NSW foodies get back to their roots

(from Sydney & NSW Uncovered)

 1316138638

There is a renewed vigour for native-infused menus, cooking classes and food trails across the state featuring wild ingredients.

- Take a wander through the garden at Australian Botanic Gardens, Mt Annan and discover how chef Adam Williams is infusing native ingredients into his café menu. Taste anise myrtle infused milk to make pannacotta or saltbush leaves used in salads.

- Beryl Van-Oploo (Aunty Beryl) imparts her Aboriginal cooking skills at Yaama Dhiyaan Hospitality Training Centre in Darlington, hosting cookery courses that unite contemporary tastes with the multi-faceted flavours of native produce.

- Adventurous home-cooks can stock up on a wide range of Australian fruits, nuts, herbs and spices at Kurrajong Native Foods in the Blue Mountains. The store also sells a selection of cookbooks specialising in native Australian produce.

- William Angliss Institution will commence a series of short Wild Australian Cuisine courses at Surry Hills teaching basic cooking techniques using wild Australian ingredients.

- Chef, Clayton Donovan of Jaaning Tree in Nambucca Heads on the North Coast, has combined his fine-dining training at Watermark in Balmoral with his Aboriginal heritage, resulting in a bold menu. Try dishes such as citrus-cured crocodile slices served with crispy wonton and wasabi créme fraiche.

0 Go straight to source with a tactile Aboriginal Heritage Tour through the Royal Botanic Gardens Sydney. Uncover the garden's rich Aboriginal heritage, and taste some bush foods during this unique guided trail.

 

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