Ter­ri­tory Taste Fes­ti­val

Sunday Territorian - - FRONTIER - JUDITH AISTHORPE

INDIGE­NOUS in­gre­di­ents will form a big part of the Ter­ri­tory Taste Fes­ti­val this year with mul­ti­ple local restau­rants and cater­ers show­cas­ing the best of Abo­rig­i­nal food. The two-day event will fea­ture Abo­rig­i­nal Bush Traders, Karen Shel­don Ca­ter­ing, chefs from Nit­miluk Tours and Smokey J’s Brew & Que.

Abo­rig­i­nal Bush Traders is lo­cated in the his­toric Lyons Cottage on The Es­planade and will serve up a range of mod­ern dishes made of na­tive in­gre­di­ents for the fes­ti­val.

The dishes on of­fer in­cludes bush to­mato, feta and aniseed myr­tle damper, plus wat­tle­seed and rasp­berry muffins with green ant ic­ing.

They will be matched with bush teas made from na­tive plants.

One of the lead­ers in pro­duc­ing indige­nous inspired foods at a com­mer­cial level, Karen Shel­don Ca­ter­ing will show how to grow a business on eth­i­cally sourced na­tive in­gre­di­ents.

Karen Shel­don Group di­rec­tor Sarah Hickey said many of the cooks they em­ployed learnt their trade through the Ac­cel­er­ated Abo­rig­i­nal Cooks of Ex­cel­lence pro­gram.

The pro­gram was es­tab­lished by the com­pany to pro­vide industry stan­dard train­ing for as­pir­ing indige­nous chefs.

She said a range of items would be on of­fer for peo­ple to sam­ple in­clud­ing cur­ries, stews, lasagne, bread rolls and jams, all made with tra­di­tional bush tucker in­gre­di­ents, such as wat­tle­seed, Kakadu plum and quan­dong.

Ms Hickey said the event was about show­cas­ing the wide va­ri­ety of bush foods both in the Top End and Cen­tral Aus­tralia.

Kungkas Can Cook owner Rayleen Brown sources wild har­vested spices and foods from Abo­rig­i­nal peo­ple in the Red Cen­tre which Karen Shel­don Ca­ter­ing pur­chases and uses in meals.

“Our ap­pren­tice’s will be there to talk to peo­ple about their jour­ney and how they are feel­ing so far and what they have learnt about the bush foods,” Ms Hickey said.

Indige­nous-owned Nit­miluk Tours will also be at the Fes­ti­val.

They will serve up meals made from local meats and sea­soned in bush spices.

You will be able to sam­ple smoked crocodile ribs cov­ered in le­mon, chilli, ginger, and soy with a dust­ing of bush sea­son­ing on top or kan­ga­roo tail bánh mí with pick­led veg­eta­bles, co­rian­der and kat­jera may­on­naise.

Smokey J’s Brew & Que will show you how to smoke a whole NT salt wa­ter crocodile served up as pulled croc tacos.

You will be also be able to learn from the pro­fes­sion­als through a wide range of cook­ing de­mon­stra­tions and work­shops.

Head­lin­ing the two day fes­ti­val is French celebrity chef and tele­vi­sion per­son­al­ity Manu Feildel.

He will host an on­stage cook­ing demon­stra­tion whip­ping up bar­ra­mundi in a salt crust served with a beurre blanc sauce and salt and szech­wan crocodile with Asian slaw and black vine­gar dress­ing.

Roast and Noo­dles 328 head chef Danny Yeum, will host two work­shops — the first will delve into the art of mak­ing dumplings and the sec­ond on san choy bow and dim sims.

Danny will ex­plain the ori­gins and his­tory of the foods along with the wide va­ri­ety of ways they can be made.

He will then demon­strate how to cook au­then­tic, de­li­cious Asian food at home.

The Ter­ri­tory Taste Fes­ti­val will be held on May 25 to 26 at the Dar­win Cruise Ship Ter­mi­nal at the Water­front.

Nit­miluk Tours chefs Adam Woods and Sage Bow­man-Kean with smoked crocodile ribs

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.