Aussie game meat cookbook named among best in the world

A cookbook featuring Australia’s wild free-range foods has received one of the highest honours in food culture by being named as one of the top two meat cookbooks in the world.

Field to Fork – Second Helpings was among the winners announced at the 27th Gourmand World Cookbook Awards in Umea, Sweden in early June 2022.

The Field to Fork publication is a nod to the true hunter-gatherer lifestyle of our ancestors and today’s wild game harvesters. It features iconic Australian meats such as crocodile and kangaroo and other celebrated game meats including deer, rabbit, duck and seafood.

SSAA National Media Officer Rachael Oxborrow said receiving this acknowledgement in the cooking world paid homage to the people who value locally harvested and sustainable food sources.

“The Field to Fork cooking movement is a celebration of Australia’s unique wild free-range food options and the amazing meals we can make and share with our friends and family,” she said. “Australia’s fishers, recreational hunters and producers ethically harvest and prepare their bounty for the table and we wanted to illustrate just how wonderful this experience can be.”

Notable past winners of Gourmand Best in World titles include renowned international chefs Nigella Lawson and Yotam Ottolenghi and Australian chef Matt Preston.

The announcement marks the third time a Field to Fork publication has been recognised on the international stage. Field to Fork – Second Helpings was named Australia’s Best Meat Cookbook in the 2021 Gourmand World Cookbook Awards. In 2012, the first instalment in the Field to Fork series – Field to Fork – The Australian Game Cookbook – was named as Best First Cookbook – Australia.

The Gourmand World Cookbook Awards was founded by Edouard Cointreau in 1995. The annual awards are the world’s largest international competition in the food sector. Entries from 227 countries were received for this year’s awards in one of the largest and most competitive fields of nominees in the history of the initiative.

For more information on the Field to Fork cookbooks visit

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