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Fancy some turtle soup? Looking back at Australia’s first cookbook

Harvey Deegan

Food Historian Jan O’Connell takes a step back in time with Harvey Deegan and looks at Australia’s first cookbook.

Published in 1864 it was written by Edward Abbott from Tasmania and includes traditional recipes but also ones using local ingredients, such as “Slippery Bob” which is battered kangaroo brains fried in emu fat and turtle soup.

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Harvey Deegan
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