11 April 2017
Ever tasted kangaroo steak, smoked crocodile or finger limes? Australian celebrity chef Lynton Tapp is in Jakarta this week and bringing with him a taste of the Australian Outback.
Bush tucker is the term for ingredients and spices native to Australia that have been used for generations by Australian Aborigines. Growing up on a cattle station near Katherine in the Northern Territory, Lynton’s love of native food is coupled with a deep appreciation of indigenous language, stories and culture.
Presenting the Outback Culinary Showcase in Jakarta, Australian Ambassador to Indonesia Paul Grigson said bush tucker can be anything growing or caught in the wild; animals, fruit, seeds, grubs or nectar from bees.
“Australia’s modern cuisine is creative and reflects our abundant local resources and home-grown produce. The Outback Pantry will combine Australia’s world class beef, fruit and grains as a natural complement to Indonesian cuisine,” Ambassador Grigson said.
While in Jakarta Lynton will demonstrate his unique recipes using ingredients found in both countries: ginger, lemongrass, white fish (barramundi), limes and his own sambal.
The cattleman turned chef will visit Bina Nusantara University and Podomoro University to introduce some of his favourite Australian ingredients to Jakarta’s aspiring young chefs.
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