The Native Plate
About The Native Plate
A celebration of indigenous ingredients and locally sourced staples make for a well-rounded taste of Australia. A great welcome gift for overseas guests and a total-game changer for the friend who thinks our native cuisine is a pie and sauce.
- Mabu Mabu. Secrets to cooking with Australian herbs, spices, vegetables and fruits from First Nations chef, Nornie Bero.
- A selection of our favourite indigenous spices: Saltbush, Tropical Lemon Aspen Sea Salt, and Pepperberry.
Carlotta and Gee Linen Tea Towel Responsibly made from European Flax linen without any pesticides or chemicals.
More about the included book:
In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.
Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.
This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.
Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.