More than a meal, Fervor’s pop-up dining experiences are a chance to uncover a deep sense of place. Executive chef and founder, Paul ‘Yoda’ Iskov works closely with Indigenous communities to provide intimate and unique long table events, often out under the stars on country. Make sure you arrive hungry and with a thirst for knowledge: each of the eight courses is driven by local native ingredients such as green honey ants. Iskov shares “It’s so much more than just food; these ingredients are culturally attached to Indigenous people. We must understand where that food is coming from and if there is a story behind it. It’s essential to respect and acknowledge that.” Fervor is supported by the WAITOC board and encourages guests to spend more time on country learning from the First People. He adds, “it’s they that are the experts, not us. We just want to be a conduit to introduce our guests to these cultural experiences.”

A Torres Strait owned and run business, Mabu Mabu means “help yourself” and is headed by the effervescent Nornie Buro, a professional chef for over twenty years. “I like to feed people, my style of cooking is all about generosity and flavour. Traditionally, a Mabu Mabu is a big banquet and shared meal. We like to enjoy food on the islands surrounded by the people we love.” The café, or ‘Tuck Shop’ offers brunch and evening dining with lick-your-plate dishes such as bush tacos filled with desert spiced emu and kangaroo tail bourguignon served with house damper. Finish the meal with a wattleseed latte and take home some supplies in the form of sauces, curry pastes and native spices for the pantry. Buro’s Yarraville café also offers bespoke menus for event catering, and she add that sharing and enjoying food is one of the best ways to learn more about her people’s culture. With the current COVID restrictions Mabu Mabu is offering a takeaway and delivery menu until tables are set again.

As soon as dining restrictions ease again you’ll be lucky to land a reservation at this social enterprise restaurant from Mission Australia. Located amongst the history of Fitzroy’s Aboriginal community, executive chef Greg Hampton heads the kitchen, providing a training ground for the next generation of Indigenous hospitality professionals. The doors are open for takeaway while Covid restrictions are in place, so enjoy a feast of slow-cooked wallaby shank, emu fillet crepinette served with rainforest cherry jam or lemon myrtle infused laksa with bunya nut. Put your knife and fork to work and enjoy a delicious meal while supporting the young First Nation individuals who are undergoing life-changing industry training here.

Set in the picturesque Hunter Valley, Kawul is the place to head to if you fancy your food with a backdrop of vineyards and Palkirr (mountain) ranges. Named after the Wedgetail Eagle, Kawul is co-owned by Wanaruah people, Kassidy and Scott Waters. With chef Jayden Casinelli on the pass, their aim is to provide a platform to let native and organic local produce shine, using bush spices in a casual and veggie-driven menu. Open for breakfast, lunch and dinner, you’ll find a selection of dishes such as spiced roast pumpkin with pepperberry hummus, saltbush polenta chips, and smoked salmon blinis with lemon myrtle goat cheese.

Founded and operated by husband and wife team Dwayne & Amelia Bannon-Harrison, Mirritya Mundya means ‘Hungry Blackfish’ in the Ngarrugu language group of South Eastern Australia. Their food truck is based in New South Wales’ Callala Bay, with orders for delivery of generous native-ingredient focused dinner packs and food platters via their website. It’s well worth booking in advance for their monthly Indigenous Twist Food Journey pop-up dinners. You’ll be in for a three-course feast with dishes like twice-cooked lilly pilly pork. The real journey however begins even before a morsel has touched your lips, with an Indigenous smoking ceremony and a traditional song from Dwayne under the stars; “when you sing up Mundya it always makes the food taste better”.

Dandy’s Café on Wodi Wodi – Indigenous celebrity chef Mark Olive (aka ‘The Black Olive’) recently opened his Brownsville café which features a selection of pies and other casual café bites. Bush Lolly Café – A bush tucker café in Karratha whose director is traditional owner Triscilla Holborow; working to support a network of production sites within traditional Aboriginal communities. Cooee Café – An Indigenous owned café and gallery on the Mornington Peninsula. Owner Sharon Brindly is passionate about bringing Indigenous ingredients into everyday Australian cooking. The Tin Humpty café – A cute café in Redfern run by Bundjalung woman Yvette Lever who is also responsible for the moreish house-baked pastries.