From the bestselling Historical fiction author of A Woman Transported.For today’s abundance of fine Australian food we are grateful to immigrants from many nations. It is uniquely our own. In this book we celebrate and illustrate Australian Flavour with more than 150 recipes — historical, iconic, and modern — an overview, and historical notes. Australian Flavour is a collaborative work that captures traditional Australian cuisine. Some recipe names are known the world over, traditionally embedded in other cultures as well as our own, and well established as part of our cuisine. The recipes are compiled from some of the writers who had the biggest influence on our eating habits, from Isabella Beeton to Vic Cherikoff. More than fifty photographers from around the world have contributed images.Edward Abbott, the Author of Australia s first cookery book, wrote in 1864, “We like these quaint old customs and ceremonies and hope they will always be kept up in the old country.” Abbott was referring to Christmas pudding, and like Abbott, Australians have never lost their early heritage, they have added to it.Australian Flavour includes a glossary of unfamiliar terms and ingredients. Two separate units of measurement is included: Standard metric weight and volume measurements, then their Australian equivalent.