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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Like Tuckeroo HEREAndrew Fielke, Australian native foods, Australian Native Ingredients, Bush Foods, Desert Knowledge, Food Service, Food Suppliers, Native Australian Ingredients, native foods, Quandong, Tuckeroo, Wild Bush Foods
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 Fielke hosts the No.1 Chef in the world
Words by Ainsley Campbell
I had some degree of “trepidation” as to meeting the best chef in the world, and to see how he would react to going bush in such vastly different country to his homeland as I waited for the 2 twin engine Cessna’s to land at Leigh Creek, a remote outback town in South Australia. This was where I met Rene Redzepi with media entourage in tow. The passengers offloaded and presented before me were the ‘who’s who’ of the culinary world in Australia. Including stars like Matt Preston of MasterChef, Channel 10 and ABC film crews and some of the most respected food writers in the country. All in all, quite a bunch that needed to be wowed! I was “humbled and honoured” to have been chosen by Rene and his PR team to organise and host a days foraging for native foods in the outback with the Aboriginal people.
Cliff Coulthard from the Andyamatahana clan was with me as we greeted the guests. Travelling by bus we headed off to the remote Iga Warta Settlement, stopping once en-route to collect and sample quandongs and bush plums by the roadside. At Iga Warta the local Aboriginal People greeted us in a traditional welcome. Coulthard, an Aboriginal leader, and I, guided Rene through the scrub to taste a truly amazing variety of flavours, aromas and textures. There was a constant media frenzy, cameras clicking and shooting of film, as Redzepi sampled native grasses like lemon grass and “curry plant”, pig face flowers, and bush banana. A highlight for Redzepi and the group was when he identified a fine “weed-like” plant growing amongst the scrub disregarded by the rest of the group, which he predicted would be a tangy flavour similar to a native plant in Scandinavia. His hunch was correct and the group were equally impressed with his ability to read the Australian landscape in such a manner, and so quickly.
The Andyamatathana People then treated us to a special lunch, we sat in a perfect bush setting, with gum leaves covering the tables, acting as a native tablecloth for the food. They feasted on whole young kangaroo, cooked in the coals, and kangaroo legs wrapped in paperbark and gum leaves to impart a unique smoky flavour to the meat. Pickled bush bananas followed leaving a wonderful tangy taste on the palate.
After lunch we continued our foraging in the surrounding scrub, with Rene remarking to the onlooking media that “what we have seen today is truly, truly unique, amazing”, and that “this is first time that I feel I have really seen something of Australia and felt this land”.
Next we were taken on a walk to a local gorge, where Coulthard imparted his knowledge of the local area, and provided one of the more moving and spiritual speeches of the tour. Coulthard directed the attention of the people to an ancient rock painting estimated to be 35,000 years old. Rock paintings were used by the Indigenous People as a ‘road-map’ of sorts, to tell each other where to find fresh water, and certain plentiful spots to gather food. Coulthard explained that the foraging methods Redzepi was using for his kitchen had been their way of life for countless centuries. The full-circle moment arrived for the group when Coulthard welcomed Redzepi “ back home to his origins”, as the Flinders Ranges area, where the oldest animal fossils are found, is where the Andyamathana believe man evolved.
For me this experience re-affirmed my passion and resolve for my work in the native food industry, and instilled a sense of achievement for organising the event and acting as host for Rene. I felt that the day was not only a huge learning experience for Rene, but also for me, the recent wonderful winter rains yielded so much more than I expected!
It was a truly magical day, which was an amazing experience for all. It is my hope that the interest of all Australians will increase in the area of native foods, just as the world has been captivated by NOMA.
Andrew Fielke teams with a ‘Great Dane’ to awaken Australian minds to our true regional cuisine.
Words by Ainsley Campbell
Top chef and international cooking sensation Rene Redzepi, owner of NOMA restaurant in Copenhagen, touched down on Australian soil last week as part of his worldwide tour to promote the release of his new cookbook – A Time and Place in Nordic Cuisine.
Redzepi has built his cooking empire on the philosophy of using only native ingredients in his restaurant, ensuring 98 % of the produce used in his creations is sourced from within a 100km radius of Copenhagen. Redzepi and his kitchen team regularly partake in foraging trips in his home country to source only the freshest and in season ingredients, including such things as wild sea roses and birch sap.
The cooking master began his Australian adventure in Sydney as part of the CRAVE Sydney Food Festival. He spoke to an audience of around 1500 people, all of whom had bought tickets to see the Dane launch his cookbook at the Opera House. Rene opened the evening telling the audience of the passion he has for Scandinavian native foods, and even recalling that when he first opened NOMA, people scoffed at his idea to forage for ingredients. This mentality is now rather ironic as he is applauded for his success as a top restaurateur, and the same wild ingredients have been thrust into the mindsets and dinner plates of the people once sceptical.
For the occasion, Andrew and Rene had planned a special surprise for the audience, and throughout his speech Rene commented that as Australians, like the Danish, we should embrace our native foods more whole-heartedly. He went on to make the observation that the audience had not even been curious of the leaves that were placed on their chairs. (Andrew had arranged, with the help of ANFIL members, thousands of native spice leaves to be there for his launch).
In an instant the Opera House was filled with a hurried unwrapping of the bags to find three native Australian leaves packaged inside. Redzepi encouraged the people to crush, smell and chew on the Pepper Leaf, Lemon and Anise Myrtle leaves, resulting in a resounding “oohhs and ahhhs” that filled the auditorium. The experience left the audience with a lasting impression of the Danish chef, and a re-invigorated attitude for the bounty of native tastes and produce in our own backyard. The evening finally ended with an exhausted but happy chef signing cookbooks into the wee hours of the morning.Andrew Fielke, ANFIL, Australia, Australian native foods, Chef, Copenhagen, CRAVE Sydney food festival, Danish, Denmark, native foods, Noma, Nordic Cuisine, Nordic Cuisine A time and place, Rene Redzepi
Wednesday 13th October
Virtual Trade Fair
Connecting the Outback with Gourmet Providores all over Australia
Desert Knowledge Australia’s Local Produce Network has developed an inspiring event aimed at connecting rural and regional Australia to new customers via the Internet and Web conferencing, to bring together “local product suppliers with potential customers” (http://www.desertknowledge.com.au/dka/).
The event will involve setting up at various destinations around the country ‘produce hubs’, where those looking at purchasing can come and sample what is on offer, whilst being linked up directly to the supplier via web-cam to discuss the produce further and any other questions they may have. The initiative will save time and money and extend the sales network into areas often forgotten in Australia.
Andrew will be participating in this event to promote his new range of Tuckeroo retail and food service products. For more information on the event, or if you would like to get involved please contact Joy Taylor : Joy.email@example.com
Andrew to deliver dynamic demo’s at Eastwood Cooking Classes
Modern Australian Cuisine on the Menu
Andrew will be rolling up his sleeves as ‘Guest Chef’ for the budding cooks at the Eastwood Cooking School on three separate dates in the coming months. He will offer patrons his top cooking tips, and share his experiences with Modern Australian Cuisine in his first class entitled ‘Champagne and Chicken’. This class will be held on the 18th of October, from 7 pm, and will see students learn some simple and tasty dishes inspired by the Spring Racing season, and in addition take home some helpful ideas for entertaining.
The second class at the Eastwood Cooking school is on the 22nd of November, and will be all about summer entertaining. Andrew will be demonstrating stunning cocktail foods and ‘grazing’ stand up dinner ideas in this class. This one is sure to be a hit with patrons so book early to avoid disappointment.
The final class for this year will be held on the 8th of December, aptly titled ‘All Australian Christmas’. It will feature some fantastic and innovative ideas to freshen up your Christmas menu, taking inspiration from native Australian ingredients to create dishes that are sure to impress the mother-in-law at your dinner table.
Bookings can be made directly to the school please contact Sia on (08) 8333 0703, mobile phone 0433 783211, Fax no. (08) 8333 1582 or email firstname.lastname@example.orgAndrew Fielke, Australian Native Ingredients Australian Christmas, Eastwood Cooking Classes, fresh entertaining ideas, Guest Chef, Menu, Modern Australian Cuisine, Spring Racing, Summer
The Conservation and Hunting Alliance of South Australia will be hosting a 5-course dinner at the Sanctuary Convention Centre, Adelaide Zoo, on Friday the 22nd October. Andrew has designed the degustation menu for the event, which will feature wild rabbit, duck, venison, Coorong mullet and a selection of delicious native food desserts. There will be a guest speaker, Mr David Roshier, who will entertain and inform diners whilst they sample the delicious dishes.
The cost for the evening is $100 per person, and bookings can be made at Vartzokas Architects, by quoting Wine and Wild Food on 8379 9803 ,or by sending an email to email@example.comAdelaide Zoo, Andrew Fielke, Conservation and Hunting Alliance of South Australia, Coorong mullet, David Roshier, Degustation Dinner, desserts, duck, Native Australian Ingredients, rabbit, The Sanctuary Restaurant, Vartzokas Architects, venison, wild
Thursday 16th September – Monday 20th September
Alice on the Menu Festival – Wild Bush Foods Event from September 1 – 30
Spotlight on Native ingredients in the Alice
Andrew has been invited, on behalf of the CSIRO to appear at the annual Alice Desert Festival in Alice Springs from the 16th to the 20th of September. The festival will celebrate the many wonderful uses of Australian Native Ingredients and regional produce, and offer an opportunity for Andrew to showcase his talents in an exclusive Master Class event on Friday the 17th. The Master Class will be held at the Charles Darwin University and is open to chefs, apprentices and all in the hospitality industry.
Andrew will be conducting another cooking class showcasing the native ingredients, aimed more at the home cook and enthusiast. This class will be held on the 18th of September from 3pm-8pm at Kungas Can Cook. The cost is $75 per person, great value as it includes dinner.
He will also be Guest Chef at the Wild Bush Foods Degustation dinner on Sunday the 19th of September from 5:30 – 10pm. The superb multi course tasting dinner will take place in Madigans at the Alice Springs Desert Park, with a cost of $120 per person. It is sure to be a taste sensation and inspiring for lovers of fine food & wine.
If any of these events sounds interesting to you, and you desire more information or would like to secure your place please contact: firstname.lastname@example.org for this fabulous experience.Alice Springs, Alice Springs Desert festival, Alice Springs Desert Park, Andrew Fielke, CSIRO, Degustation Dinner, Guest Chef, Kungas Can Cook, Master Class, Red Hot Tarts, Wild Bush Foods