Native foods supply chain- Adelaide Convention Centre’s Gavin Robertson With Graeme Kemlo
Graeme Kemlo was in Adelaide for their annual business events showcase at the convention centre and met the executive chef Gavin Robertson who is working with a broad range of indigenous ingredients in his catering for up to 3000 guests at conference dinners. I spoke to him again this week to record an interview on the development of a native foods supply chain that allows the chef to obtain large orders of the traditional first nations produce, including kangaroo, pepper berry, green ants, warrigal greens and more from even the most remote parts of northern Australia.
Photo by Graeme Kemlo shows Gavin Robertson with warrigal greensRead More
