Australian Heritage Cookbook

Beautifully illustrated, with chapters on Bounty from the oceans, rivers and streams; Inspired by the vine; Let's go tropical; From the plains, paddocks and pastures; Country cooking; Golden grains; Farmyard cooking; Australians on the move; Australian hospitality.

Some recipes that appealed to me included Poached Scallops with Ginger; walnut and apple coleslaw and dried fig jam.