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Mabu Mabu

An Australian Kitchen Cookbook
By Nornie Bero
0.0 (0 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Mabu Mabu by First Nations chef Nornie Bero celebrates Indigenous Australian flavours through everyday cooking by unlocking the secrets of native herbs, spices, fruits and vegetables. Drawing on her Torres Strait Island heritage and global culinary experience, Nornie showcases recipes from her acclaimed Melbourne restaurant, featuring dishes like Pumpkin and Wattleseed dampers, Kangaroo Tail Bourguignon, Quandong Relish and more. The book also includes a glossary of native ingredients along with tips on foraging, sourcing and substitutions, weaving in stories of her upbringing on Mer island.
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Format: Hardback
$5999
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

Ideal for food enthusiasts, home cooks interested in Indigenous Australian cuisine, and those eager to explore native ingredients and traditional cooking methods.

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Australian Indigenous ingredients and recipes framed without cliche for the curious cook.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.

Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.

This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.

Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Georgie Gordon of Sunday Life declares this book "belongs in every Australian home," while Alex Beggs from bon appΓ©tit calls it "a sunny and colourful cookbook that preserves the flavours of a Native Australian community for generations to come."

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Book Details

INFORMATION

ISBN: 9781743797280

Publisher: Hardie Grant Books

Format: Hardback

Date Published: 19 January 2022

Country: Australia

Imprint: Hardie Grant Books

Illustration: Full colour photography

Audience: General / adult

DIMENSIONS

Spine width: 27.0mm

Width: 173.0mm

Height: 247.0mm

Weight: 864g

Pages: 216

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Nornie Bero

About the Author

Nornie Bero is from the Meriam People of Mer Island in the Torres Strait and is the Executive Chef, CEO and Owner of Mabu Mabu. Bero has been a professional chef for more than twenty-five years. Her style of cooking is all about generosity and flavour and she has been creating dishes using Australian native ingredients for much of her career. Mabu Mabu’s venues – Tuckshop in Yarraville, and Big Esso in Federation Square, Melbourne, champion Islander flavours and Australian native produce. Through the business and her book, Nornie is on a mission to make Indigenous herbs, spices, vegetables and fruits a part of everyone’s kitchen pantry.Β  Β 

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