About OutbackChef
OutbackChef emerged as an Australian native herb and spice company back in 2005, it’s now one of Australia’s leading suppliers of native herbs, spices, fruits and berries to the hospitality industry and home cooks.
How does OutbackChef get it’s supply of bushfood?
“We work directly with wild-harvesters, Indigenous communities, farmers and growers in regional and remote areas.”
“Indigenous Australians have been harvesting, collecting and making excellent use of the land’s natural resources for thousands of years,” says native bush food expert and author of cookbook, The Outback Chef, Jude Mayall. “The unique characteristics’ of Australian spices, fruits and herbs have spectacular flavours with endless health benefits.”
Our relationship with the land, particularly if we live in a big city has been sadly eroded, important connections to the seasons and weather patterns aren’t a consideration for many who rely solely on supermarket shopping and the frozen food cabinet.”
How did you get involved in Australian bushfood?
“Aboriginal art and culture has been a life-long passion for me and I’ve been actively involved in the industry since 1990, I actually learnt a lot about bush tucker from Aboriginal women, they explained and taught me so much through their vibrant and colourful paintings. The artworks often told a story of survival and food gathering.
These paintings not only increased my knowledge, but they also fuelled a desire to go further with Australian native bush food.
From there native food quickly became my job and my life’s passion.”
Do Australian native herbs and spices have much flavour?
“Yes, Australian natives really pack a flavour punch and they can really transform a dish, but use carefully to start with.
….and yes….. Australian native edible crops can be unpredictable with some seasonal variation in flavour and also availability, but whilst it’s really a part of their character and charm, it can be challenging for any chef or cook who is used to consistency with their raw ingredients.
Native ingredients really inspire a connection to the land, which is especially important in today’s fast paced and technology-driven modern world. Getting back to basics is incredibly grounding and liberating, plus the natural resources at our disposal produce delicious and versatile flavours that are good for us and for the environment.””
“It really is a full-circle process between the outback, the growers and myself,” says Mayall.
The Kitchen Playground
“ My home kitchen is my playground, here I have the freedom to explore, create and discover new flavours … my recipes can contain many contradictory elements, if they work that’s great, if not it’s all part of the learning experience and I’ve had a lot of those…”
About Us
Jude, owner of Outback Chef, is an industry advisor, author of The OutbackChef cookbook and a regular guest speaker and educator. Her talks and cooking demonstrations celebrate the power and beauty of Australian native bush flavours as well as embracing the rich history and the importance that these outback bush edibles play today in shaping dishes that are uniquely Australian.
Jude holds a culinary qualification as a confectioner, she got her diploma in Germany, but it was really working with confectioners on the factory floor where she not only honed her skills but also learned the importance of flavour profiles, utilizing simple ingredients for impactful creations and embracing the rich traditions associated with confectionery. This experience served as inspiration for her unique creations blending native food spices and teas that she has best become known for.
Jude has given talks and curated art exhibitions featuring the artwork of the Aboriginal people of Australia illustrating their cultural connections and the spiritual significance of wild-harvested bushfood, some include North Carolina, USA., Osaka, Japan and at Federation Square in Melbourne.
Jude works with many chefs, cooks, distillers, and organisations as a consultant/demonstrator showing how easily it is to incorporate Australian native food into their cooking and products. She has cooked at outback mines, worked with the indigenous children at Tiwi College on their healthy eating program and at Maningrida, Arnhem Land incorporating their unique bush flavours into spice mixes that can be used in their day-to-day cooking. She has conducted bush food cooking classes teaching the teachers at the Stephanie Alexander cooking program and is a regular educator at William Angliss College, Melbourne.
Jude expanded Outback Chef in 2020 and opened the Wild Food Farm and Cafe at Rhyll on Phillip Island. The Farm is on 10 acres, a lot of the native produce grown is used in the Wild Food Cafe. Jams, preserves, teas and the now “signature” curries incorporating Australian native food is still made, many of these products are sold throughout Australia and exported internationally.
“Today Australian food is very representative of our multi-cultural population and in kitchens round Melbourne and in fact nationally Australian native botanicals are being used in dishes as the defining feature of a very multi-cultural menu, creating food that is uniquely Australian.”
“Study nature, love nature, stay close to nature. It will never fail you” – Frank Lloyd Wright
The OutbackChef’s Newsletter
latest native food news, recipes, information
We love the produce from the Outback Chef. It’s always fresh and delivered really quickly – and tastes Amazing too. I’ve recently bought several gift hampers which have been a smash hit. Happy regular customer here
As a Chief Procurement Manager for the past 15 years, I am constantly looking for amazing new products, that not only taste fantastic but also have that “Wow” factor.
Jude from The Outback Chef is incredibly passionate about her produce, which is truly unique and delicious. It is an absolute pleasure to have The Outback Chef product range available for my clients.