The deliciousness of Australia’s native pantry
New cookbook, The Australian Ingredients Kitchen, challenges the complexity often associated with native ingredient cookery.
Tahlia Mandie has spent almost a decade rediscovering her health and the incredible benefits of the Kakadu Plum.
And now, the former family counsellor turned entrepreneur, whose journey has taken her from Sydney’s Masada College to the Gold Coast before settling in Melbourne, is revolutionising how we think about Australian cuisine.
She told The AJN her traditional Jewish dinners over Shabbat, Pesach and Rosh Hashanah celebrations now feature a distinctly Australian twist.
“My health journey started over nine years ago, during a time when international superfoods were getting a lot of attention. That’s when I discovered Kakadu Plum—Australia’s own native superfood,” she told The AJN.
This discovery led to the founding of Kakadu Plum Co., but more importantly, it sparked a deeper connection to Country and Indigenous culture.
comments