Restaurants showcasing native ingredients
Prominent Australian restaurateurs Kylie Kwong of Billy Kwong and Jock Zonfrillo of Orana feature native ingredients on their menus. The two chefs showcase and promote the use of lemon myrtle, salt bush, riberry, finger lime, native basil and many of Australia’s own herbs and plants. They then combine these ingredients with native meats like kangaroo, wallaby, emu and crocodile.
Try Kwong’s Steamed Wallaby, Pork & Goji Berry Siu Mai as well as her Crispy Salt Bush Cakes. While at Zonfrillo’s Orana try stand-out dishes like his charred Kangaroo Tartare with Billy Goat Plum, Grass and Wild Garlic.
Since the beginning of their careers, renowned Indigenous chefs Mark Olive and Clayton Donovan have championed native ingredients from masterclasses to catering for world-class events. This has allowed Olive and Donovan to showcase a range of dishes that include combinations of Asian, French and Italian inspired dishes including Donovan’s Kangaroo Sung Choi Bao through to Olive’s Rolled Veal with Warrigal Greens Pesto.