BY Eddie Bulatao
Incredible food is growing all around us.
Chef Eddie Bulatao gathers the native ingredients, the flavours, and the inspiration you need to create simple yet delicious dishes.
Eddie’s foraged ingredients – wood sorrel for chimichurri, finger limes for salsa, lemon myrtle and saltbush for mash – elevate classic recipes to inventive, modern Australian cuisine. Wattleseed-coated brisket, fudgy Davidson plum brownies, quandong jam and Kakadu plum kosho are all part of his easy, innovative style.
Fremantle Press, 2026
