Features & Stories

Choosing wild game has so many advantages and benefits for the planet, and for you.  Alongside being a sustainable choice and reducing your carbon footprint, you can enjoy tasty and versatile meals at an affordable price. 

It’s easy to make swaps from your usual farmed meats to create delicious mid-week meals; choose wild venison steak over beef, pheasant or partridge instead of chicken in a curry, a rabbit ragu instead of beef mince or even a wild duck for your Sunday roast.

Ramona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.

“Finding out that Jeanne Strang had written another exploration of southwestern French cuisine, bringing that story forward another thirty years, was like realizing that yet another present had unexpectedly materialized under the Christmas tree.”

Roberta Muir ran the Sydney Seafood School for more than a decade and during that time the school hosted a Who’s Who of top Australian and international guest chefs. In Sydney Seafood School Cookbook, Roberta brings together all the key information you need on buying and preparing fish, together with more than 90 battle-tested chef recipes.