Excursion S.a.l.t. first flavours: native ingredients and a chef with a mission tour at Melbourne

In an industry often criticized for its lack of diversity and representation, Nornie Bero's inviting smile combined with the comforting aroma of traditional food prepared with native ingredients, reminds us of the inherent power in embracing one's heritage. At her restaurant Big Esso by Mabu Mabu, join Nornie for deep dive into traditional Indigenous cooking and the use of local produce. Experience the unique interactive Damper masterclass run by Nornie before an incredible meal during this S.A.L.T. Program culinary experience.

Drive to Fed Square, Big Esso by Mabu Mabu

Board your coach and enjoy the short drive to Federation Square (Fed Square) on the land of the Wurundjeri and Boonwurrung peoples; known for arts, culture and public events on the edge of the Melbourne central business district.

At the heart of Melbourne in Fed Square is Chef Nornie Bero's restaurant, Big Esso by Mabu Mabu, which means “the biggest thank you” and “help yourself.” Mabu Mabu paints a picture of the islands: seafood that evoke the azure waters of the Torres Strait, spiced game meats that summon the wild essence of Australia's untamed landscapes, and the uniquely delicious, pickled watermelon made right in the restaurant.

Damper Masterclass and Chef Prepared Lunch

Upon arrival be greeted by Chef Nornie and take a deep dive into traditional Indigenous cooking and the use of local produce. Nornie will personally meet with guests and tell her story, where she is from and how Mabu Mabu began. From there, Nornie will invite everyone to their own kit to learn how to make Damper. Damper symbolizes cultural restoration for First Nations people and is a food tradition that's been shared among First Nations peoples for thousands of years. Beyond its crusty exterior and spongy interior, damper represents cultural identity through food.

After the fun Damper class, Nornie welcomes all for a 5-course lunch with drinks. The menu uses local ingredients and traditional cooking methods. Drinks are completely Australian-owned, featuring Australian terroir and native botanicals.

Lunch concludes with a short walk back to board the bus to return to the ship.

Chef Nornie Bero

As the undisputed champion of Australian Indigenous cuisine, Chef Nornie Bero is an "island girl at heart." She embodies a heartwarming tale of creativity, identity, and passion with an unwavering connection to her roots. Bero from the Komet Tribe of the Meriam People on Mer Island in the Torres Strait, her journey in the culinary world is far more than a series of successful businesses. In an industry often criticized for its lack of diversity and representation, Bero's inviting smile combined with the comforting aroma of traditional food prepared with native ingredients, reminds us of the inherent power in embracing one's heritage.

Bero's pioneering spirit extends beyond the kitchen as she engages in community-building through food-centric events and initiatives, advocating for the sustainability and recognition of native ingredients.

Points of interests

Points of interest seen on this excursion include: Melbourne, Fed Square, Big Esso by Mabu Mabu, Chef Nornie Bero, Damper Masterclass, Lunch with botanical drink pairings

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