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Roasted with olive oil and thyme, coated in cinnamon and sugar, baked into frangipane, tossed through a salad, crushed into korma or just piled on a cheese board - the humble almond has endless delicious uses.

For over 4000 years almonds have been steeped in symbolism, heralded for health benefits and incorporated in ingredients lists.

For many decades the home of almonds in Australia was Willunga, where this modest kernel holds a cherished place in local cuisine and the trees’ blossom is still feted every year.

In Willunga Almonds Helen Bennetts celebrates this heritage and the almond's versatility with recipes from dips to desserts.

Praise for Willunga Almonds:
'This is a lovely book beyond fads, fashions and life-saving specialty diets.' - Lisa Hill, ANZLitlovers Litblog

'A great look at the history of almonds in South Australia ... Local food and local history enthusiasts will love this book.' - Amanda McInerney, Lambs' Ears & Honey

'A lovely book that celebrates the heritage of this modest kernel ... Beautifully illustrated with many historic paintings and photographs.' - Christine Salins, PS News

An architectural scientist by profession, Helen Bennetts has always had an interest in growing and cooking food. She spent her university holidays helping in her parents' restaurant and at various times has made cheese, processed olives, helped establish a farmers market and catered for small and large events. Nearly 20 years ago Helen and her husband bought a small property with some old almond trees in Willunga, on South Australia's Fleurieu Peninsula, where she started learning about almonds and collecting recipes. Willunga Almonds is the result.