Calling all budding chefs who would like to share their favourite recipes in print.
The publishers of Australia’s Field to Fork cookbook, which won ‘Best First Cookbook in Australia’ at the Gourmand World Cookbook Awards 2012, are preparing a sequel to the popular publication.
And we want you to share your top wild meat recipes with the nation. Whether it be a delectable duck dish, your unique way of serving kangaroo, pork or goat, a rabbit recipe that has been in the family for generations or venison with a twist, we’d like to hear from you. Even your sumptuous seafood specials have a place in Field to Fork: Second Helpings.
So dig out your cookbook, jot down that favourite recipe with your top tips, and we’ll share it with our Field to Fork food fanatics.
Send your recipes to:
Recipes will be considered for print up until 29 June 2018.