When we were invited to be a part of local bushfood event Tales of the Artisans Long Table Remembrance Day Lunch, we were both honoured to be a part of this story and excited to see the mouth-watering creations from some of Australia’s finest chefs using local produce from WA.
As a leading supplier of native Australian bushfoods and ingredients we provided the event with some premium bushfoods to accentuate these delicious dishes.
Now a small warning before you continue: you may find yourself feeling hungry and moreish when you dip into a snapshot of our time at this decadent event.
Chef Paul “Yoda” Iskov created his Macadamia signature dish with a Native Lemon Myrtle emulsion and Native Quandong.
Herb Faust has been a chef for more than 20 years and has been an inspiration for innovative cooking over his career. This creation of cured and ashed swordfish belly with native pigface, native finger lime and white miso was tender and zesty.
Sophie Budd has followed her passion for food all across the globe and now finds herself settled in Perth and utilising some of Australia’s finest local ingredients. These native saltbush and lemon myrtle cured lamb canapes were an explosion of flavour.
It was an honour to see these admirable chefs finding joy in the flavours of native Australian plants and Roogenic bushfoods. This event highlighted just how much our local food movement has to offer and we are so pleased we had the privilege to be a part of this spectacular Long Table Lunch Event.
