Indigenous Flavours

 What are the first flavours of Australian cooking? To answer that you’ll need to ask an Indigenous chef, and we’ve found a couple of places that can provide the answer. 

First is The Tin Humpy café in Redfern, run by chef and owner Yvette Lever. Yvette is constantly experimenting, infusing classic café dishes and delectable pastries with with real native flavours. 


Try the Kangaroo and Wattleseed Salad, where tender kangaroo meatballs are dressed with wattleseed and pepperberry in a lemon myrtle dressing. Or the Green Bowl, very popular with vegetarians and vegan, chock full of vegetables and sprinkled with hibiscus salt and dried sea parsley. And the Tin Humpy omelette with alpine pepper is another crowd favourite. 


Next, head to Glebe to the Lilypad Café Sydney, a bright and friendly place serving massive meals with a true Indigenous twist. 


For breakfast try the Aunty Suella – a mountain of eggs, bacon and hashbrowns drizzled with Davidson Plum sauce. Vegans will love their breakfast options, included vegan eggs benedict, featuring plant-based eggs and non-dairy hollandaise. 


The Lilypad Salad features mountain pepper pickled onions, and the you can choose between a kangaroo or plant-based burger with native spices, fingerlime mayo and bush tomato relish. 


Now that’s modern Australia food, with an ancient Australian twist!