It's 1992 in Burnie, Tasmania and 12-year-old Justin lives alone with his mum. When she is well, Mum is perfect. She knows he likes his carrots raw and his toast cooled, and she knows how to sooth his growing pains. But when she is sick she cries uncontrollably and never gets out of bed. High school is on the horizon and Justin is bursting with adolescent energy. But his mum's mental illness hangs over him like a shadow and he feels the need to grow up fast. Told with youthful exuberance, Get Up Mum is a wildly endearing, entertaining and incredibly powerful memoir about love, family, and coming-of-age.

"A Source Book of Australian History" is a concise full history of Australia from the discovery of Tasmania to the National Australian Convention and the establishment of the Commonwealth of Australia. The book was aimed at students interested in learning the subject. Each chapter has a short synopsis at the beginning to better comprehend the subject.

Reproduction of the original: Reminiscences of Queensland 1862-1899 by William Henry Corfield

‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.