He’s one of the Australia’s brightest emerging Indigenous chefs and this week Luke Bourke takes Sally to two of his best-loved eateries which both share a love of home-grown flavours and ingredients.
Good Ways Deli in Redfern is Luke’s favourite local café and he can be found most mornings savouring their brilliant coffee or attacking a sandwich before work. The deli sources much of its breakfast and lunch ingredients from Aboriginal nations across Australia, so the menu is stacked with Indigenous flavours including Wattleseed Brownies, Rosella Soda and their famous Kangaroo Mortadella Sandwich.
Rockpool Bar and Grill is one of Sydney’s best-loved establishments and home to Australia’s most beautiful dining room. It’s also a second home to Luke who has been working there as a chef since 2014. The restaurant is best known for its wood-fire-grilled seafood and meats and its dedication to sourcing the best beef in the country. What’s less-known is the surprising array of Indigenous ingredients in menu favourites such as Paspaley Pearl Meat with Desert Lime Salsa, Australian Wild Greens Spanakopita, and the delectable Fried Calamari with Macadamia Tarator and Finger Lime!
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Good Ways Deli, Redfern
Rockpool Bar & Grill, Sydney