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SBS Australia
6 days ago
- Entertainment
- SBS Australia
Ep.379: Meet the Indigenous chef stirring change in Australia's native food industry
DOWNLOAD the script in Italian and English side by side. English Standing at a small outdoor grill in Brisbane, Koori chef Chris Jordan is showing a group of trainees how to smoke sea mullet. It's all part of his broader purpose. "Really important to pass down this knowledge to a younger generation, especially working in the food industry as there isn't much of a representation of First Nations chefs using First Nations food.' Watching on, 19-year-old apprentice Kaylee Rose Tsoumbris Davies 'It makes me feel connected. It is just a really nice feeling to get to know something that I didn't know my whole life growing up, that was a big struggle for me.' For Chris, passing on knowledge is very personal. Growing up in Northern NSW, he learned little about his Aboriginal heritage or his connections to Kamilaroi country. 'Speaking to my grandmother, they were told if anyone asks 'tell someone that you're Italian'. And there was a lot of shame in the family. It is amazing in my lifetime to see that shift and my family, my extended family, um be proud of who they are.' Family means a lot to Chris, who named his catering business in memory of his father Joseph, a refugee from former-Yugoslavia, who died when he was a baby. 'I don't have any memories of him at all. And that's part of the reason why I named my business Three Little Birds was his favourite song by Bob Marley as a message of positivity in our family.' After a stint in London, Chris returned to Australia in 2017, determined to learn about his heritage. And he found an Aboriginal mentor who changed his life forever. 'The biggest part for me getting sober was meeting Auntie Dale. She has been in the bush food industry for 35 years now. She's an amazing chef, an amazing educator.' Born at Dirranbandi in south-west Queensland Aunty Dale Chapman is well known for cooking with native foods. She is pleased to have supported Chris's progress. 'I'm extremely proud! He's taken Australian native ingredients to another level, and being able to share it with the young people is so important because they are ultimately our future.' For Chris, securing the future also means sourcing sustainable bush foods and supporting Indigenous growers. Australia's bush food industry is valued at more than 80 million dollars annually, according to Sydney University research. Yet few of the profits go back to Indigenous growers. 'Less than 3% of the Bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift. Making sure that the money goes back to community and we've collaborated with a lot of different restaurants and cafes.' One supplier is the Food Connect Shed in Brisbane -a community-owned hub focusing on sustainable food systems. Its CEO is Robert Pekin. 'It's owned by 540 odd people. Most of them are locals. One of our big long-term objectives is we need to get First Nations food into our diets in a mainstream way.' Teaching respect for native ingredients and their traditional uses is also a growing focus at universities across the country. Dr Frances Wyld teaches Aboriginal Studies at the University of South Australia. 'They are the foods that have sustained Aboriginal people for 60,000 years. They also require less care, such as more water, more pesticides, because they belong here, they grow here.' It's information that Chris shares in school classrooms and at cooking workshops in juvenile detention. He also supports young people who've had contact with the justice system. 'A huge percentage of our First Nations youth are incarcerated. It's really important to have that connection to culture and have the opportunity for employment. For me personally, leaving home at a young age and going down a path where I ended up having to get sober and really clean my life up, introducing native ingredients really helped me. Yeah it's really, really powerful.' Whether showcasing bush foods to the public or teaching young trainees, for Chris it's about inspiring change beyond the plate. 'So, passing it down through food and sharing my experience and how it saved my life, I think it's a really strong message.' Italian Davanti a una piccola griglia all'aperto a Brisbane, lo chef Koori Chris Jordan mostra a un gruppo di tirocinanti come affumicare le triglie. Tutto ciò fa parte di un progetto più ampio. "[It's] really important to pass down this knowledge to a younger generation, especially working in the food industry as there isn't much of a representation of First Nations chefs using First Nations food.' A osservare c'è la diciannovenne apprendista Kaylee Rose Tsoumbris Davies: "It makes me feel connected. It is just a really nice feeling to get to know something that I didn't know my whole life growing up; that was a big struggle for me.' Per Chris, trasmettere la sua conoscenza è molto importante. Crescendo nel Nord del New South Wales, ha appreso poco della sua eredità aborigena o dei suoi legami con il suo country Kamilaroi. 'Speaking to my grandmother, [she said] they were told: 'If anyone asks tell them that you're Italian'. And there was a lot of shame in the family. It is amazing in my lifetime to see that shift and my family, my extended family, be proud of who they are.' La famiglia è molto importante per Chris, che ha chiamato la sua attività di catering in memoria del padre Joseph, un rifugiato dalla ex-Jugoslavia, morto quando lui era un bambino. 'I don't have any memories of him at all. And that's part of the reason why I named my business [how I did]. Three Little Birds was his favourite song by Bob Marley as a message of positivity in our family.' Dopo un periodo a Londra, Chris è tornato in Australia nel 2017, e ha deciso a scoprire le sue origini. E ha trovato un mentore aborigeno che ha cambiato la sua vita per sempre. 'The biggest part for me getting sober was meeting Auntie Dale. She has been in the bush food industry for 35 years now. She's an amazing chef, an amazing educator.' Nata a Dirranbandi nel Queensland sud-occidentale, Aunty Dale Chapman è nota per la sua cucina a base di cibi nativi. È lieta di aver sostenuto i progressi di Chris. 'I'm extremely proud! He's taken Australian native ingredients to another level, and being able to share it with the young people is so important because they are ultimately our future.' Per Chris, garantire il futuro significa avere accesso a bush tucker sostenibili e sostenere i coltivatori indigeni. Secondo una ricerca dell'Università di Sydney, l'industria australiana del bush food ha un valore di oltre 80 milioni di dollari all'anno. Tuttavia, pochi dei profitti tornano ai coltivatori indigeni. 'Less than 3% of the Bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift. Making sure that the money goes back to community and we've collaborated with a lot of different restaurants and cafes.' Un fornitore di bush tucker è il Food Connect Shed di Brisbane, un centro di proprietà della comunità, che si occupa di sistemi alimentari sostenibili. Il suo amministratore delegato è Robert Pekin. 'It's owned by 540 odd people. Most of them are locals. One of our big long-term objectives is that we need to get First Nations food into our diets in a mainstream way.' Anche l'insegnamento del rispetto per gli ingredienti autoctoni e i loro usi tradizionali è sempre più un obiettivo nelle università di tutto il Paese. La dottoressa Frances Wyld insegna Studi aborigeni all'Università del South Australia. 'They are the foods that have sustained Aboriginal people for 60,000 years. They also require less care, such as more water, more pesticides, because they belong here, they grow here.' Sono informazioni che Chris condivide nelle aule scolastiche e nei laboratori di cucina nelle carceri minorili. Il giovane chef offre supporto anche ai giovani che hanno avuto problemi con la giustizia. 'A huge percentage of our First Nations youth are incarcerated. It's really important to have that connection to culture and have the opportunity for employment. For me personally, leaving home at a young age and going down a path where I ended up having to get sober and really clean my life up, introducing native ingredients really helped me. Yeah it's really, really powerful.' Che si tratti di mostrare al pubblico i bush tuckers o di insegnare ai giovani apprendisti, per Chris l'obiettivo finale è portare cambiamento al di là del piatto. 'So, passing it down through food and sharing my experience and how it saved my life, I think it's a really strong message.' Report by SBS News Listen to SBS Italian every day from 8 am to 10 am. Follow us on Facebook and Instagram.
SBS Australia
6 days ago
- Entertainment
- SBS Australia
Ep.379: Il cuoco aborigeno che sta cambiando l'industria dei "bush tucker"
Scopri altri nostri podcast cliccando qui. SCARICA la trascrizione col testo a fronte in inglese. Italiano Davanti a una piccola griglia all'aperto a Brisbane, lo chef Koori Chris Jordan mostra a un gruppo di tirocinanti come affumicare le triglie. Tutto ciò fa parte di un progetto più ampio. "[It's] really important to pass down this knowledge to a younger generation, especially working in the food industry as there isn't much of a representation of First Nations chefs using First Nations food.' A osservare c'è la diciannovenne apprendista Kaylee Rose Tsoumbris Davies: "It makes me feel connected. It is just a really nice feeling to get to know something that I didn't know my whole life growing up; that was a big struggle for me.' Per Chris, trasmettere la sua conoscenza è molto importante. Crescendo nel Nord del New South Wales, ha appreso poco della sua eredità aborigena o dei suoi legami con il suo country Kamilaroi. 'Speaking to my grandmother, [she said] they were told: 'If anyone asks tell them that you're Italian'. And there was a lot of shame in the family. It is amazing in my lifetime to see that shift and my family, my extended family, be proud of who they are.' La famiglia è molto importante per Chris, che ha chiamato la sua attività di catering in memoria del padre Joseph, un rifugiato dalla ex-Jugoslavia, morto quando lui era un bambino. 'I don't have any memories of him at all. And that's part of the reason why I named my business [how I did]. Three Little Birds was his favourite song by Bob Marley as a message of positivity in our family.' Dopo un periodo a Londra, Chris è tornato in Australia nel 2017, e ha deciso a scoprire le sue origini. E ha trovato un mentore aborigeno che ha cambiato la sua vita per sempre. 'The biggest part for me getting sober was meeting Auntie Dale. She has been in the bush food industry for 35 years now. She's an amazing chef, an amazing educator.' Nata a Dirranbandi nel Queensland sud-occidentale, Aunty Dale Chapman è nota per la sua cucina a base di cibi nativi. È lieta di aver sostenuto i progressi di Chris. 'I'm extremely proud! He's taken Australian native ingredients to another level, and being able to share it with the young people is so important because they are ultimately our future.' Per Chris, garantire il futuro significa avere accesso a bush tucker sostenibili e sostenere i coltivatori indigeni. Secondo una ricerca dell'Università di Sydney, l'industria australiana del bush food ha un valore di oltre 80 milioni di dollari all'anno. Tuttavia, pochi dei profitti tornano ai coltivatori indigeni. 'Less than 3% of the Bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift. Making sure that the money goes back to community and we've collaborated with a lot of different restaurants and cafes.' Un fornitore di bush tucker è il Food Connect Shed di Brisbane, un centro di proprietà della comunità, che si occupa di sistemi alimentari sostenibili. Il suo amministratore delegato è Robert Pekin. 'It's owned by 540 odd people. Most of them are locals. One of our big long-term objectives is that we need to get First Nations food into our diets in a mainstream way.' Anche l'insegnamento del rispetto per gli ingredienti autoctoni e i loro usi tradizionali è sempre più un obiettivo nelle università di tutto il Paese. La dottoressa Frances Wyld insegna Studi aborigeni all'Università del South Australia. 'They are the foods that have sustained Aboriginal people for 60,000 years. They also require less care, such as more water, more pesticides, because they belong here, they grow here.' Sono informazioni che Chris condivide nelle aule scolastiche e nei laboratori di cucina nelle carceri minorili. Il giovane chef offre supporto anche ai giovani che hanno avuto problemi con la giustizia. 'A huge percentage of our First Nations youth are incarcerated. It's really important to have that connection to culture and have the opportunity for employment. For me personally, leaving home at a young age and going down a path where I ended up having to get sober and really clean my life up, introducing native ingredients really helped me. Yeah it's really, really powerful.' Che si tratti di mostrare al pubblico i bush tuckers o di insegnare ai giovani apprendisti, per Chris l'obiettivo finale è portare cambiamento al di là del piatto. 'So, passing it down through food and sharing my experience and how it saved my life, I think it's a really strong message.' INGLESE Standing at a small outdoor grill in Brisbane, Koori chef Chris Jordan is showing a group of trainees how to smoke sea mullet. It's all part of his broader purpose. "Really important to pass down this knowledge to a younger generation, especially working in the food industry as there isn't much of a representation of First Nations chefs using First Nations food.' Watching on, 19-year-old apprentice Kaylee Rose Tsoumbris Davies 'It makes me feel connected. It is just a really nice feeling to get to know something that I didn't know my whole life growing up, that was a big struggle for me.' For Chris, passing on knowledge is very personal. Growing up in Northern NSW, he learned little about his Aboriginal heritage or his connections to Kamilaroi country. 'Speaking to my grandmother, they were told if anyone asks 'tell someone that you're Italian'. And there was a lot of shame in the family. It is amazing in my lifetime to see that shift and my family, my extended family, um be proud of who they are.' Family means a lot to Chris, who named his catering business in memory of his father Joseph, a refugee from former-Yugoslavia, who died when he was a baby. 'I don't have any memories of him at all. And that's part of the reason why I named my business Three Little Birds was his favourite song by Bob Marley as a message of positivity in our family.' After a stint in London, Chris returned to Australia in 2017, determined to learn about his heritage. And he found an Aboriginal mentor who changed his life forever. 'The biggest part for me getting sober was meeting Auntie Dale. She has been in the bush food industry for 35 years now. She's an amazing chef, an amazing educator.' Born at Dirranbandi in south-west Queensland Aunty Dale Chapman is well known for cooking with native foods. She is pleased to have supported Chris's progress. 'I'm extremely proud! He's taken Australian native ingredients to another level, and being able to share it with the young people is so important because they are ultimately our future.' For Chris, securing the future also means sourcing sustainable bush foods and supporting Indigenous growers. Australia's bush food industry is valued at more than 80 million dollars annually, according to Sydney University research. Yet few of the profits go back to Indigenous growers. 'Less than 3% of the Bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift. Making sure that the money goes back to community and we've collaborated with a lot of different restaurants and cafes.' One supplier is the Food Connect Shed in Brisbane -a community-owned hub focusing on sustainable food systems. Its CEO is Robert Pekin. 'It's owned by 540 odd people. Most of them are locals. One of our big long-term objectives is we need to get First Nations food into our diets in a mainstream way.' Teaching respect for native ingredients and their traditional uses is also a growing focus at universities across the country. Dr Frances Wyld teaches Aboriginal Studies at the University of South Australia. 'They are the foods that have sustained Aboriginal people for 60,000 years. They also require less care, such as more water, more pesticides, because they belong here, they grow here.' It's information that Chris shares in school classrooms and at cooking workshops in juvenile detention. He also supports young people who've had contact with the justice system. 'A huge percentage of our First Nations youth are incarcerated. It's really important to have that connection to culture and have the opportunity for employment. For me personally, leaving home at a young age and going down a path where I ended up having to get sober and really clean my life up, introducing native ingredients really helped me. Yeah it's really, really powerful.' Whether showcasing bush foods to the public or teaching young trainees, for Chris it's about inspiring change beyond the plate. 'So, passing it down through food and sharing my experience and how it saved my life, I think it's a really strong message.' Report by SBS News Ascolta SBS Italian tutti i giorni, dalle 8am alle 10am. Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui .
Telegraph
20-07-2025
- Health
- Telegraph
The seven-minute home workout that doesn't require any fancy kit
Can you get fit in seven minutes a day? As a mother of two with a busy job and an ingrained aversion to working out, I would love to believe it. I coasted through my twenties and thirties avoiding exercise. Now 44, I'm increasingly aware of the impact of my sedentary lifestyle on bone density and muscle mass – and how important those things are going to become as I get older. Could this seven-minute workout, with no specialist equipment required, only a chair and a wall (or in my case, chair and a tree), be my saviour? I came across the impressive-sounding 'exercise physiologist' Chris Jordan on my trawl for a workout that wouldn't completely floor me. Unlike other workouts which promise results, but never seem that convincing (and look terrifying), I was drawn to this one, as it seemed to have some decent science behind. Studies have shown noticeable cardiovascular and strength benefits which can be achieved with just seven minutes, assuming you're pushing yourself hard in that time. Plus the only bit of kit you need was a pair of trainers. Jordan devised the seven-minute workout over 10 years ago, at the Human Performance Institute in Orlando with the results published in the American College of Sports Medicine's Health & Fitness Journal. It soon become a phenomenon across the world introducing millions, who lacked time, but sought a fitness boost, to the benefits of brief bursts of exercise – and routines have been modelled on it ever since. The enticing subhead alone drew me in: 'Maximum Results With Minimal Investment'. Comprising 12 exercises, the idea is to do 30 seconds of each, with five seconds to move between exercises, totalling seven minutes. I turn to a local expert to put me through my paces. 'The exercises are familiar but the problem is they're often done incorrectly,' says Laura Wilson, specialist musculoskeletal physiotherapist and director of The Swiss Touch clinic. 'The key is to slow down, and pay close attention to your alignment. If you do this religiously you'll notice improvement in muscle strength, bone density, posture and balance.' Personal trainer Louisa Drake agrees, but adds that the order of the exercises is also important, as it allows each muscle group to rest while another is worked. 'It's a great example of using your own bodyweight to do a full-body workout, promising effective fitness 'in your pyjamas'' she says. But, of course, when it comes to the reality of actually focussing on these exercises as intensely as the experts suggest, it's not that simple. I quickly discover when I try the routine out (in my pyjamas); exercises like jumping jacks and running on the spot don't work for me without a proper sports bra. Not only that, but reading the small print of the study suggests that optimum results are achieved by doing three rounds of the workout, totalling 21 minutes – admittedly still not a huge time commitment, but quite different to the seven-minute headline. The trouble is, she explains, people often give up when a seemingly-easy routine doesn't work for them. 'Someone with dodgy knees shouldn't feel defeated because they can't do jumping jacks,' she says. 'And someone managing hormonal fluctuations needs modifications, not a rigid prescription.' Drake argues that the pros (accessibility, convenience, very little time needed) outweigh any cons. 'If it all starts with seven minutes in your living room, then brilliant.' Plus all the exercises can be adapted to suit different needs and dodgy knees. For me, getting out for a run, or to a class, often feels impossible to fit in, whereas seven minutes in my living room – or garden – is always doable. First thing in the morning is an excellent start to the day; certainly better than seven minutes spent doom-scrolling with my cup of tea. Here are the 12 exercises, with expert support on how to get the most out of them – plus variations to make them easier. 1. Jumping Jacks 'An excellent cardiovascular exercise, engaging multiple muscle groups while rapidly elevating heart rate,' says Drake. 'The high-impact nature of it can stress joints, and is particularly problematic for women with pelvic floor issues. In these cases, a step-touch version (step one foot out, bring it back, repeat on other side) provides similar cardiovascular benefits with significantly less impact and bouncing.' 2. Wall Sit Wilson says this deceptively simple exercise is good for building strength in your thighs and glutes, while challenging your postural control. 'Have your knees at roughly 90 degrees, keeping your back straight and your weight in your heels,' she says. 'Once you've got the hang of it, you can add a small ball between your knees to activate your inner quadricep muscles; a great exercise for knee pain.' 3. Push-ups 'It's a brilliant compound exercise simultaneously targeting chest, shoulders, triceps and core, but it can be problematic for anyone with wrist issues, lymphoedema concerns or limited upper body strength,' says Drake. 'A good starting point is wall push-ups (hands against wall, lean in and push back), moving onto incline push-ups using a chair or bench. If wrist-loading is tolerable, try modified knee push-ups.' 4. Abdominal Crunches 'I see this performed incorrectly all the time,' says Drake. 'It's also problematic for many women, particularly post-pregnancy, as they can worsen diastasis recti (abdominal separation).' If you don't have these issues, then Wilson says the key is to move from the rib cage, rather than pulling on your neck. 'Keep your chin slightly tucked, and imagine peeling each vertebra off the floor one at a time.' If you're struggling, come up only very slightly, or support your head. Drake prefers dead bugs, where you lie on your back with arms and legs raised, then slowly lower opposite arm and leg. 5. Step-ups 'These mimic real-life movements like climbing stairs, so are excellent for building functional strength and stability,' says Wilson. 'Step up with control, pressing through the front heel and keeping your hips level. Avoid using momentum or pushing off the back leg. You can make them easier by lowering the step height, or harder by holding dumbbells and slowing down the movement.' 6. Squats A classic for a reason, squats are a fabulous functional exercise. 'They strengthen the hips, thighs and core,' says Wilson. 'Start by thinking of sitting back into a chair; keep your chest lifted, knees tracking over the toes, and spine neutral. Avoid collapsing your chest or letting your knees drop inward.' If you're a beginner, use a chair behind you, and just touch it lightly with your bum before standing up again. More advanced? Make it harder by holding a weight, or adding a band around your knees. 7. Triceps Dips 'These are great for targeting the backs of the arms,' says Wilson, which is music to my bingo wings. 'But they can be tough on the shoulders if not done carefully. Keep your chest open, shoulder blades back and down, and elbows pointing straight behind you, not out to the sides. Move within a comfortable range and avoid sinking too low.' You can make them easier by bending your knees and keeping your feet close; or make them harder by straightening your legs or slowing the tempo. 8. Plank Another one that looks easy, but needs attention to detail to be effective. 'Planks strengthen the shoulders, glutes, postural muscles and core,' says Wilson. 'The goal is to hold a long line from head to heels without dropping your hips or arching your lower back. Keep your belly gently drawn in, glutes engaged, and shoulders strong.' 9. High Knees This one is easily adaptable; you can run on the spot, or march, to reduce the impact on your joints. 'Whether you're running or marching, this combines cardio with core activation in one powerful movement,' says Wilson. 'Stay tall and avoid leaning back or collapsing through your middle. Drive the knees up with energy and use your arms to help create rhythm. To increase intensity, focus on speed and lift while keeping movement crisp and light.' 10. Lunges 'This unilateral exercise builds leg strength while challenging balance and coordination,' says Drake. 'At first, you could hold onto a wall or chair for balance support, and start with stationary lunges before progressing to walking lunges.' 11. Push-up & Rotation 'It builds upper body strength while also training the core and improving spinal mobility,' says Wilson. 'The key is to rotate from the upper back, not the lower spine, and keep the hips steady. You can modify it by performing the push-up from your knees, or reducing the rotation if balance is tricky.' 12. Side Plank 'This one targets the often-neglected lateral core muscles, which are crucial for spine stability,' says Drake. 'If you need a modification, try lying on your side with knees bent – it's much easier. And side-lying leg lifts target similar muscles, if the plank position just isn't happening for you.' My verdict As a way of getting back into exercise, if you haven't done it regularly for ages, this is a brilliant way to start. Even by doing just seven minutes I noticed they were easier to do by the end of the week. Some of my favourite moves include the jumping jacks (especially the step-touch version, a saviour for the pelvic floor) which are fun and easy to do on a sunny day, as are the wall sits, with my garden tree standing in perfectly for the wall. I was dreading the push-ups, having always struggled with upper body strength. I also had a mastectomy with axillary lymph node clearance in 2021 and, since then, have been warned against putting my weight on my wrists, because of lymphoedema (swelling). But luckily, there are lots of modifications like the knee version, which I found a lot easier. I thought a push-up with rotation was the most difficult exercise on this list, but then I realised this one is just a pimped-up push-up. While intimidating at first, it's a highly effective movement. I might swap out the ab crunches for the 'dead bug' movement, as recommended by my trainer. All in all, I can fit these exercises into a quick routine that slots easily into my life – and with no loud, blaring gyms or heavy weights required. I am a convert, sign me up.
Yahoo
08-07-2025
- Sport
- Yahoo
Hurricanes lock down big hitter for title defence
The Hobart Hurricanes hit the right notes for a maiden Big Bash League title - and they've essentially got the same band back together in their back-to-back quest. Big-hitter Tim David inked a new two-year deal with the franchise on Tuesday, joining several re-signings ahead of the league's December start. David, who averaged 42 last season at a strike-rate of 177, said he was always intending to stick with Hobart despite some media noise suggesting he would jump to another franchise. "As a group we all wanted to keep playing together," he told reporters. "We had to talk to each other about how we were going to make that happen and what each of us was thinking. "We feel we're at the peak of our powers … and we're excited for what is coming next season." View this post on Instagram A post shared by KFC Big Bash League (@bbl) Veteran Matthew Wade and quick Billy Stanlake have extended deals, overseas allrounder Chris Jordan is again on board, with the club adding further re-signings were to come. The Hurricanes have locked down six of the top seven that got the job done in the final against the Thunder - Caleb Jewell is off to the Renegades. They've picked up heavy hitter Jake Weatherald (Strikers) as well as Tasmania-born Beau Webster (Stars), who is impressing in the Test side. David, who has played 54 T20 internationals, said his recovery from a hamstring injury suffered in the IPL was progressing well. The 29-year-old said last season's final, headlined by Mitchell Owen's brutal 42-ball 108, was still fresh in his mind and would give the Hurricanes confidence. "In my lounge room there is the champions hat. I walk past that most mornings," he said. "That looks pretty good. (It was) just an awesome time with your mates. "If we've got a good attitude towards the games, that is going to carry us far. We know we've got enough in our dressing room to win a championship."
SBS Australia
06-07-2025
- Entertainment
- SBS Australia
In a burgeoning $82 million Aussie industry, some are being left behind
Food has always been a language for Brisbane-based chef Chris Jordan — a way to connect, share and tell stories beyond the plate. After spending two decades in commercial kitchens across Australia and the United Kingdom, it wasn't until he began working with native Australian ingredients that he truly found his calling. Discovering the richness of native foods — from earthy wattle seed to zesty lemon myrtle and nutrient-packed Kakadu plums — helped the 35-year-old Koori chef define his purpose. Now, Jordan is sharing that passion with young Indigenous apprentices. As they gather around a small outdoor grill, he stands over smoking sea mullet, the rich scent rising from gidgee charcoal. "Make sure the grill is super-hot so the fish doesn't stick," he said. For Brisbane-based chef Chris Jordan, food has never just been about sustenance — it's been a gateway to culture, connection, and identity. Source: SBS / Jesmine Cheong A legacy of native flavours Watching Jordan cook is a flavour-packed journey of discovery for these emerging Indigenous chefs, including 26-year-old Terelle Cobbo. As sea mullet sizzles, Jordan serves up more than just techniques — he's firing up their curiosity and seasoning each moment with cultural knowledge. "This is one way to connect with my culture and I really enjoy it," Cobbo said. Giving the next generation a real taste of connection with the country, Jordan said one the reasons he focuses on native ingredients is sustainability. "Bush foods are drought resistant, well adapted to this country, and really, really good for you — nutritionally potent," he said. "Using native ingredients can also help to combat climate change." Koori chef Chris Jordan teaches young trainees how to prepare traditional native foods using bush ingredients. Source: SBS / Jesmine Cheong Sharing Jordan's perspective, Dr Francis Wyld, who teaches Aboriginal studies at the University of South Australia, said bush foods offer many environmental advantages. They are also rich in nutrients and have the ability to thrive in a range of Australian climates, she said. "They require less water or pesticides, because they are well adapted to the Australian environment," she said. "These foods have sustained Aboriginal people for 60,000 years and many are full of things like vitamin C." The University of Sydney estimated Australia's bush food industry was worth $81.5 million in the 2019-2020 financial year, and is growing steadily. Yet Jordan said only a few Indigenous growers benefit from the booming sector and a growing demand for native ingredients. "Less than three per cent of Australia's bush food industry is Aboriginal and Torres Strait Islander owned, and I think that really needs to shift," he said. "We need to make sure that the money goes back to the community. It is one reason we collaborate with a lot of different restaurants and cafes." Jordan buys bush food and ingredients from local growers, with the help of Food Connect Shed in Brisbane. Food Connect Shed CEO Robert Pekin said his long-term objective is to bring First Nations food into the mainstream Australian diet. Source: SBS / Jesmine Cheong The hub's CEO, Robert Pekin, said the shed is owned by approximately 540 people and most are local residents. "One of our big long-term objectives is to get First Nations food into our diets in a mainstream way," he said. "Native grains and native foods are really beneficial for the country." It's a view shared by Aunty Dale Chapman, an award-winning chef who first mentored Jordan in cooking with native ingredients after he returned from London in 2017. "I am extremely proud of where Chris has started, and his journey is still happening, and it'll go on for a long, long time," she said. Jordan learned more by visiting country with his great-uncle and elders, and has also studied Indigenous philosophy at the University of South Australia. However, he said finding a mentor in Chapman changed his life and gave him a purpose. "I vividly remember really, really low points in my life where I was asking for guidance and I was asking for someone to help me and give me a reason to live," he said. "And the biggest reason for me getting sober was meeting Aunty Dale. She has been in the bush food industry for 35 years and is an amazing chef, an amazing educator and someone who is passing the torch with her education." Aunty Dale Chapman is an award-winning chef based in Queensland's Sunshine Coast. Source: SBS / Sandra Fulloon Chapman, who was born at Dirranbandi in south-west Queensland on Yuwaalaraay and Kooma tribal lands, celebrates native foods in her cooking. She said Jordan has elevated the use of native ingredients, and his dedication to sharing his knowledge with young people is vital to preserving the Indigenous food legacy. Mentoring through food Jordan now mentors young chefs as he teaches in schools across Queensland and also supports Indigenous youth at risk of contact with the justice system. "A huge percentage of our First Nations youth are incarcerated. So, it is really important to build a connection to culture and also create pathways to employment," he said. Data from the Australian Institute of Health and Welfare (AIHW) found First Nations youth are 27 times as likely to be in juvenile detention compared to non-Indigenous children. The AIHW said the vast over-representation of Indigenous youth in the justice system reflects a history of trauma and cultural dispossession. While Jordan is proud to mentor young people through bush foods, accepting and celebrating his own identity has been a far more complex journey. Growing up in northern NSW, he learned little about his Aboriginal heritage or his connection to Kamilaroi Country. "When my grandmother was growing up, she was told, 'If anyone asks, say that you're Italian'. So, there was a lot of shame in the family," he said. "It is amazing in my lifetime I have seen that shift, and now my extended family are so proud of who they are." Chris Jordan (left) as a young man with his mum and sister near Denman, NSW. Source: Supplied / Chris Jordan Jordan named his catering business in memory of his father Joseph, a refugee from former Yugoslavia who died when he was a baby. "I don't have any memories of him at all," he said. "So, it is one reason I named my [catering] business Three Little Birds. "It was his favourite song by Bob Marley, so I guess it's a message of positivity in our family." Chris Jordan's father, Joseph, arrived in Australia in 1950. Source: Supplied / Chris Jordan A 'powerful' journey of rediscovery and connection Jordan said learning to cook with native foods has helped him find a deeper meaning in his life and identity. "I left home at a young age and went down a path where I ended up having to get sober and really clean my life up," he said. "And learning about native ingredients and becoming proud of who I am was really, really powerful." Chapman said by shining a light for other young Indigenous chefs, Jordan is passing on knowledge from one generation to the next. "We want to give that information, because that is ultimately what our ancestors have done for thousands of years," she said. "Understanding where the plant, the fruit, the herb, the spice actually comes from is really, really important. "And let's face it, it is our birthright and we should know how to use, how to sustain, how to thrive using First Nations foods." Dylan Kerslake works as an apprentice chef in Brisbane. Source: SBS / Jesmine Cheong Wiradjuri man Dylan Kerslake is one of Jordan's mentees and works as an apprentice at a high-end Brisbane restaurant "Chris encouraged me to become a chef and helped me to get my first job," he said. "I started by helping him out in the kitchen, and I really enjoyed it, and from there I kept on cooking." But for Jordan, it's about more than employment — it's about sharing the wealth of Indigenous wisdom through the craft of cooking and helping young people build a future through food. "I didn't connect to culture until later in life. "So, passing on knowledge about bush food and sharing my experience and how it saved my life, I think it's a really strong message." NAIDOC Week is celebrated from 6-13 July. This year's theme is: 'The Next Generation: Strength, Vision & Legacy.'
