AN INDIGENOUS INDULGENCE

orrigo pepper, Geraldton wax, green ants, Kakadu plum … the menu at chef Jock Zonfrillo’s Adelaide restaurant Orana reads like an encyclopaedia of Australian natives. Some of the flora and fauna are well known – lemon myrtle, bush lemongrass, marron – but others are more obscure, primarily because they are hand-harvested in small batches by the Aboriginal communities that call their particular region home.