Want to know the latest news from the peak native industry body? This month’s ANFIL Autumn issue, featuring more information about the joint venture between Andrew and Pronto E Fresco, and a sneak peek into the new look labelling and great products!
The June long weekend is fast approaching, and with it the Bank SA Sea and Vines festivities. This year Andrew will be guest chef at Angove Vineyards and Cellar Door for their ‘Delight’ afternoon on Sunday the 10th of June.
Guests are invited to relax and unwind with a native inspired three course menu, stunning views and chilled tunes from Ash and Australian Idol finalist Sarah Lloyde.
The delicious menu offerings:
Angove’s Sea & Vines Menu
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On a recent trip to Port Moresby for the Australian High Commission in PNG’s ‘Australia Week’ celebrations Andrew found the time amongst his guest chef duties to do a spot of fishing.
He caught the biggest fish of his life on his day off just before returning to Australia and served up the monster in two ways, with some brilliant sashimi and grilled fish steaks with a Coconut and Chilli Salsa.
The Aussie expats at the get together were impressed at the size of the catch and the fresh flavours and dishes it was used in.Andrew Fielke, Australian native foods, Australian Native Ingredients, Guest Chef, hunting, Lemon Myrtle, Quandong, Tuckeroo
Andrew was invited by the Australian High Commission in Papua New Guinea as a guest chef for the annual Australia Week celebrations in Port Moresby.
The Australia Week celebrations are intended to highlight the contributions of Australia in PNG and offer a positive cultural experience for those living there. AFL demonstrations, dances, music and food are all part of the festivities.
Andrew will be guest chef for a sponsors and public dinner, a ‘Chef’s Table’ degustation dinner, and a Master Class using Australian native ingredients whilst in Port Moresby.
The menus include such options as Crispy Skin Snapper and Cuttlefish in a Green Lemon Myrtle Curry, and Braised Kangaroo tail and Fillet with a Quandong Chilli glaze and polenta finished with a Finger Lime and Caviar Tart with a Rainforest Lychee Coulis and fresh cream.
It is a fantastic opportunity for Andrew to splay his culinary talents to the ex-pat Aussies living in PNG and to showcase some of the extraordinary flavours of these fabulous ingredients.
Andrew tempted the nations tastebuds last Friday featuring on the ABC’s Bush Telegraph program, speaking to Keiren Mcleonard about his passion for Australian native foods, and the growing native industry in Australia.
Listen to the audio here:
Andrew will be travelling to Melbourne in the first week of March as part of his involvement with the 2012 Melbourne Food and Wine Show. Aside from these commitments, Andrew will be hosting a fabulous Thermomix cooking class on the 1st of March at the Thermomix Branch Office located in Glen Iris.
Andrew will be demonstrating:
An Orange, Mango and Lemon Myrtle Sorbet, a Barley and Beetroot Risotto, a Prawn Bisque, some delicious Salad Dressings, a Lemon Chive Beurre Blanc Sauce served with Steamed Fish, a specialty and popular with the kids Chocolate Lollypops, and finally a Lemon Curd with Native Spices.
If this has you drooling don’t hesitate, book now as there are limited places and ONE CLASS ONLY. Tickets are $50.
To book, contact Janine on 0412 044 353 or on JanineThermomix@optusnet.com.au
Andrew will be travelling over to Kangaroo Island for the annual race meeting as guest chef for the Sealink and Coopers member tents. Andrew will be making dishes using native Australian ingredients for the 300 plus diners.
The menu Andrew has devised is made up of three parts, Under Starters Orders, Down the Straight and The Final Leg. The race-themed menu includes mouth-watering offerings such as, Kangaroo Fillet Mignon with a native KI Currant Glaze, Sweet Potato Cous Cous Salad, and for dessert, KI Muntries and Cinnamon Massini, with Chocolate and Emu Bay Lavender Sauce.
For more information on the event, and for great tips on where to stay and other activities whilst on the island visit the best of KI.
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
The ANFIL native food board met in Sydney last week for the annual AGM. Members from around Australia gathered to discuss the biggest issues facing the native foods industry and the direction for the board in 2012. Andrew has played a significant part in the ANFIL board, and is positive about its direction for the next year.