Bringing a taste of Indigenous cuisine to every home.
Ever tried Kangaroo Stew with Bush Tomato Chutney? Smoked Paperbark Barramundi marinated with Finger Lime? Or Lemon Myrtle infused Chicken?
Very few can say they have. Not because they’re culinary conservatives. Simply because they have no idea where to go to try them. We’re all for locally and sustainably grown, yet nothing’s more local and sustainable than Australian-native ingredients. And few people know how to use them in everyday meals.
Indigenous cuisine is a dynamic, accessible and inspiring part of Indigenous culture. While its popularity is growing, and native ingredients are being explored by several high-end restaurant chefs with the help of First Nations food expert, it remains niche. Time has come to shine a light on this rich, healthy and sustainable cuisine. Thousands of years of know-how, ready in a few minutes.
Delidoor’s food philosophy is simple: good food brings us together. “We are constantly inventing new ways of doing things and transforming the ordinary by bringing meals from different cultures and nationalities to Aussie tables. So, bringing a taste of First Nation cuisine to every home was a no brainer,” says Mathieu Thomas co-founder of Delidoor. And that’s how it started.
Indigenous cuisine is true genius. It takes from the earth only what’s necessary. Its ingredients are on our doorstep and have been for thousands of years. Almost every native ingredient can be considered ‘superfood’, with exceptional flavour and nutritional properties that are good for our tastebuds and our health.
To create this range, Delidoor partnered with Indigenous Chef and Gamilaroi Elder, Aunty Beryl Van-Oploo. Aunty Beryl represents a bridge between traditional, authentic indigenous food and familiar, modern dishes that anyone can enjoy. She has over 50 years of culinary know-how, deep knowledge of native ingredients such as Lilly Pillies, Kakadu plums, lemon myrtle and is an expert at modernising Bush Tucker cuisine.
Aunty Beryl is 100% focused on the future of indigenous food. “With this partnership we’re giving everybody a chance to try native cuisine.” says Chef Aunty Beryl. For her, raised in a family of 17, as for indigenous communities, gathering around a meal, and telling stories is important, so the taste of your meal is crucial too!
Together, Aunty Beryl and Délidoor have created 5 innovative meals: Kangaroo Rump Stew with Illawara Plum; Wild Caught Barramundi infused with Finger Lime and Smoked in Paperbark. (The fish comes prepared and wrapped in paperbark so that you can experience authentic Indigenous cooking methods.); Kangaroo and Bush Tomato Chutney Meatballs; Lemon Myrtle Infused Chicken Thighs; and Vegetarian Bush Tucker, Quandong Ratatouille.
Native ingredients reborn. Each dish carefully incorporates specific Australian native ingredients in order to reveal their unique tastes, textures and health benefits. “This is a long-term partnership that makes Indigenous cuisine and native ingredients a part of our everyday life,” says Jacques Lépron, co-founder of Delidoor. Delidoor will give back 10% of each meal sold to help fund a very important community project that Aunty Beryl is launching: EORA, (meaning “Home” in Gadigal language), an Aboriginal Elders Estate Development for elders of the Indigenous community to retire.
“I can’t wait for all of you out there to try Indigenous cuisine, and I’m pretty sure that you’re gone to enjoy it and come back,” says Chef Aunty Beryl.
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Visit delidoor.com.au and get your hands on these pioneering meals.