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Fresh flavours: Clayton Donovan at work combining cheese, macadamia nuts and other ingredients for a dish at his Jaaning Tree restaurant.Australia’sonly “hatted” indigenous chef and the host of ABC TV’s Wild Kitchen program will be cooking up a storm at the Hastings Co-op Department Store on Saturday.
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The renowned chef and restaurateur will conduct a cooking demonstration from 11am to 1pm.

For five years Clayton operated The Jaaning Tree Restaurant in Nambucca Heads, but these days he creates his amazing food at “pop-up restaurants”, corporate functions and public and private events and passes on his skills and unique knowledge at cooking schools.

While operating his restaurant Clayton won a prestigious Australian Good Food Guide Chef hat four years in a row.

Clayton grew up on Gumbaynggirr and Bundjalung land on the Mid North Coast and started learning about native produce when he was four years old out walking with his aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes.

Bush tucker flavours are one of the strongest trends in the global food scene at present, Clayton says, with the world’s top restaurants getting on the bandwagon.

There is a lot of interest internationally in what is happening in Australia with Indigenous foods and local cooking shows and up-and-coming young chefs often include bush food ingredients in their menus.

He just happened to get involved with these marvellous flavours and ingredients earlier than the others and has a lot of experience.

Clayton says he can understand chefs around the world getting interested in Australian native food flavours – “it’s like having a whole new bag of tricks to play with”, he says. The popular chef is no stranger to the Wauchope area, having cooked for this year’s Meals in the Fields banquet at Hollisdale’s Near River farm, using local produce for the multi-course gourmet event.

Clayton is planning to use more local produce for The Department Store cooking demonstration, combined with finger limes and warrigal greens for another of his distinctive delicious dishes.

He hopes people attending the demonstrations will “have fun” and take home some new ideas for incorporating bush food ingredients into their family meals.

“It’s Australian, it’s sustainable and it makes a lot more sense than just using imported ingredients,” he says.

This story Administrator ready to work first appeared on Nanjing Night Net.

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