Traditional First Nations flavours took centre stage at the Hervey Bay Hospital cafeteria during this year's NAIDOC Week, as catering staff transformed recipes into a menu celebrating culture, connection and community.
NAIDOC Week (5 – 12 July) is an annual celebration that provides an opportunity for Australians from all walks of life to come together to celebrate the history, culture, and achievements of Aboriginal and Torres Strait Islander peoples.
Hospital Chef Brian Jenke, affectionately known as “Cheffy” is passionate about dishing up special menus throughout the year and NAIDOC Week is no exception.
Keen to incorporate genuine First Nations flavours, Brian partnered with Aboriginal and Torres Strait Islander Elders to plan a special menu for patients and staff to shine a light on NAIDOC Week by tantalising the taste buds.
Brian said he developed the menu in a way that combines native ingredients with familiar food items.
“The idea was to have our consumers order the NAIDOC menu with confidence but also experience ingredients native to Australia,” he said.
“Patients and staff can expect to taste new ingredients that I’m hoping will create interest and curiosity so they will try cooking with them at home.”
Brian produced the menu with a combination of ideas while ensuring he could source native ingredients, some of which were challenging to find.
“I reached out to Aunty Dale from My Dilly Bag on the Sunshine Coast to source the often hard to find native spices,” he said.
“A salt and pepper mixed spice features on the menu so I’ve incorporated that into the Salt and Pepper Chicken and Chips with Saltbush and Finger Lime Dressing.”
Brian felt it was important to include recipes that reflected meals shared by First Nations families and asked Torres Strait Islander Elder Aunty Jessie in Hervey Bay to help him complete the menu.
“I thank Aunty Jessie for sharing traditional family recipes including her Torres Strait Island Fish Curry (Sop Sop) with Fried Scones,” Brian said.
“She has been a huge help with information on ingredients used, even bringing samples of her cooking to try.”
Each dish was designed to bring culture and connection to the hospital menu and while all are recommended by Brian, his personal favourite is the Kangaroo and Native Tasmanian Pepperberry pies.
Wide Bay Hospital and Health Service Executive Director Aboriginal and Torres Strait Islander Health Paul Weir welcomed this initiative from hospital catering staff and thanked them for showing their support during NAIDOC Week.
“This year’s NAIDOC Week theme is 50 Years of Deadly, marking five decades celebrating the voices of First Nations communities,” Paul said.
“Chef Brian and his team have done a remarkable job in helping patients and staff to embrace this theme while experiencing the taste of Australian native ingredients.
“These delicious meals are a symbol of First Nations peoples’ love of country and what it means to gather and share food made from traditional family recipes.”
NAIDOC Hervey Bay Hospital Cafeteria Menu
- Aunty Jessie's Torres Strait Island Fish Curry (Sop Sop) with Fried Scones (featured in the photo)
- Aunty Dale's Salt and Pepper Chicken and Chips with Saltbush and Finger Lime Dressing
- Kangaroo and Tasmanian Pepperberry Pies
- Braised Chicken and Bush Tomato Pies
- Pulled Pork Sliders with Anise Myrtle and Beetroot Relish (2 per serve)
- Lemon Myrtle Cheesecake with Native Spiced Shortbread Biscuits
- Torres Strait Island Classic Simur (Soy Braised Chicken and Vermicelli Noodles)