Australian Native Food Festival
Bush ingredients shine in a series of programs by chefs and change-makers, plus a bustling market with 30 First Nations stallholders.
Overview
After a successful debut last year, the Australian Native Food Festival is shaping up to be a permanent fixture in Sydney's food scene. The culinary celebration is returning to Carriageworks this September, casting a well-deserved spotlight on Australian native ingredients and techniques.
Curated by Indigiearth founder and Weilwan woman Sharon Winsor, this edition's lineup will showcase workshops from chefs and native foods advocates from across the country with one thing in common: a passion for native ingredients. There's also an inspiring market showcasing 30 First Nations-owned makers, selling everything from gourmet chocolate and tea to bush soaps and woven crafts.
Kitti Gould
On the weekend of Saturday, September 26, and Sunday, September 27, MasterChef Australia 2024 winner Nat Thaipun – now a Vue de Monde chef – kicks things off with a cooking demo rooted in Thai culinary traditions passed down from her family's matriarchs.
She'll be followed by a lineup of heavyweights who have long championed native ingredients, including Aunty Beryl Van-Oploo and Kylie Kwong (both recognised by the Order of Australia for outstanding contributions to communities), Raylene Brown (Kungkas Can Cook) and Mindy Woods (Karkalla), native grain expert Kerrie Saunders, and Bruce Pascoe (Black Duck Goods).
Home cooks can pick up tips on incorporating bush ingredients into everyday cooking. Winsor will host informative talks alongside Banksia Bistro founder Colin Fassridge, food stylist and cookbook author Lucy Tweed, Kakadu Kitchen founder Ben Tyler, and recipe developer Adam Liaw.
The Australian Native Food Festival will take place on September 26–27, and general admission is free with registration. Visit the website for more information on ticketed events.
Images supplied.
Information
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