SYDNEY, AUSTRALIA—What a bonus to sample the aromatic pleasures of an Aboriginal earth oven feast in Sydney’s Hyde Park last week.
The earth oven food was part of Naidoc in the City, where visitors could enjoy a taste of Indigenous food and Aboriginal and Torres Strait Islander cultures while listening to live performances from artist such as Radical Son, Green Hand Band, Jessie Lloyd and Mi’Kaisha.
Apart from a host of activities such as storytelling, language workshops, bush tucker talks, weaving and demonstrations by Aboriginal chef, Mark Olive, the food sampling seemed to be of particular interest, judging by the long queues.
Lamb, beef and pork were slow cooked from pre-dawn using a traditionally styled ‘earth oven’. The oven is created by digging out a shallow pit and lining it with native Gymea Lily stems – the heating comes from the addition of burning hot rocks.
Wet hessian bags and sand seal in the heat and the result is a rich smoky cuisine – a method that ‘steams, roasts and barbeques’ the native herb-infused meat all at once.
And while the lunchtime patrons and spontaneous tourist passers-by may not have known the intricacies of this ancient cooking technique, the appreciation was palpable. Mounds of pork, beef, lamb and vegetables subtly infused with flavours such as pepper berry and lemon myrtle were memorable – and entirely delicious.
Hearty and flavoursome on a crisp winter afternoon, this earth oven food celebrated the rich diversity of Australia’s bush flavours while ensuring that this age-old tradition received the recognition it deserves.
— Allan Clarke (@AllanJClarke) July 4, 2016
— Sonia Surija (@Sonia_Rose1) July 9, 2016
— Sydney News Now (@sydneynewsnow) July 5, 2016