Cooking with native ingredients

In collaboration with Chef Aunty Beryl, we designed 5 unique meals with curated native ingredients.

Unique taste & texture

The use of native ingredients reveals their unique taste, texture, savour and bring forward their health benefits too.

Sustainable

Indigenous cuisine only takes from the earth the necessary ingredients that have been on our doorstep for 1000s of years.

Bring us together

In indigenous communities, gathering around a meal and sharing stories is key. The taste of the meal is crucial too.

Superfood

Native ingredient are considered ‘superfood’, with flavour and nutritional properties good for our tastebuds and our health.

Unique taste & texture

The use of native ingredients reveals their unique taste, texture, savour and bring forward their health benefits too.

Sustainable

Indigenous cuisine only takes from the earth the necessary ingredients that have been on our doorstep for 1000s of years.

Bring us together

In indigenous communities, gathering around a meal and sharing stories is key. The taste of the meal is crucial too.

Superfood

Native ingredient are considered ‘superfood’, with flavour and nutritional properties good for our tastebuds and our health.

Chef Aunty Beryl

Aunty Beryl cooking the native ingredients based meals

To create this unique range available right in your home, we have been honoured to partner with Indigenous Chef, Aunty Beryl Van-Oploo. Aunty Beryl represents a bridge between traditional, authentic indigenous food and familiar, modern dishes that any Australian can enjoy.
As a Gamilaroi Elder, she has over 50 years of culinary know-how, deep knowledge of native ingredients such as the ones used in these unique meals: Pepperberries, Illawara Plums, Lemon Myrtle, Quandong and Salt Bush. She is an expert at modernising Bush Tucker cuisine. A food tech graduate of East Sydney TAFE, Aunty Beryl is 100% focused on the future of indigenous food. “With this partnership we’re giving everybody a chance to try native cuisine.” says Chef Aunty Beryl.

Our 5 inventive meals 

Finger Lime infused with Lemon Myrtle Barramundi

Kangaroo Rump Stew with Illawarra Plum

Bush Tucker Quandong Ratatouille

Lemon Myrtle Infused Chicken

Kangaroo and Bush Tomato Chutney Meatballs

Our commitment 

The “Indigenius” Project, is a long term commitment for us. From the 5 meals we are launching early June, at least 2 or 3 will stay on the menu for the rest of the year, and more will be added later. It is also a project for the greater good, as we will be donating 10% of the value of each meal sold to help fund a very important community project that Aunty Beryl is supporting called EORA. EORA (meaning “Home“ in Gadigal language) is an Aboriginal Elders Estate development in Parramatta, with homes built around a circular plan, the traditional way.

“I can’t wait for all of you out there to try Indigenous cuisine, because this is the first time and I’m pretty sure that you’re gone to enjoy it, and come back” says Aunty Beryl.

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