Love munching on macadamias? Ever tried kangaroo steak sprinkled with mountain pepperberry? How about lemon myrtle in your tea, a dollop of Davidson plum jam, finger lime over oysters, wattleseed in muffins or saltbush as a seasoning?
It's your chance to try these extraordinary native flavours at the second Australian Native Food Festival, taking over Carriageworks in Eveleigh on September 27-28. Curated by Sharon Winsor, a proud Weilwan woman from north-west NSW and founder of Indigiearth, this free festival celebrates Indigenous culture while shining a spotlight on the oldest cuisine on earth.
Learn about native ingredients as you sample your way across 30 market stalls by First Nations businesses. There’s everything from native spices and wild teas to bush beauty products, chocolate, jerky and aromatherapy. You can also try your hand at traditional weaving with Ngumpie Weaving, or book a one-on-one Ngangkari Healing Treatment Session with Pitjantjatjara healer Debbie Watson.
Food lovers are in for a treat with impressive collaborations between Indigenous and non-Indigenous chefs and advocates. 2024 MasterChef Australia winner Nat Thaipun will explore her Thai culinary heritage through the lens of native flavours, while Lucy Tweed and Kakadu Kitchen founder Ben Tyler will share simple, practical ways to bring Australian ingredients into your everyday cooking. Chef Kylie Kwong joins Gamilaroi Elder Aunty Beryl Van-Oploo OAM for a special cooking demonstration, while Sharon Winsor and Colin Fassnidge explore clever ways to swap everyday ingredients for native alternatives. Adam Liaw will bring the festival to a close with tips and tricks for cooking with native ingredients at home.
The Australian Native Food Festival is at Carriageworks on September 27-28. While general admission is free, you need to register. Chef demonstrations and workshops are ticketed. Find out more here.
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