The document outlines the evolving Australian native food industry, highlighting ingredients like kangaroo and spices such as lemon myrtle and pepperberry that are gaining popularity in global cuisine. It discusses promotional efforts like chef workshops and the Dining Downunder cooking show to educate chefs and the public on using native ingredients. There is a growing interest in Australian restaurant concepts internationally, driven by an influx of Australian-themed establishments and a focus on native foods.

1. Indulging in Native Australian Foods Mitchell Library, Sydney, Australia 19 th April, 2007

2. What are Native Australian Foods?

3. Once only sustenance for Aboriginal people

4. Isn't ‘bush tucker’ or ‘bush food’

5. Australian Native Food industry has evolved since The Bush Tucker Man

6. Adapted from wild harvest to commercially grown and harvested

7. Cooking with Native Australian Foods

8. Australian Native Foods require little knowledge Ingredients have intense flavours, sometimes requiring pairing with typical fruits. Blends are typically better than pure herbs and spices Typically used at the end of the cooking cycle A little bit goes a long way

9. Herbs Many are high in essential oils Best stored chilled to preserve the flavour used at the end of the cooking cycle Lemon Myrtle, Forest Aniseed, Alpine Pepper, Forest Peppermint, Mint Bush, Pepperberry etc

10. Meats Kangaroo now in supermarkets Generally need to be cooked medium rare Well aged meats have a strong gamey flavour

11. Fruits Quandong, Riberries, Wild Limes, Many are too strong to be eaten raw for example; too sour Processed ( i.e. confit ) the fruits are more palatable

12. Educating Chefs around the world

13. “ It’s like Australian herbs and spices have been kept in a secret cupboard for centuries and we just found them” Michael Colomanco Chef & Host of The Good Food Show New York

14. Australian Cuisine Promotions Co-promotion with Vic Cherikoff Held promotions in 15 countries In-conjunction with Austrade

15. Chef Workshops Focus on using Australian ingredients Held workshops in 12 countries Michelin Star Chefs have attended Chefs use Australian ingredients afterwards

16. Australian Menu Planning Guide

17. Australian Menu Planning Guide 50 pages of dishes using Australian ingredients Inspires chefs with ideas and concepts Similar to a banquet kit supplied by hotels Ideal for Australian menus for Australian Day or other public holidays like Melbourne Cup.

18. Chef and Restaurant Kit

19. Chef and Restaurant Kit Kit of commercially designed ingredients Designed for a chefs to experiment with flavours Includes Australia Menu Planning Guide All chefs then place ingredients on to menus

20. Educating the wider public

21. Dining Downunder Australian Cooking Show Filmed around Australia Hosted by Vic Cherikoff, Benjamin Christie and Mark McCluskey 13 Episodes Screened in 48 countries Soon on Joost TV www.dining-downunder.com

22. Dining Downunder

23. Dining Downunder Cookbook

24. Dining Downunder Cookbook Over 90 recipes from Dining Downunder Each recipes has a full page photo All recipes use Native Australian ingredients Foreword by Australian entrepreneur, Dick Smith, the face behind Dick Smith Foods Available at www.dining-downunder.com/shop

25. Joost Joost is an IPTV application From the creators of Skype “ Australian Food TV” channel Cooking videos with Vic Cherikoff Using a wide range of ingredients Global audience with a focus on the USA www.joost.com

27. Cooking Demos In store cooking demonstrations Hands on cooking class for up to 12 people Trade shows and exhibitions Corporate events, conferences & seminars

28. Videos on youtube.com 8 Videos on www.youtube.com/chefsaustralia 3 x 10 min videos a week from May 2007 Websites can take our videos and embed them YouTube has a daily audience of 40 million

29. Media Moving Parade Ongoing media campaign Regular Press Releases to niche markets Television interviews Newspaper and Magazine interviews Aim to achieve something in the press each week somewhere in the world. Podcast and Radio interviews

30. The Future for Native Australian Foods

31. Australian Restaurant Concepts Continues to be increased interest in Australian Restaurant concepts with enquires from Middle East, Europe and America already this year. Growth areas include hotel chains and established in new Australian themed franchises

33. Australian Restaurant Concepts Outback Steakhouse has 1200 restaurants around the world (800 in the US alone) Now there are Australian restaurant concepts in Singapore, Hong Kong, United Kingdom 2006 saw a number of Australian restaurants opening in the USA

34. Bondi Bar and Kitchen opened in San Diego December 2006

35. Food Service Commercially produced items such as dressings, sauces, etc Sous Vide products pre-prepared for food service (soups, meats, poultry etc)

36. Websites www.benjaminchristie.com www.cherikoff.net www.dining-downunder.com Coming soon ; www.upsidedownkitchen.com www.ausralianfood.tv

37. Questions?