Tuckeroo Food Service Products

Andrew Fielke

Consulting & Guest Chef

Incorporating Tuckeroo Food Service Products

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  • Barramundi & Chermula Paste with Cous Coous - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Braised Wallaby Shanks with olives and Bush Tomato - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Bush Tomato Fettuccine - Andrew Fielke - Australian native food consulting chef  - Tuckeroo Food Service Products
  • Carpaccio Kingfish with Citrus Caviar & Sea Parsley oil - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Desert Lime Coconut Tart
with Sorbet - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Wattle Seed Pavlova
& Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Carpaccio of Kingfish with
Finger Lime Caviar & Tobiko - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Fennel & Cracking Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Lamb Shanks
with Root Vegetables & Wild Thyme - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Twice Baked Goats Cheese Pepperleaf Souffle - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Barramundi & Asparagus Roulade
with Sea Parsley & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Apple Muntries Flan with Finger Lime
& Apple Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Kangaroo Fillet Polenta
& Quandong Chilli Glaze - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Sweet Potatoe
& Warrigal Cnocchi - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Strawberry Gum Chocolate Truffles - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Roast Pumkin & Fetta Tartlet
with Tomatoe Rivermint Dressing - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Muntries & Date Pudding - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products

The Art of Native Food Exhibition

Posted on 02/01/12 No Comments

The Australian Native Food Industry board, a not-for-profit organisation dedicated to promoting Indigenous and Native foods in Australia, has secured an art and food exhibition to be held at The Atrium in Federation Square, Melbourne from the 2nd to the 14th of March, 2012.

The Festival coincides with the annual Melbourne Food and Wine Festival, and is aiming to “showcase the amazing native produce that we can grow, value add and market in Australia”. In addition, the art works displays will combine the talents of ten Aboriginal artists and ten Australian botanical artists who have produced wonderful pieces further showcasing this important produce.

“The contrast in artistic styles not only shows paintings from an environmental and cultural aspect, but also highlights how Indigenous and non Indigenous Australians are learning from each other and working together to develop this industry”.

The exhibition in central Melbourne also aims to educate the most dedicated of “foodies” and the general public of the flavours of Australian native foods, whilst also promoting the opportunities for Indigenous Australians to participate in the growing industry, and show a positive example of reconciliation.Andrew states, “we aim to engage all the senses possible while viewing the pieces, not only seeing the beautiful works, but tasting & smelling the native ingredients depicted in them”.

Andrew will be presenting a few cooking classes on the Sunday 4th March – free to the public – and is excited about the opportunity to participate in the native food exhibition so people can see how easy it is to use some of these amazing ingredients.

For more information on this great event, see the Melbourne Food and Wine Website