One of Australia’s most acclaimed Aboriginal chefs, Clayton Donovan, will be firing-up the burners and sharing his love of bush tucker in the Oorala kitchen as part of The Oorala 30 Open Day, on Tuesday 31 October.

Oorala Aboriginal Centre, established in 1986, is Celebrating 30 Years of educational programs in support of Aboriginal and Torres Strait Islander students with a number of events over a series of weeks.

Clayton Donovan, grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He is set to create a fusion of flavours in the Oorala kitchen at the Oorala 30 Open Day. Over two demonstrations, Clayton will be slicing and dicing and engaging all those who attend.

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.

“Concepts and ideas are changing about developing bush foods. The knowledge factor is a big one for all. Everyone can understand it, see it and taste it. The food is now available,” he said.

Clayton started learning about native produce when he was just four years old. While out walking with his aunts and grandmothers he would collect what they found in the bush cook it up at their homes.

Everyone is welcome to attend the Oorala 30 Open Day on Tuesday 31 October and watch as Clayton Donovan tantalises with his native food ingredients.