A trip to the NT, exploring the best our country has to offer was the spark that led our Executive Chef, Alex Bartkowiak, to a new initiative to celebrate NAIDOC week. Enlisting the help of chefs across the Northern Territory and Queensland to celebrate the history and culture of Aboriginal and Torres Strait Islander peoples through food.
Inspired by the native ingredients (and a few delicious dinners along the way), Bartkowiak and the team developed a dish highlighting the natural connection of the ingredients to the land and First Nations people. Pubs showcased a Macadamia & Wattleseed Crusted Humpty Doo Barramundi. Using elements purchased from First Nations-owned farmers and suppliers.
On his trip to the top end, Bartkowiak was able to pay a visit to one of our favourite spots, the Beachfront Hotel (on Larrakia Country). Seeing the relationship the team has developed with the First Nations farmers and producers in the area, the specialty dish was a ‘no brainer’ to celebrate the occasion, according to Alex.
The initiative rang true, with venues selling thousands of dishes between 2-9 July.. Continuing the support and recognition of Aboriginal and Torres Strait Islander peoples, throughout the remainder of the month, all pubs in the Northern Territory will donate $2 from every Humpty Doo Barramundi purchased, with the proceeds going towards community partners, Larrakia Nation Aboriginal Corporation.