Australia restaurant of the year showcases boom in native ingredients

When award-winning chef Jock Zonfrillo opened Restaurant Orana in the southern Australian city of Adelaide in 2013, he had a point to prove: native Australian ingredients are not "B-grade.""We're not doing 18 courses of witchetty grubs (moth larvae)," said Zonfrillo. "We're making delicious food and we're doing it with Australian ingredients."Even today native foods are rarely used in everyday cooking, unable to shake the gimmicky, witchetty grub stereotype created in the 1980s and 90s when the industry experienced a boom, primarily as a novelty for tourists.But Zonfrillo is one of a growin…READ FULL ARTICLE