"Using native ingredients has become increasingly popular in Australia, but it’s nothing new for chef Nornie Bero, who grew up on one of the Torres Strait Islands in the northern part of the country. The self-professed “island girl” now showcases her culture and cuisine at all-day restaurant and bar Big Esso in Melbourne’s Federation Square. Here, buckets of charred prawns come with sea succulents, and kangaroo replaces beef in bourguignon. Her signature damper, a springy bread, is a must. Stock up on native condiments and herbs like strawberry gum before leaving." - Audrey Bourget, Sharlee Gibb
Big Esso