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Délidoor partnered with Indigenous Chef, Aunty Beryl Van-Oploo
Délidoor partnered with Chef, Aunty Beryl Van-Oploo to democratise Indigenous Cuisine in their customer’s everyday life.
Délidoor partnered with Indigenous Chef, Aunty Beryl Van-Oploo, who represents a bridge between traditional, authentic indigenous food and familiar, modern dishes that anyone can enjoy.
“With this partnership we’re giving everybody a chance to try native cuisine”
Said Chef, Aunty Beryl Van-Oploo
In a time in which everyone is for locally and sustainably grown, time has come to shine a light on this rich, healthy, and sustainable cuisine that is the Indigenous one. Indigenous cuisine is made of ingredients that can be considered as “superfood”, with exceptional flavour and nutritional properties, good for our tastebuds and our health.
From the collaboration of Délidoor’s Executive Chef Sebastien Houillon and Chef Aunty Beryl are born 5 inventive meals:
- The Kangaroo Rump Stew with Illawara Plum
- The Finger Lime Infused Wild Caught Barramundi Smoked in Paper Bark
- The Kangaroo and Bush Tomato Chutney Meatballs
- The Lemon Myrtle Infused Chicken Thighs
- The Vegan Bush Tucker Quandong Ratatouille
Each meal has been designed and prepared with curated native ingredients to reveal unique taste, texture, savour and bring forward their health benefits too.
“This is not a one week “coup”, but a long-term partnership that makes Indigenous cuisine and native ingredients as part of our everyday life. Food is a way to discover and appreciate a different culture. Like many other cuisines, most of those dishes are here to stay on our menu”,
said Jacques Lépron, co-founder of Délidoor.
Source: Delidoor
