Getting of Garlic
Australian Food from Bland to Brilliant, with Recipes Old and New
Published on 1. January 2019
224 pages
978-1-74224-436-5 (ISBN)
Description
The white colonizers of Australia suffered from Alliumphobia, a fear of garlic. Before garlic we had meat and potatoes; after garlic, what we ate got much more interesting. Renowned food writer John Newton visits fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have eaten over the centuries. His observations and recipes show what has changed and what hasn't changed.
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10/2018
NewSouth Publishing
€33.90
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Content
- 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
