In celebration of our friends and new neighbours, Bangarra’s new dance work Dark Emu, our head chef, Cory Campbell has recreated a typical Aboriginal Australian dish pre-European settlement with his own signature spin.
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.