Native ingredients now appear on menus across Australia, but there’s more to it than taste – each carries a story of Country, culture and connection to place. Alongside a special demonstration on using botanicals like bunya nuts from Chef Mindy Woods we’ll explore how to move beyond simply adding these flavours to a dish – how to source responsibly, build meaningful relationships with Indigenous producers and share authentic stories.
Great inspiration for chefs, venue managers, catering teams, hotels and multi-site hospitality groups.
