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
Show your support for Australian Native Foods by liking Tuckeroo on Facebook. See the latest recipes, images, new Tuckeroo products and where to buy your favourite Tuckeroo item.
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