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In celebration of our friends at Bangarra, our head chef recreated a typical Aboriginal Australian dish pre-European settlement with his own signature spin, straight from a new Bangara work called Dark Emu.
Bruce Pascoe’s landmark book illuminated the sophisticated food production and land management practices of pre-colonial Aboriginal Australians. In one story it is stated that the explorer Charles Sturt and his party were fed on roast duck and cake by an Aboriginal party, with Sturt referring to the cakes as the best he had ever eaten.
"I wanted to bring the different textures and the sweet and the savoury together to represent the melting pot of culture that is modern day Australia," the chef says.
Australian Gourmet Traveller speak with Bruce Pascoe and Cory Campbell to discuss his dish of ‘Roast duck with tyrant ant honey and Savoury yam and millet cakes with crisp saltbush, onion and munthari’ and highlight the sophisticated agricultural practices of Aboriginal and Torres Strait Islander people across the continent prior to colonisation.
Click here to read the article in full. Although the roast duck above is a bit different to the whole roast duck on the Bea menu, it is definitely worth a try! Click here to try it for yourself.