by volunteer Skye Botham-Barnes
Welcome back everyone! We thought it is time to share with you where we get some of our favorite recipes from – below are five awesome cookbooks that we love, are featured in or think are great for starting out with your combating against food waste! Jump on in, let’s get creative and do what we love best – Cooking!
We absolutely loved being included in The Illawarra Cookbook! In recent years, our beloved Illawarra (home to HH) has undergone a transformation in food culture, led by a generation of chefs, business owners and producers with passion for their product and their industry and one of our long-time volunteers Stefan Posthuma made a cookbook about it! The Illawarra Cookbook captures how the region’s restaurant base has undergone an injection of youth, with a surge of new venues that put local produce and seasonality at the centre of their menus.
Stephan notes that ‘The Illawarra Cookbook is a celebration of the people, produce and places that are driving the region’s increasingly modern – yet locally-focused – culinary landscape’.
This beautiful coffee table style cookbook is filled with 55 recipes from the region’s best cafes, restaurants and bars, including Caveau, Kneading Ruby, Dagwood, The Scarborough Hotel, Sandygoodwich and Earthwalker + Co. Don’t forget to keep an eye out for our team 😉
- Cornersmith Pickling by Alex Elliott-Howery and James Grant
Cornersmith Pickling is not one to be missed! This amazing cookbook teaches you how to eat with the seasons and preserve the bounty, with ethical – and delicious – recipes from the Cornersmith cafe and picklery up in Sydney.
This cookbook brings together Cornersmiths favourite dishes from their award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. You will find quite a few of our own Wasted Wednesday creations are inspired by Cornersmith.
The best thing about Cornersmith food is about following the seasons, not the latest fad; it’s about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.
- Now and Again by Julia Turshan
Ok let’s get down to business – Now & Again cookbook features up to 125 delicious and doable recipes that addresses the way people gather, eat and think about their leftovers! Like the name suggests – once you have it, you’ll be reaching for it time and time again!
This cookbook comes to life with Julia’s funny and encouraging voice and is brimming with the good stuff – it includes can’t-get-enough-of-it recipes as well as has you totally sorted with inspiring menus if you’re feeling stumped for social gatherings/ occasions. The cookbook also features oh-so-helpful “It’s Me Again” recipes, which show how to use leftovers in new and delicious ways, as well as other tips on how to be smartly thrifty with food choices.
- Warndu Mai (Good Food): Introducing native Australian ingredients to your kitchen – Rebecca Sullivan and Damien Coulthard
Another favourite of ours is Warndu Mai (Good Food) – where we’re able to get back to basics, to our roots and learn how to incorporate native Australian ingredients into our delicious food! This gorgeously illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local.
Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats – from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It’s a must-have for every kitchen.
5. Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals – Lindsay- Jean Hard
Featuring 85 innovative recipes – “Cooking with Scraps” talks just how easy, delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Learn how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavour— can make a zesty pesto. Or that water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. Learn how to serve broccoli stems in olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
If you’re on the hunt for a cookbook with a sustainable twist, why not check out our very own Hidden Harvest Kitchen Collection available NOW on our website shop!