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Food of the Southern Forests
Sophie Zalokar, photography by Craig Kinder
In Food of the Southern Forests chef extraordinaire Sophie Zalokar (from the popular Foragers Field Kitchen & Cooking School in Pemberton, Western Australia) takes us on a charming journey into the food and people of a unique region.
Although you may not have heard much about the Southern Forests, you’ve probably been eating fresh food grown in this region your whole life. Zalokar brings together forty producers and gatherers from the land, freshwater and sea, and creates recipes that show her love of authentic and exciting regional food, alongside the stories of the down-to-earth people who grow it.
Zalokar sources seasonal produce from this diverse and abundant region to offer surprising creations. Kale and ricotta wraps are served beside a wattleseed za’atar. Mulled blueberries join elderflower fritters and sweet labna. Wild mushrooms are foraged. Fingerlimes garnish marron and avocado. Salted caramel butter is spread on a macadamia and dried pear loaf.
This book is a must for anyone interested in eating fresh, local and sustainable produce, as well as an inspiration for the creative, forward-thinking cook.
Praise for Food of the Southern Forests:
Chef and food lover Sophie Zalokar includes original recipes that are absolutely mouth-watering.STEPHANIE ALEXANDER
Sophie has a natural feel for food, and here she shows her love of the region, the richness of the producers and her innate creativity using the produce at hand.MAGGIE BEER
Absolutely delicious recipies and respectful stories told with wisdom and care by the inspiring Sophie Zalokar.KYLIE KWONG