BOOK CONTENTS

6
11
18
28
43
54
64
81
88
96
127
156
165
180
182
 

BUDERIM´S PAST
BANANA
CITRUS
COFFEE
GINGER:
MACADAMIA
MANGO
TROPICAL FRUITS
AVOCADO
MARKET GARDEN
MEAT & POULTRY
SEAFOOD
SUGAR & SWEETS
INDEX
NOTES

BOOK CONTENTS

6
9
27
51

67
87
109
137
157
179
197

219
233
246
249
 

INTRODUCTION
RED VOLCANIC SOIL
OUR GINGER MOUNTAIN
MOOLOOLABA’S SEA CATCH
LONG HOT SUMMER
BARBECUE
COMPANY OF FRIENDS
PACKED IN BASKETS
KITCHEN TABLE
FROM ONE TO ANOTHER
OUR 6 WEEKS OF WINTER
THEY COOK FOR US
CELEBRATE WITH US
BWMCA AFFILIATES
INDEX

FEATURED RECIPE

FEATURED RECIPE

SWEET CHILLI PRAWN STIR FRY

500 grams green prawns
1-2 tablespoons oil
1 onion chopped
1 bunch coriander
140ml coconut milk
1 tablespoon oyster sauce
1 teaspoon sweet chilli sauce
few drops sesame oil

Remove head & shell from prawns & de-vein. Heat oil in wok, then add onion & cook until transparent. Add prawns & cook until they start to change colour. Add remaining ingredients & toss until all is combined. Simmer for a minute or two until prawns are just cooked.

Serve on a bed of rice with Asian greens.

Serves 2.

Jan Manton ‘Seafood’
The Flavours of Buderim Page 159"

ROASTED STRAWBERRIES
WITH GINGER CREAM

750g strawberries, hulled
2 tablespoons icing sugar
60g butter, chopped
200g sour cream or creme fraiche
2 tablespoons Buderim ginger in syrup, drained & chopped
1 tablespoon ginger syrup

Preheat oven to 220 degrees Celsius
Place the strawberries in a single layer in an ovenproof dish. Sift the icing sugar over the strawberries & dot with the butter. Bake, uncovered for approximately 20 minutes or until the strawberries are softened. Meanwhile, combine sour cream or creme fraiche with the ginger & the syrup in a small bowl. Serve the hot strawberries with the cream mixture.

Serves 4.

Jan Dopson ‘Our Ginger Mountain’
A Table in Buderim Page 40

The Story behind `The Flavours of Buderim´ & ‘A Table in Buderim’

Friends of Buderim take great pleasure in presenting to you — ‘The Flavours of Buderim’ & ‘A Table in Buderim’. Following the success of ‘Buderim Bouquet’, Buderim’s earlier recipe book published in 1975, Friends of Buderim decided the time was right to publish a fresh, new Buderim cookbook.

Similar in concept to its predecessor, this new book has recipes contributed by local residents & have all been tested & sampled by Friends of Buderim & their families. Many recipes were submitted, with the final selection reflecting the influence of locally-grown produce, as well as the diversity of nationalities making up our multicultural community.

Since ‘Buderim Bouquet’ was published 25 years ago, eating habits have changed dramatically, as can be seen by the choice of recipes sent to Friends of Buderim. There is a strong emphasis on low fat, fast & easy to prepare foods, often with exotic influences from Europe & Asia.

Due to the popularity of The Flavours of Buderim, a sequel has recently been produced. This companion cookbook ‘A Table in Buderim’ focuses on Buderim’s lifestyle – the casual way of life that comes with living in this subtropical part of South East Queensland.

Enjoy!