“The ingredients are on our doorstep, they have been for thousands of years…” (Gamilaraay Elder, chef and teacher Chef Aunty Beryl Van-Ooplo.)
Indigenous cuisine is a dynamic, accessible, and inspiring part of Indigenous culture. But while its popularity is growing, and native ingredients are being explored by several high-end restaurant chefs with the help of First Nations food experts, it remains niche.
Not many people can say they’ve tried Kangaroo stew with Bush Tomato Chutney, Lemon Myrtle infused chicken, or Smoked Paperbark Barramundi… And it isn’t because we’re culinary conservatives; just that we simply have no idea where to try them. In the context of National Reconciliation Week 2022 which took place from May 28-June 3, the online prepared food platform Délidoor announced its commitment to change this, launching the Indigenius project.
The project is a partnership with Gamilaraay elder from Walgett, NSW, Chef Aunty Beryl Van-Ooplo. Aunty Beryl has over 50 years of culinary expertise, including a deep knowledge of native ingredients such as Lilly Pillies, Kakadu Plums and Quandong, as well as the practise of modernising Bush Tucker Cuisine to make it accessible for all.
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Native ingredients reborn
From Lemon Myrtle leaves that contain more citrus than a lemon, to the protein-packed Salt Bush, from the Kakadu Plum with hundred times more Vitamin C than an orange, to the distinctive smoky taste of Paper Bark Barramundi… each dish incorporates a range of specific native Australian ingredients to reveal their unique tastes, textures, and health benefits.
The following 5 dishes can be found on the current menu: Kangaroo Rump Stew with Illawarra Plum; Wild Caught Barramundi infused with Finger Lime and Smoked in Paperbark, Kangaroo and Bush Tomato Chutney Meatballs; Lemon Myrtle Infused Chicken Thighs; and Vegetarian Bush Tucker, Quandong Ratatouille.
According to Chef Aunty Beryl, “Native ingredients are unique, they haven’t really been put out there until now, and I think that everybody has to experiment it or they have to taste it at least. Because one thing you can be sure of, is that it’s healthy!”
Raised in a family of 17, gathering around a meal and telling stories have long held equal importance for Aunty Beryl.
“It doesn’t matter where you come from, it’s family time, because that’s what you do, sharing a meal, sharing what you do that day or don’t do, and there are always things to talk about.”
Aunty Beryl’s work has built a bridge between traditional, authentic Indigenous food and familiar, modern dishes that any Australian can enjoy.
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A long-term vision
Whilst the partnership has been a revolutionary first throughout Reconciliation week, the work doesn’t stop there.
According to Co-founders of Délidoor Mathieu Thomas and Jacques Lépron, “The Indigenius Project is a long-term commitment for us. From the 5 meals we are launching early June, at least 2 or 3 will stay on the menu for the rest of the year, and more will be added later.”
The project will also have an important impact on members of the First Nations Community: 10% of the value of each meal sold will be donated to aid in funding an important community project that Aunty Beryl has supported for many years, called EORA (Eora is a Gadigal word that translates to “Home” in English.) The project is an Aboriginal Elders Estate Development, which will see the construction of 52 residences around a circular plan, near Parramatta in eastern NSW.
Those interested in learning more about this initiative, can head to the following websites:
https://delidoor.com.au/pages/indigenius-project
“I can’t wait for all of you out there to try Indigenous cuisine for the first time, because I’m pretty sure that you’re going to enjoy it and come back.”
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