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Celebrity chef Jock Zonfrillo’s controversial Orana Foundation is hailing the delivery of a “final Milestone Report” to the South Australian Government for its $1.25 million taxpayer-funded Indigenous Food Database – although it’s unclear when or even if the resource will become publicly available.
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Encouraging home cooks to embrace native ingredients, Andrew Fielke’s new book Australia’s Creative Native Cuisine promotes “edible reconciliation” by bringing indigenous produce from the outback to household dinner tables.
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Artist James Tylor gives context to SA Food Month in light of the state’s first food culture with a short encyclopedia of indigenous edible foods and agriculture in the Tarntanya Adelaide region.
Adelaide couple Damien Coulthard and Rebecca Sullivan’s new cookbook Warndu Mai encourages home cooks to get creative with native Australian ingredients ranging from kangaroo and quandongs to emu eggs, strawberry gum and Kakadu plums.
Diners who flocked to Noma’s pop-up restaurant in Sydney might have been better off visiting Adelaide’s own champion of indigenous ingredients, Jock Zonfrillo’s Orana.
Non-Indigenous Australians have been ignoring native food options for hundreds of years, but can we call ourselves Australian without eating indigenous food?
