Posts in Serves

It’s only fitting that the very best of Australia’s produce and wine take centre stage at the iconic Sydney Opera House’s Bennelong restaurant. Celebrated Australian chef Peter Gilmore steers the diner through the diversity of the nation’s home-grown flavours introducing what he envisages as the essence of Australian cuisine.

Bennelong serves to celebrate the Sydney Opera House and its extraordinary architecture by offering a culturally significant and inspiring menu showcasing a most magnificent production of Australian food and wine.

Executive Chef Peter Gilmore explains the philosophy that drives Bennelong:

“Bennelong is all about the provenance of the food we are serving. The menu is very much crafted in partnership with the farmers, fishermen, breeders and providores from across the land with whom our chefs work together with every day. It’s a two way process: we’re responding to what’s in season and the best of what producers are bringing us, but on another level, we are planning menus a season or two ahead, working hand-in-glove with our producers to develop ingredients tailored to Bennelong’s menus.

An absolute must go to when in Sydney.

Yarri Restaurant


Yarri honours nature, seasonality, and our region - the people, produce and place

Located in Dunsborough - gateway to the Margaret River region - Yarri is for families and fun, or treats and date nights; it’s for Sunday sessions and quick bites; or long lunches and making memories.

Yarri Restaurant + Bar is a collaboration between co-founders of Snake + Herring Wines Redmond Sweeny, Sal and Tony Davis, and chef Aaron Carr.

At Yarri we source ethically produced seasonal ingredients and present them simply, at their fullest potential. Yarri cuisine is a celebration of the specialist growers and farmers, vignerons, distillers, fishermen, butchers, cheesemakers; and many more people that make up our region.

Our restaurant is a celebration of their commitment to good food and quality in the glass.


The best pop-ups in the business

Info below from their website

We harness fresh ingredients, with a focus on locally sourced produce, presenting it in a unique location to create an unforgettable degustation dining experience. Crafted with passion and prepared before your eyes we bring out the taste and excitement of the region with each dish served. An Australian experience unlike anything you can imagine. Our field of Australian produce is ever expanding as we visit different regions, move with the seasons, gain knowledge and understanding and incorporate this into the experience that reflects "Fervor".

Fervor works in partnership with local communities, Traditional Owners and businesses to promote the beauty and assets of each region across the country. With strong ties to the land and environment, Fervor leaves no trace of an event upon completion.

Paul Iskov

Jock Zonfrillo

Born in Scotland and raised by an Italian and Scottish family, Jock Zonfrillo’s formative years were heavily influenced by his respective cultures and their genuine understanding of seasonality and their deep connection to the land.

It was a natural progression from this upbringing to a culinary career, which began with Jock working in Scotland’s great country house hotels. Inevitably attracted to the dynamic and competitive kitchens of London, Jock worked with many great chefs, including Marco Pierre White at his eponymous Restaurant Marco Pierre White (Knightsbridge). The London energy was indeed exciting, but the need to reconnect with ingredients directly at their source prevailed. Jock moved to Kent, the “garden of England”, and worked with David Cavalier at Michelin starred Chapter One.

In a bid to further expand his knowledge base and curious to experience new culinary cultures, Jock spent a year in Australia at Sydney’s Restaurant 41. It was here that his serendipitous meeting with an Aboriginal man began to form an idea that would eventuate in The Orana Foundation.

Returning to the UK as planned, Jock again worked for Marco Pierre White, this time at Les Saveurs, before joining the opening team at The Pharmacy by artist Damien Hirst, then opening a restaurant in a small boutique hotel on the Cornish coast.

In 2000 the opportunity to return to Australia as head chef of Restaurant 41 presented itself and Zonfrillo immediately took it; he had discovered his spiritual home in Australia and was captivated. Jock’s time in Sydney was followed by consultancy work before he moved to Adelaide as Executive Chef at Penfolds’ Magill Estate Restaurant. He remains in Adelaide and is now chef/owner of Restaurant Orana and Restaurant Blackwood.

Over the past two years, Jock has hosted three TV shows: Nomad Chef, Chef Exchange and Restaurant Revolution and featured on Channel 10’s Masterchef.

Underlying these commercial interests lies Jock’s greatest passion, The Orana Foundation. Ultimately, this is Jock’s raison d’être – to preserve and evolve Australian food culture, advocate progressive policies for Australian ingredients, assist indigenous enterprise, and create and innovate through research and development.

Kungkas Can Cook

Information from their website

Kungkas Can Cook are an Indigenous catering business established in 2001.  Since then expanding to include a Bush Foods Cafe & Shop. Kungkas Can Cook are passionate about Bush Foods and are dedicated to utilising Wild Harvested produce from around the Central Desert Region and beyond. Kungkas Can Cook proud themselves in ensuring a sustainable and ethical supply direct from community to consumer. The menu is jam packed with an interesting blend of everyday meals with a twist.

Contact Details


(08) 8952 3102

0411 662 963


Information from their website

Sharon’s greatest past time was collecting bush fruits and catching yabbies, and collecting cans to cash in for pocket money. Eating bush foods in the wild was a necessity during childhood, now she has pure pride and passion in being able to bring what Mother Earth has provided for everyone, in many different ways, and in its purist form

Location: New South Wales

Indigiearth sell product, have a cafe and do catering

PO Box 494 Mudgee NSW 2850

Phone: 1300 551 525

General & Wholesale Enquiries:

Wholesale Orders:

Restaurant Orana

Orana Restaurant Adelaide
Orana, which means “welcome” in some Aboriginal languages, is an intimate space home to Chef and Owner Jock Zonfrillo’s findings, philosophy and cuisine from over 16 years of research and exploration of Australian land, produce, people and history.

Jock is also an educator and has a foundation. See Orana Foundation.

285 Rundle Street
5000 Adelaide, South Australia

(08) 8232 3444


Ben Shewry is committed to Australian Native produce and has been since opening his doors at Attica.

Information from their website

Eating at Attica is a commitment of time and money and we understand the kind of fine dining expectations that this time and money can bring. So let’s go full disclosure.

We love beautiful, rare and unique ingredients but for us that means bunya nuts, murnong or marron rather than foie gras, caviar or lobster. We’re fans of beautiful cutlery but also believe that some things taste better when eaten with your fingers. Our music taste is eclectic – you’ll hear that as you eat. We love looking after people but formal isn't our style – we’re more into chatting than genuflecting.