From saltbush to samphire, native Australian bush food is increasingly making its mark on Australia's food scene. Finger lime popping up in restaurants everywhere, for example, and karkalla gracing our television screens on MasterChef. However, the same hype doesn't always surround Australia's Indigenous chefs pioneering these ingredients.
Strangers' Restaurant at NSW Parliament House hopes to change that over the next four weeks by showcasing Australia's growing talent pool of First Nations chefs. The Macquarie Street fine-diner (which is open to the public) is running a special menu of snacks created by Indigenous chefs in the lead-up to NAIDOC Week.
From now until July 9, diners will be able to order a selection of four canapes designed by chefs enrolled in cooking programs at the National Centre of Indigenous Excellence and the National Indigenous Culinary Institute (NICI), founded in 2012 with the aim of training and supporting Indigenous Australians to become world-class chefs.
Myrtle on the menu at NSW Parliament thanks to young Indigenous chefs
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