Sharon Winsor’s Indigiearth drew the food industry experts, chefs and restauranteurs to her stand at the Fine Food Fine Australia expo last week to learn more about Australian native products.
Long recognised as a premium provider of native foods, the extensive range of Indigiearth products captured the attention and imagination for many who want to learn more about the use of native products.
NSW Deputy Premier John Barilaro joined Ms Winsor in the Innovation Kitchen to cook Salt Bush Crusted Kangaroo, saying, “We need to know more about Indigenous foods. This is fantastic”.
Celebrity Chef Adam Moore also praised Indigiearth saying, “Sharon is well known among Australia’s top chefs for good reason.”
Curiosity surrounding the large range of products available, including herbs, spices, jams and chutneys and whole fruits, was outpaced by the intense interest in Green Ants with many experts gently coaxed into giving the zesty delicacy a try and being more than pleasantly surprised.
Education for the use of native foods in every-day cooking and the promotion of Aboriginal culture through food is a passion for Sharon Winsor.
To better inform chefs, foodies and those interested in Aboriginal food, a series of in-depth Indigiearth Masterclasses are set to be scheduled for late 2019 and throughout 2020.