Annotation. The Southern Forests region of Western Australia is one of the chief food-producing areas in the whole of Australia, and home to an extraordinary range of primary producers: from beef to bamboo shoots. Well-known chef Sophie Zalokar (from the popular Foragers Field Kitchen & Cooking School in Pemberton, Western Australia) brings together forty producers and gatherers from the land, freshwater and sea, and creates recipes that show her love of authentic and exciting regional food, alongside the stories of the down-to-earth people who grow it. Zalokar sources seasonal produce from this diverse and abundant region to offer surprising creations. Kale and ricotta wraps are served beside a wattleseed za'atar. Mulled blueberries join elderflower fritters and sweet labna. Wild mushrooms are foraged. Fingerlimes garnish marron and avocado. Salted caramel butter is spread on a macadamia and dried pear loaf. This book is a must for anyone interested in eating fresh, local and sustainable produce, as well as an inspiration for the creative, forward-thinking cook.

The most up-to-date manual on the Southern Forests habitat and management techniques. This book traces the history of southern forests and associated wildlife, details the biology and habitat requirements of species and communities and offers practical guidelines for habitat management on a broad scale. Information in this book should help land managers assess land suitability for various species and communities, determine how different land and forestry management practices affect wildlife, and actively manage for target species and communities. Chapters are written by leading wildlife experts from universities, federal agencies, and conservation organisations of the South. The book is illustrated by renowned wildlife artist John Sidelinger. The book was compiled as a USDA Forest Service Southern Research Station project.