we have some awesome edible Tasmanian natives and endemic plants my favourite on the west coast, is cutting grass seeds because its abundant and edible straight away. Taste like clove and barley and will keep you going. Get them young and they are delicious. You can even eat the base of the stem. it taste like green shelled pea, only um, chewy and not so nice to eat. Coastal Pigface berries are very edible the dirty little stick to your socks buzzy seeds, makes a nice tea, as does cunjevoi on the east coast. The seed of the blackwood, Acacia Melanoxylon roasted and ground is high in protein and pretty okay coffee substitute. Not many lost people with coffee on hand. Nectare out of banksia in tea and the Blackboys i saw in beaconsfield yum.., Waratah and alpine Scoparia nectar Cider gum sap and black wattle sap. Plus you can guide your self with the flowers like blackboys if your lost. They bloom on the north side first and pull up the stalk of flowers with your fist and it will be covered in the most delicious nectar. Better than honey
Then coastal. OMG Mussels Oysters Abalone. the kids on Flinders Island float their arms in the water "off boats" until a crayfish comes up to eat the arm and gets grabbed itself, Kids...
If you cant cook with fire and have a tree handy you can readily air dry. If your on the coast meat / fish air dried and wrapped in sea weed will soak up the natural sea salts and preserve or "cook" itself. It also makes top bait.
i dont suggest anyone tackles a porcupine "echidna" but the botanical name is eat us Tachyglossus aculeatus setosus
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