THE FIRST of its kind, Rees Campbell’s Eat Wild Tasmanian de-mystifies the botanical larder of the Tasmanian bush. You will find where plants grow, which parts to harvest and when, which ones will suit your garden — and most importantly, what to do with the produce once you have picked it.

With more than 100 easy-to-follow recipes, Eat Wild Tasmanian is replete with colour photos of the food and the plants, along with growing notes and distribution maps. This innovative and original book is a must-have for the Tasmanian gardener, the Tasmanian cook, every gourmet chef in Australia, and every visitor or resident who enjoys Tasmania’s unique wild places. Tasmanian wild food can now be in your garden and on your table, from native violet jelly to wallaby with warrigal pesto. Eat Wild Tasmanian is your companion in the bush and in the kitchen.

More than 100 easy-to-follow recipes
Growing notes for 138 Tasmanian plants
Lavishly illustrated with nearly 400 images
216 colour pages, 200 mm x 245 mm, hardback
Publication 20 October 2017
Published by Fullers Publishing

PRE-PUB PRICE $50 |  RRP $55 

Pre-publication orders must be received by Friday 29 September 2017. Books can be posted out or collected at Fullers Bookshop, 131 Collins Street; book printers Foot & Playstead, 99-109 Charles Street Launceston; or LINC Burnie at the Burnie book launch (6pm Wednesday 25th October). If you would like to collect your book from Foot & Playstead or Burnie LINC, please select ‘Collect from Fullers’ at checkout, and let us know in the order notes your preferred location.

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