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Chef celebrates WA heritage, history and native produce in homage to Bran Nue Dae

Rye tart, duck liver mousse, quandong and fennel - By chef Matthew Sartori Source: Supplied

“What excites me most about involvement in this event is myself and the team showcasing the amazing native ingredients we are fortunate enough to work with.” - Matthew Sartori

Earlier this month Wildflower restaurant in Perth hosted Stories and Storytellers an intimate dinner that was also a celebration of Western Australia’s heritage, history, native produce, stories and storytellers.

The event which coincided with the 30th anniversary of the original Bran Nue Dae; Stories and Storytellers and its return to Perth included a Q + A discussion between original Bran Nue Dae star, Ernie Dingo and this year’s production and Associate Director Naomi Pigram.

This intimate event, co-convened with West Australian Opera, included a specially curated menu from Wildflower Head Chef, Matthew Sartori, who seamlessly combined the artistry of storytelling with the signature culinary artistry of Wildflower.

Wildflower Head Chef Matthew Sartori
Wildflower Head Chef Matthew Sartori
Supplied

“The inspiration behind the menu for this event was not only to showcase what ingredients I feel are at the best at the moment, but to also combine a mix of dishes and preparations we have served in the past, and also some dishes and preparations we are currently developing in the kitchen, “ Matthew Sartori said.

Among the many native ingredients, Sartori showcased on the menu are Geraldton wax, strawberry gum and quandongs which were foraged by Sartori’s father from his hometown of Kalgoorlie.

Dingo and Pigram discussed their memories and connection to the ground-breaking production which was the first ever Aboriginal musical. Bran Nue Dae is one of the most beloved West Australian stories ever told.

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