Tukka, Real Australian Food' is an exciting blend of historical detail and stunning recipes using natural Australian bush ingredients. Internationally-renowned chef Jean-Paul Bruneteau takes readers on a journey of discovery through the different regions of Australia and explores the astounding diversity of foods this country has to offer. Acknowledging the invaluable contribution of Australia's indigenous people to his research, Bruneteau tells us how Aboriginal Australians hunted, gathered, stored and cooked the foods which he now uses in his own innovative recipes. 'Tukka' is, to date, the most accurate guide to the flavours of some of Australia's unique indigenous ingredients.

Illawarra plum -- Kangaroo & wallaby -- Native pepper -- Bunya bunya -- Witjuti grub -- Red quandong -- Emu -- Barramundi -- Magpie goose & Cape Barren goose -- Barks & fuels -- Sharks, skates & rays -- Tetragon & saltbushes -- Herbs, spices & oils -- Macadamia -- Cider gum, sugarbag & hard yacca -- Sweet berries & sour fruits -- Marron, koonacs, gilgies & yabbies -- Yolla, the short-tailed shearwater -- Oysters, periwinkles & mussels -- Billy-goat plum -- Wattleseed.