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John Newton on Australia's 'mongrel cuisine' episode artwork

EPISODE · Dec 10, 2018 · 21 MIN

John Newton on Australia's 'mongrel cuisine'

from Good Reading Podcast · host Good Reading Magazine

Food history in Australia is divided into two eras: BG and AG (Before Garlic and After Garlic). In his new book, The Getting of Garlic, veteran food writer John Newton delves into how Australia foodies got over their fear of this now ubiquitous ingredient. He also lays out how we moved from a country of charcoal chops and mushy peas to the creators of a vibrant, 'mongrel' cuisine with influences from across the globe. And what's so special about a pie floater? The Getting of Garlic: http://bit.ly/2QRlRfL

What this episode covers

Food history in Australia is divided into two eras: BG and AG (Before Garlic and After Garlic). In his new book, The Getting of Garlic, veteran food writer John Newton delves into how Australia foodies got over their fear of this now ubiquitous ingredient. He also lays out how we moved from a country of charcoal chops and mushy peas to the creators of a vibrant, 'mongrel' cuisine with influences from across the globe. And what's so special about a pie floater? The Getting of Garlic: http://bit.ly/2QRlRfL

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John Newton on Australia's 'mongrel cuisine'

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How long is this episode of Good Reading Podcast?

This episode is 21 minutes long.

When was this Good Reading Podcast episode published?

This episode was published on December 10, 2018.

What is this episode about?

Food history in Australia is divided into two eras: BG and AG (Before Garlic and After Garlic). In his new book, The Getting of Garlic, veteran food writer John Newton delves into how Australia foodies got over their fear of this now ubiquitous...

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