Chef, restaurateur, cookbook author & TV presenter. Kylie has been an avid champion of Australian Native Foods for many, many years.
Info from her website
My professional cooking career began with a four-year stint as head chef of Sydney's Wockpool, a modern Asian noodle bar and restaurant owned by Neil Perry and Trish Richards, then from mid-1998 I headed the kitchens of two cafes in Sydney, bills and bills2. Inspired by the strong sense of individuality that made these places stand out from the crowd, I began to dream about having my own restaurant one day.
In 1999, I went on a life-changing trip to China. Of course, food featured prominently, but it was a visit to a traditional Shanghai-style tea house that really moved me. The room was furnished with polished rosewood tables, complete with matching stools that fitted neatly under the tables like a jigsaw puzzle. I felt like I was inside a beautiful lacquered box, exquisite in every detail. I decided then and there that I wanted to capture this moment and release its essence in my own restaurant…
When the original Billy Kwong opened its doors, in May 2000, we breathed life into our vision of a small, energetic and vibrant eating house that served fantastically fresh Chinese food. But after 14 successful and very happy years on Crown Street, the time came to gather up our woks and move to a bigger space in Potts Point, somewhere we could grow and take Billy Kwong to the next level. In partnership with colleague David King, Billy Kwong is all about celebration, collaboration and community.
Starting from the strong foundation of my Chinese heritage, my cooking style has been shaped by living in Australia, where we have access to some of the world’s finest produce, including seafood from pristine waters and a bountiful array of Asian fruit, vegetables and herbs. I’m never happier than when I’m at a market surrounded by amazing fresh food – which is why, every Saturday morning, you’ll find me at Sydney’s Carriageworks Farmers Market, selling dumplings and pork buns, pancakes with salt bush, and sticky rice parcels of macadamia and warrigal greens. The vibrant taste of these indigenous wild greens and herbs has been a revelation for me, as has the tender wallaby meat from the salt-dusted pastures of Flinders Island, and in recent years I have incorporated these ingredients into my food to create a distinctly Australian Chinese cuisine.
Along the way, I have been inspired and influenced by some great cooks and food writers – from my mother to Alice Waters, Stephanie Alexander, Neil Perry, Stefano and Franca Manfredi, Maggie Beer, Elizabeth David, Fergus Henderson, Rene Redzepi and Alex Atala.
Through my own books, TV series and public appearances, I seek to share the passion for food and family that has been a constant in my life.
My first book, Kylie Kwong: Recipes and Stories, introduced the wonderful home cooking, family gatherings and Chinese banquets that nourished me and helped to shape my future. Kylie Kwong: Heart and Soul traced my life with food, family and friends, from hanging out at my uncle’s noodle factory as a child to holding a steamboat party. From the response to the accompanying TV series, I realised how daunting people can find the prospect of cooking Chinese food at home, and so with Simple Chinese Cooking I sought to demystify the intricate methods and exotic ingredients that have produced one of the world’s great cuisines. The long-awaited follow-up, Simple Chinese Cooking Class, combines master classes in time-honoured Chinese techniques such as tea-smoking and pickling with inspiring recipes to expand your repertoire.
I am endlessly fascinated by travel, and the opportunity it offers to learn more about food traditions worldwide. A growing awareness of Chinese regional cooking, as well as a profound urge to reconnect with my relatives in China, has led me to return to my ancestral homeland many times. The story of my journey through the food, history and culture of China and Tibet is captured in both a TV series and a book, My China: A Feast for all the Senses. Closer to home, It Tastes Better is a celebration of the growers, farmers, fishermen, artisans and food providores behind the sustainable food I love, with simple recipes inspired by their beautiful produce.
I firmly believe that our food choices should be ethical, sustainable and supportive of both the natural and human environment. By spreading this message, and through my ongoing support for the work of organisations such as Slow Food, the Australian Marine Conservation Society, MAD, the Stephanie Alexander Kitchen Garden Foundation, Oxfam and the Half the Sky Foundation, I am determined to do all I can to make the world a better place.
Some information from The Adelaide Review and his Facebook
For enquiries email: email@example.com
Fleming splits his work time between catering jobs as owner of Forgotten Seasons and head Chef at Lot 100 in the Adelaide Hills. The native food enthusiast also consults for companies such as Something Wild, works closely with Ngeringa and guest chefs across the country. His idyllic Hills lifestyle is a million miles from the pressures of a professional kitchen, an environment Fleming called work for 17 years. When he decided to quit Orana and Blackwood, Fleming’s initial plan was to take it easy and spend more time with his family.
“I didn’t know what was going to happen,” Fleming says. He admits the first few months were tough. He worried about his old place of work and his former team.
“It took me a long time to get over that,” he says. “You want to know what’s going on, you want to know if the restaurant’s going well, how this person is going, that person.”
A few months later Orana was crowned Australia’s best restaurant by Gourmet Traveller.
“It wasn’t my award,” he answers when asked about it. “It was their award. They deserved it. They took the restaurant to another level.”
Jodie is an incredible Indigenous woman. She is a cook, educator, presenter and author among other things. She also has a range of products.
She can be reached via LinkedIn
Jody Orcher, a Ularai Barkandji woman, said she had always had a connection to food and learnt much of her cooking skills from her parents and grandmother.
Back home in Brewarrina in rural New South Wales, she said her family would regularly cook emus, goannas, porcupines and yellow bellies "for free".
But in the city, where "everything costs a fortune", she has had to experiment with native greens and bush foods to retain her connection to country.
"All the foods that I've used are used for dietary and medicinal purposes for Aboriginal people,"
Suzanne was born and raised in Barcaldine. Her custodial connection to country has been continuous and carries on the work of her father the late David Thompson, Great Grandparents David and Clara, all of which had traditional custodial links to the lands of the Kunngeri/Iningai & Bidjera peoples.
Suzanne has returned to country after two decades of working within Government agencies and private business enterprises. For the most part she worked in the areas of: Youth and policy Development, Community Development, Indigenous Business Advisor; Volunteering commitments - Board Member of the Queensland Aboriginal & Torres Strait Islander Legal Services Board, Noosa Bio Sphere Board, Committee Member for the Desert Uplands Committee (Landholders), founding member of Yumbangku Aboriginal Cultural Heritage and Tourism Development Aboriginal Corporation.
Suzanne is the National Co-Chair for the Statement from the Heart Working Group.
She owns and manages her own gallery and also runs with her husband a very successful 'Wood Fired Pizza' business called the 'Lounging Emu' in Barcaldine. Suzanne sees these enterprises as a key opportunity to share the stories of her ancestral knowledge and practices to the tourist and locals.
Suzanne has also teamed up with land owners of the district to work in partnership to further develop relationships with both Indigenous and Non-Indigenous. She is passionate about the opportunities that both cultures can create into the future as new industries for outback communities. Her passions have seen her embrace the sharing of local Native food & medicine plants throughout the Region.
Amanda Garner first joined the ANFIL Board in 2012 and was appointed Chair in March 2014. In 2018 she has accepted the special "Co-Chair" position created by the Board.
Amanda has more than 25 years experience in food and agribusiness: from broadacre farming to corporate catering and event management. She is co-principal of the consulting firm UPAH&Co.
Amanda is a 2015 Australian Rural Women's Victorian Award Finalist; 2013 Australian Rural Leadership Trailblazers Course Fellow; 2013 Agrifood Skills Australia International Fellowship'; and a cordon Bleu trained Chef. She is also half way through a Degree in Horticulture (paused due to the growing needs of her children). Her family has been involved in farming for over 140 years, and Amanda and her family have a property in western Victoria.
Amanda is a passionate advocate for the Australian native foods industry. We are caretakers and custodians of the land to pass onto the next generation, is the inherited motto she lives and works by. Her Agriskills Fellowship was about developing a focus on Native Foods Provenance and Sovereignty. She is driven to further research into viable native crops to apply to broad acre farming in arid zones across Australia; and developing Government focus in Indigenous horticulture projects and Intellectual Property surrounding individual species.
Amazing producers of Native Australian based spirits and drinks.
Information from their website
Being winemakers, we're two people incredibly passionate about the soil and produce we have in Australia. It's our contention to showcase products to the rest of the world that embrace Australian native ingredients and pay homage to the custodianship of the indigenous people who maintained the land for thousands of years.
It's this passion that has driven us to start two wine labels, one that protects our farmers and another that protects our future. We've since taken these concepts and with our distillery, applewood - catapulted it into the horticultural realm - studying indigenous produce, it's beneficial effects on our land and the stories it can tell through incredible colours, flavours, and textures.
We seek Australian identity in the products we craft and the services we offer. We seek ways to communicate this with an entirely new demographic.
Our hope is that these Australian stories can one-day be heard on a global scale.
Brendan, Laura & Truffles
Neville B. Bonney is a South Australian native plant expert, ethnobotanist and published author. His most recent book was published in 2013 and focused on Australia's native peach, the quandong Bonney is an advocate for the commercialisation of "useful" indigenous flora, including wattleseed and has promoted the production and development of markets for "bush foods" in Australia and beyond.
Neville has a range of South Australian Native produce available for purchase and is available for public appointments.
Please contact Neville via:
Mobile: 0419 803 189
Mark Olive (aka ‘The Black Olive’) is Australia’s renowned Indigenous Chef with his The Outback Cafe series televised in living rooms all over the planet.
For event, media, TV and appearance inquiries, please mail firstname.lastname@example.org or telephone +61 424 159 946.
A Wardandi Bibbulmun woman from the Margaret River, Busselton area, Dale has been a Swan Valley local since 1998 when she opened the Maalinup Gallery offering authentic Aboriginal art, gifts and souvenirs.
Having spent many years gathering knowledge from her elders and other sources, Dale is often called on to talk about bush food, which she loves presenting and encouraging people to incorporate into their everyday cooking.
She is passionate about education and works extensively with students of all ages.
“It is an important part of my cultural journey, and I represent the Swan Valley region at every chance; travelling as far as Italy to cook at Australia on a Plate for 100 people, which is a wonderful opportunity,” said Dale.
Mike and Gayle Quarmby are pioneers in Australia's bush foods industry.
Formerly Founders and Owners of famed Outback Pride Fresh.
Mike and Gayle are still avid educators, consultants and growers and can be reached:
Bruce Pascoe is a bestselling author of Dark Emu and wrote a foreward for our book Warndu Mai.
Bruce Pascoe is a Bunurong man born in the Melbourne suburb of Richmond. He is a member of the Wathaurong Aboriginal Co-operative of southern Victoria and has been the director of the Australian Studies Project for the Commonwealth Schools Commission. Bruce has had a varied career as a teacher, farmer, fisherman, barman, fencing contractor, lecturer, Aboriginal language researcher, archaeological site worker and editor. His book Fog a Dox (published by Magabala Books in 2012), won the Young Adult category of the 2013 Prime Minister's Literary Awards.