Palawa kipli’s tastes of the Earth

TIM Sculthorpe will put a modern twist on traditional Aboriginal food at this year’s Taste of Tasmania.

Native pepper berry, crickets and pulled wallaby are just a few of the unique ingredients listed on the palawa kipli menu.

Mr Sculthorpe, of Hobart, said ‘palawa’ meant Tasmanian Aborigine and ‘kipli’ meant food in the Tasmanian Aboriginal language.

“At palawa kipli we want to provide delicious sustainable Aboriginal inspired food to the masses,” he said.

“We are going back to the origins for a sustainable future. We only use local produce and proteins which are not going to damage the Earth.

“We are super excited to put Aboriginal food on the map. Everyone is invited to our table to taste Australia’s original food.”

It will be the first time palawa kipli will be serving up dishes at the Taste, during the Christmas-New Year period.

Mr Sculthorpe said those daring enough to try a cricket could expect it to taste like “a cross between a nut and seed” which absorbs flavour much like a mushroom.

“I spend half my life convincing people to eat insects and Australians are more game than I originally thought when I first embarked on this venture,” Mr Sculthorpe said.

“Tasmania is changing in regards to accepting Aboriginal culture and practices.”