Infuse Infuse 10 December 2019 | Page 28

learning butchery skills, and how to prepare
a whole fish, to reduce waste and be more
cost efficient.
Our group of experienced chefs had an
educational day they will never forget. Even
patissier Christopher The, from BlackStar
Pastry, learnt how to cook damper in the open
fire from Auntie Sue. Afterwards, we invited
the greater Aboriginal community so they
could enjoy the feast; the conviviality was
extraordinary, authentic, and real. It touched
my soul.
T: In addition, the use of and continued
education around indigenous ingredients
from a culinary and health perspective. Plant
based foods and creative protein alternatives
are certainly on the rise.
We're also seeing reduction or elimination
of plastic and packaging which is a
continuation of Lucy’s comment about going
back and re-learning old skills as new skills
which is consistent with the growing need to
be sustainable.
L: One of my favourite memories is that
Tawnya and I had the incredible opportunity
to take a group of the World's 50 best chefs
and food media on a regional food tour
with Visit Victoria. We took them out to the
Grampians region, and crammed a two- to
three-day tour into a one-day tour, because
their schedules were so crazy.
What is your favourite food experience
to-date?
It was quite a simple experience in many
ways, but it had so much depth to it.
Sometimes it just takes experiences like
this to realise how lucky we are in Australia
with what we have here. It was an incredibly
memorable tour, that I'll always keep close to
my heart.
T: We have had so many but for me, it was
very much, one of our tours that took three
years from concept to delivery. We prepared
a meal with the local Indigenous community
in Ceduna, South Australia, on the Eyre
Peninsula.
We had a group of 20 chefs from all over
Australia. This was the first time this
Aboriginal community had engaged from
a culinary sense with a hospitality group
like ours. During our time together we built
fires, worked alongside the elders to prepare
a meal together using locally hunted and
foraged ingredients, and explored bush
medicines. Some of the local Aboriginal
children baked us delicous quandong pies.
LEARN MORE:
www.straighttothesource.com.au
@straight_to_the_source
facebook.com/straighttothesourcefoodtours
@straight-to-the-source
Join Straight to the Source's
Slow Food in a Fast World Tour
after Dietitians Unite on 2 May 2020
Visit here to learn more: https://straighttothesource.com.au/slow-food-in-a-fast-world-tour-booking
© Dietitian Connection
28
Infuse | December 2019