Hatted chef to visit Bingara

March 24, 2017

Clayton Donovan is Australia’s highest acclaimed hatted Indigenous Chef and created his own Television program Wild Kitchen, which featured on the ABC.

Northern Slopes Landcare is excited to be hosting Clayton on a tour of the North West. Visiting Walgett, Moree, Bingara and Barraba and hosting a range of cooking demonstrations and visiting the local schools.

Clayton will be in Moree on Tuesday 28th to share his indigenous experience with community members, with a cooking demonstration and bush tucker tasting at Yaama Ganu Gallery from 5:30pm.

An evening with Clayton will be held on Friday 31st at the Roxy Theatre, Bingara, producing a three course menu full of exciting bush tucker foods.

Clayton started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. As a young man he worked in kitchens washing dishes while performing in a band, skating and surfing.

Clayton successfully finished secondary school and began studying a law degree. He soon realised this was not his preferred career and then started a chef apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers.

He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at the prestigious Watermark restaurant at Balmoral Beach, Sydney. Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in first class, hatted restaurants.

Clayton moved to England where he took sous chef and head chef positions in restaurants such as Fowey Hall and Boscundle Manor. This allowed him to bring English game and seafood into his culinary repertoire.

In 2008 Clayton returned to Australia and these days his focus is on pop up restaurants at events and special occasions all over Australia, he regularly has guest chef appearances at trade shows and events within Australia and other parts of the world.

Book online NOW!Clayton continues to source ingredients from the bush, foraging to introduce new and exciting flavours to his menus. He received a chef’s hat from the Australian Good Food Guide in 2011. His international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist is highly regarded by publishers and food editors.

Clayton’s visit to the North West region will allow for locals to indulge in delicious bush foods whilst learning about the importance of indigenous foods and culture.

For more information or bookings, please contact Brooke Kelly on 0267 242 052 or nslabarraba@gmail.com.

These events have been made possible through funding from North West LLS and the Australian Government’s National Landcare Programme.