How can chefs work with native foods in ways that are respectful, meaningful and good for business?

Chef Chris Jordan of Three Little Birds brings First Nations knowledge and contemporary cooking together in a live demonstration featuring Kaiar Tropical Rock Lobster hand-caught by divers in the Torres Strait and Wild Beef from Balnggarrawarra Country in Cape York.

Chris will explore premium, ethically sourced wild produce and the role of remote First Nations communities in Australia’s native food industry, where these foods come from, who produces them, their cultural significance, environmental impact and sustainable harvesting, and the benefits they can bring to local communities. He’ll also look at the commercial opportunity for hospitality businesses, from sourcing and menu engineering to creating distinctive dishes that deliver value for both customers and the business. Through cooking and conversation, Chris will bring these ideas to life on the plate.