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REDFERN: February 1 marked the fourth anniversary of the opening of the Purple Goanna cafe in Redfern Street. This year will see continued emphasis on nutritious bush tucker and hospitality as well as a few changes. Now a not-for-profit Indigenous Corporation, the cafe will service the community by way of work with Elders and families, the newly-established Jarjum School in Redfern Street, a Mums ’n Bubs group and partnerships with other small businesses.
A lot has been said lately about using native ingredients as a more sustainable and healthy way to eat, and we can find more and more of them on restaurant menus. Top chefs like Quay’s Peter Gilmore, Ben Shewry and Kylie Kwong have wholeheartedly embraced native ingredients like Warrigal greens, salt bush, finger limes and kangaroo meat. For some people, however, the benefits of native ingredients have always been known, as they were used in Indigenous cooking long before Danish Chef Rene Redzepi, from World’s Best Restaurant “Noma”, made foraging trendy.