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.
PRAISE FOR THE BOOK
‘Bush food is a calling. Eddie’s respect in preserving our knowledge and practices through modern culinary expression makes my koort djerripin (heart happy). Eddie’s work and this book are a critical part of this resurgency.’ Dr Vivienne Hansen, author of Noongar Bush Medicine
Eddie Bulatao
Chef Eddie Bulatao joined Gather Foods as Head Chef in 2024, after stints at some of Perth’s most celebrated restaurants, including Coogee Common and Lawson Flats. Eddie specialises in showcasing native ingredients through his talent and technique. Developing his understanding of bush tucker and foraging through teachings from Aboriginal elders, he enjoys exploring and experimenting […]Explore more from our catalogue
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