At Warndu, these native ingredients are used in ways that speaks to the future of the Australian native food movement overall. The pho, a staple Australian comfort food thanks to the country’s large Vietnamese population, takes on new dimension and life when made with kangaroo and native. Elements and flavors of Australia’s vast immigrant cultures and native ingredients meld together to create a mezze plate that represents the nation's culinary influences and produce. Fresh sourdough served with cultured butter covered with a layer of lime-colored, citrusy green ants and kangaroo salami sits alongside seedy dukkah and bright, grassy olive oil and native saltbush gets fried up like chips before getting doused in a powdering of the countries unofficial, British-influenced, favorite flavor: salt and vinegar.
Written by Hillary Eaton November 03, 2017