In a significant culinary movement that bridges ancient traditions with contemporary tastes, acclaimed Torres Strait Islander chef Nornie Bero is inviting home cooks to explore the vibrant world of Indigenous Australian food. Through her new television series, “Island Echoes with Nornie Bero,” and her celebrated cookbook, “Mabu Mabu: An Australian Kitchen Cookbook,” Bero is dedicated to showcasing the unique flavours and rich heritage of her homeland.
The Island Echoes of Heritage
Nornie Bero, a proud descendant of the Komet tribe of the Meriam People on Mer Island in the Torres Strait, draws deep inspiration from her upbringing. Her culinary journey began amidst the natural bounty of the islands, where catching seafood and foraging for native ingredients were part of daily life. This profound connection to the land and sea, instilled by her family and community, forms the heart of her cooking philosophy. The recent “Island Echoes” series, co-commissioned by NITV and SBS Food, serves as a personal and professional pilgrimage, taking viewers back to her roots to explore the landscapes, traditions, and unique ingredients of the Torres Strait Islands.
Bero’s mission extends beyond simply sharing recipes; it’s about cultural preservation and education. She aims to make Indigenous Australian ingredients accessible, moving them from exclusive fine dining establishments into everyday kitchens. “I got sick of the idea of people thinking that Indigenous flavours and ingredients are superfoods. I want to make sure that they are affordable for everyone,” Bero states, emphasizing that these ingredients are the “normal food” of Australia. This news of making traditional food accessible is a significant step in celebrating Australia’s First Nations culinary heritage.
A Pantry of Native Flavors and Modern Twists
Bero is a passionate advocate for the diverse array of native Australian ingredients, many of which have sustained Indigenous peoples for millennia. Her recipes ingeniously incorporate these elements, often with a modern twist that appeals to a global palate. Staples in her cooking include aromatic lemon myrtle, the salty crunch of saltbush, the peppery warmth of pepperberries, and the subtle sweetness of hibiscus.
Ingredients like bush tomato, which Bero likens to an “Indigenous stock cube” for its flavour-enhancing qualities, and wattleseed, with its nutty, coffee-like notes, are central to her dishes. She also champions succulents like karkalla and samphire, and fruits such as quandongs and finger limes, showcasing their versatility in both sweet and savoury applications. These ingredients, once overlooked, are now being celebrated for their unique flavours and potential health benefits.
Signature Recipes to Savor
Nornie Bero’s creations offer a delightful exploration of island food. Among the many recipes that capture the essence of her heritage are the Lemon Myrtle Fish Puffs, a nod to Vietnamese influence, featuring the fragrant native herb and samphire. The Hibiscus Cake with Strawberry Gum Cream Cheese is a visually stunning dessert that incorporates ground pepperberry and dried hibiscus, offering a unique flavour profile.
For those seeking savoury delights, Pickled Pepperberries and Succulents offer a tangy, versatile condiment. The Lemon Aspen Arcul (Pippies) with Fried Cassava provides a taste of the Torres Strait Islands, enhanced by garlic, saltbush, and native greens. Other featured dishes include a wild rice salad with macadamia cream and karkalla, and island scallops with a seasoned ocean butter featuring saltbush and pepperberry. These recipes demonstrate how Bero masterfully blends traditional ingredients with contemporary culinary techniques, creating dishes that are both nostalgic and innovative.
A Culinary Legacy for Today
Nornie Bero’s work is more than just cooking; it’s about fostering a deeper understanding and appreciation for Indigenous Australian culture. Through her restaurants, cookbook, and television series, she provides a platform for these ancient flavours and stories to reach a wider audience. Her advocacy for sustainable practices and the commercial viability of native ingredients underscores a commitment to both environmental stewardship and community empowerment.
As the culinary landscape continues to embrace diversity and authenticity, Nornie Bero stands at the forefront, championing a rich food legacy that deserves to be savoured. Her recipes are an invitation to taste the stories of the land and sea, connecting us to Australia’s enduring heritage, one delicious dish at a time. The news of her expanding influence brings a vital piece of Australian culinary history into the mainstream, inspiring many to explore these remarkable native foods today.