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Clayton Donovan grew up in the country and is Australia’s first and still only indigenous chef to receive a coveted Australian Good Food Guide (AGFG) Chef’s Hat. He is passionate about sharing native foods withh all Australians as well as others who have visited his restaurants. Centring his career on promoting native foods, he was the ideal choice for the Adelaide Festival in March 2021, and the Adelaide Festival’s Ngarku’adlu series of dining events.
Just as passionate about indigenous products is Topaz McAuliffe, a Torres Strait Islander woman, the founder of a corporate indigenous affairs consultancy, and former Head of Indigenous Affairs at Coles Supermarkets.
Clayton wants to see the broader use of kangaroo meat in home kitchens as well as restaurants, and urges all Australians to seek out kangaroo products from South Australian company Paroo which are available at Something Wild in the Adelaide Central Market.
Topaz is equally a fan of Warndu’s caramelised wattleseed balsamic vinegar.
Of course all this adds up to a magnificent Australian feast.
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