Documentation of Kaihaukai feast / first nations food exchange as part of APT10 by Ngai Tahu artists Ron Bull Jnr & Simon Kaan of Kaihaukai.
With the anticipation building for our Farmer’s Feast on the 20th of April, we’ve had the pleasure of chatting with First Nations chef Chris Jordan from Three Little Birds, the culinary legend behind the evening's incredible menu. Chris Jordan was born in Maclean, New South Wales on traditional Bundjalung land with family connections to Kamilaroi Country.
Through his work, Chris seamlessly intertwines tradition with innovation, offering diners a truly immersive experience that celebrates Indigenous culture and flavours. We’re excited to share his journey from the bustling kitchens of hatted restaurants to embracing the richness of native ingredients and ancient knowledge, infusing his dishes with a profound sense of identity and heritage.
We’re so excited about the amazing food you’ve got lined up for us at the Farmer’s Feast. Can you tell us about your background and what led you to become a chef?
I really fell into being a chef, I had left home and started washing dishes at 15.
At 17, I went for a trial at Flying Fish, Peter Kuravita’s hatted restaurant in Sydney. They couldn’t get rid of me. I was only supposed to be there for an hour or the lunch shift. I stayed until the dinner shift. And the head chef was like, “You should probably go home now.” At Flying Fish, I’d see PK express his cultural identity through Sri Lankan food and make the brinjal pickle or the snapper or prawn curry – things that’d been passed down to him, which he’d take to this fine-dining level. It was purely him and it was his identity. I really loved PK, he was one of the best chefs to work with.
Cooking is a story. It’s about giving up something of yourself – it’s about being vulnerable and being meaningful.
Can you tell us a bit about Three Little Birds and how it got started?
Three Little Birds started as a pop-up event company in London, hosting many quirky events throughout the UK including successful charity events for Macmillan Cancer, Roy Castle Lung Foundation & Royal London Society For The Blind.
Using native ingredients, ancient knowledge of customs and techniques to make food that doesn’t just taste good but also works to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer.
How do you select the ingredients for your dishes?
When using Indigenous ingredients it's very important to use an Indigenous supply chain. Aunty Dale Chapman runs My Dilly Bag and has pioneered our native foods for decades.
Not only is your dedication to preserving ancient Indigenous knowledge inspiring, but the way you’ve invited the community into that experience is such an honour. How do you manage the balance between traditional and modern culinary techniques?
I owe my knowledge of Indigenous food to Aunty Dale. It’s something I've learnt at an older age, and balancing it with modern cooking techniques is something that comes naturally. I've spent 2 decades in kitchens and it's a way of expressing my identity on the plate.
Can you speak to how this approach contributes to the ongoing sustainability of our earth?
Using ingredients that are endemic to our climate ensures we're eating drought-resistant plants and animals that don't require excess water and resources to produce in our harsh climate. Our Indigenous foods are incredibly nutritionally proficient and pack a flavour punch!
What’s your favourite ingredient to cook with and why?
It's very hard to pick one! The young leaves of the anise myrtle after a big rain are very sweet and taste like black jelly beans, eating them straight off the tree. Ooray or Davidson plum are incredibly sour, like a warhead! High in antioxidants and calcium.
Which dish are you most excited to share with people at the Farmer’s Feast?
I'm excited to share everything, really! The Echo Valley brisket will be slow-cooked for over 24 hours and paired with tangy orange myrtle carrots to cut through the rich sticky sauce.
What do you hope guests will take away from their experience at the Farmer’s Feast?
Diners will not only enjoy locally sourced sustainable produce from Spray-Free Farmacy, but they will get to see how to include our beautiful Indigenous food into your home cooking.
Our menu for the evening will feature some amazing local produce from Echo Valley Farm, Wulff & Cub Mushrooms, Indie Bakehouse and Temptress Apothecary.
Check out the full event details here.
