Food history in Australia is divided into two eras: BG and AG (Before Garlic and After Garlic). In his new book, The Getting of Garlic, veteran food writer John Newton delves into how Australia foodies got over their fear of this now ubiquitous ingredient. He also lays out how we moved from a country of charcoal chops and mushy peas to the creators of a vibrant, 'mongrel' cuisine with influences from across the globe. And what's so special about a pie floater?The Getting of Garlic: http://bit.ly/2QRlRfL
