Bush tucker comes to Cockatoo Island with Darwin chef/ restaurateur Zach Green on Tuesdays 6th & 13th March respectively.

The events are in collaboration with Don Tapa, chef for the island's new restaurant – see https://www.contained.sydney/

From 6 pm until 10pm on both evenings, Zach's unique menu will honour the history and voice of Cockatoo Island – or WAREAMAH, as it is known to the Eora nation of the Gadigal, Wallumedegal, Wangal and Cammerayal people.

Each dinner is a six-course degustation and will begin with a smoking ceremony and a “Welcome to Country” to honour the traditional owners.

“We know that food is the great life connector. Every billabong, every beach, every forest track has its own story that tribal people share every day, but that so many of us don't have access to hearing and sharing,” Green says.

“We will be sharing the stories of Wareamah through our menu; how indigenous food is gathered or caught, how it's prepared and eventually shared. We are all about promoting positive images of Indigenous Australians and an understanding of the ancient knowledge that has cared for this land for so long.”

Green recently held sell-out pop-up events with the same theme for the One Day Festival, Fremantle's celebration of all things Australian.

He recently established the Elijah Foundation to encourage more indigenous chefs to enter the hospitality industry. Its support includes school fees, knife kits and uniforms. His own restaurant Elijah's Kitchen, will open in Darwin in April 2018.

Bookingonline is advised through www.eventbrite.com.au or enquire at hello@dontapa.com.au. Departures to Cockatoo Island are from major city and west ferry points – from Circular Quay takes approx. 20 minutes.

See https://transportnsw.info/routes/details/sydney-ferries/f8/090F8

For media information  - Rea Francis rea@rfmedia.com.au /0414250790

or Rachel Cameron rachel@thesocietygroup.com.au / 0401557387

Editor's notes

Chef Zach Green (Facebook: @indigenouschef) is an Indigenous chef with a dream: to introduce and define Australian indigenous food to the world. He takes great pride in his Aboriginal heritage and has launched a movement to celebrate and share Australian native cuisine through the restaurants where he works, the chef schools where he teaches, and through Elijah's Foundation, which offers support to young indigenous people who want to become chefs.