Gather — a cookbook by Eddie Bulatao
Gather lands November 2026
About the book
Incredible food is growing all around us.
Chef Eddie Bulatao gathers the native ingredients, the flavours, and the inspiration you need to create simple yet delicious dishes.
Eddie's foraged ingredients — wood sorrel for chimichurri, finger limes for salsa, lemon myrtle and saltbush for mash — elevate classic recipes to inventive, modern Australian cuisine. Wattleseed-coated brisket, fudgy Davidson plum brownies, quandong jam and Kakadu plum kosho are all part of his easy, innovative style.
With Gerry Matera and Dr Vivienne Hansen. Photography by Craig Kinder.
Praise for the book
What people are saying.
“Bush food is a calling. Eddie's respect in preserving our knowledge and practices through modern culinary expression makes my koort djerripin (heart happy). Eddie's work and this book are a critical part of this resurgency.”
Dr Vivienne Hansen
Author of Noongar Bush Medicine
“Chef Eddie Bulatao celebrates native ingredients and modern Australian cooking in a striking cookbook that is a pleasure to explore. Gather pairs Craig Kinder's sophisticated food photography with recipes that are often surprisingly straightforward. Bulatao has a gift for letting distinctive ingredients do the heavy lifting, building memorable dishes without overcomplicating preparation.”
Jess Lomas
Books+Publishing
Gather lands November 2026.
Register your interest and we'll let you know the moment it's available.