SUSTAINABILITY AND INNOVATION
The quest to identify and understand Australian cuisine through this country’s indigenous ingredients has driven Jock Zonfrillo as a chef. Spending time with Indigenous communities provided the impetus that led to great success for his restaurant, Orana, but it’s also providing the template for our chefs to better understand this country’s flavours. Accolades are not Zonfrillo’s goal. Rather, its The Orana Foundation, which serves dual purposes of supporting Indigenous communities in developing food supply businesses, and creating a database of Australian native foods and how best to use them. It informs Orana’s nimble menu that changes as produce availability allows, but Zonfrillo’s masterstroke is in the application. Ingredients alone do not provide the magic, but it is how they are prepared and combined with other ingredients that unlock an entirely new taste spectrum. It’s a universe Zonfrillo is still discovering, while a league of rising chefs is also embracing lessons being learned in Orana’s kitchen. The influence is spreading.
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