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Chef tempts Brisbane food lovers to tuck into Indigenous-inspired menu

“Our cousins have always identified and I didn’t know where we fit in and it wasn’t really spoken about. Even now, I’m trying to trace it back.

“There’s still a lot of missing things and it’s a difficult task without having an elder.”

Coffin Bay oysters with blue quandong, lemon aspen jelly and radish leaf pearls will be served.

Coffin Bay oysters with blue quandong, lemon aspen jelly and radish leaf pearls will be served.

Mr Jordan researched his culture through an Indigenous philosophy degree and asked Aunty Dale Chapman, a Kooma Yuwaalaraay woman, to mentor him.

“I approached her a while ago about volunteering at some of her workshops and I was absolutely blown away that she could get up for two hours and talk about native ingredients,” he said.

“She knew things from traditional uses to nutritional benefits.”

Mr Jordan said sharing his culture through a menu with native ingredients would be a gentle gateway for food lovers to experience diverse dishes.

“It can be confronting to people sometimes but in this format, you can choose to eat food you’re familiar with and try our food as well.”

Mr Jordan said he would use native ingredients including lemon myrtle, pepperberry, wattle seeds and blue quandong.

“Blue quandong are high in vitamin C and we source them ourselves to use in our oyster dish. We make a blue quandong and lemon aspen jelly,” he said.

“Traditionally, [they were] ground down to a paste and was only consumed for the nutritional benefit.

“At the moment, they grow in Brisbane in some places.”

Mr Jordan hoped his pop-up business would grow and help to educate other chefs.

“The kind of access to information and accessibility to native ingredients isn’t really there for Australian chefs to learn all this,” he said.

“Some people haven’t tasted anything like this before so my ultimate goal is to incorporate more than just the food into an immersive experience around Indigenous culture.”

Three Little Birds will open every Friday from 5pm and every Saturday from noon to 3pm and 5pm onwards from December 7.

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