THE FIRST of its kind, Rees Campbell’s Eat Wild Tasmanian de-mystifies the botanical larder of the Tasmanian bush.

There are over 50 recipes which use Tasmanian Mountain Pepper - from soups, salads, vegetables, stews, crackers, dipping sauces, chutneys, salad dressings and deserts...

With more than 100 easy-to-follow recipes, Eat Wild Tasmanian is replete with colour photos of the food and the plants.  Growing notes for 138 Tasmanian plants.  Lavishly illustrated with nearly 400 images, 216 colour pages, 200 mm x 245 mm, hardback