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. OutbackChef is about modern, wild Australian cuisine.