Скачать или смотреть Indigenous chef uses emu eggs, bunya nuts and wattle seed to make unique dishes | ABC Australia

Jack Brown is passionate about cooking with native foods. He loves to explore ways of using fresh Australian produce to create unique dishes.

After growing up in Singapore surrounded by the hawker street food scene, Jack fell in love with food. It has led him to the Zin House in Mudgee, in central NSW.

While trained in traditional European cuisine, Jack loves using the likes bunya nuts, wattle seed, emu eggs and emu liver. As an indigenous man, he says we should take advantage of the abundance of native Australian food that is available.

Video by Tim Fookes.

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