Last Sunday was my Native High Tea event at Tukka – one of the highlights was being served cute little garden pots of white chocolate mousse with chocolate soil….
Tukka is a restaurant in Brisbane’s West End, with a vision to take the flavour of the bush to the plate, using uniquely Australian ingredients like kangaroo and quandong.
We were joined by Head Chef and owner Bryant Wells who told us he fell in love with the restaurant when he dined there as a customer one evening.
As a chef he has cooked all around Australia, including a resort at Uluru, and was interested in learning more about using native ingredients.. a few months later he was working at Tukka as Sous chef, and eventually became the owner.
Bryant has now been there for 8 years and 30 menus, and still loves finding new ways to delight people with uniquely Australian flavours.
The restaurant has its own garden on the premises which provides native herbs and spices for the kitchen. The Queensland Bush Food Association helped them to create the garden which is now well established and provides a good bounty.
The menu at Tukka inevitably includes kangaroo, crocodile, emu and Tasmanian Possum (protected in Australia, but one company is licensed to cull them – the slow roasted possum I tried there once was some of the most flavoursome meat I have ever tasted.)
Our Native High Tea:
- Scones with Anisata and mixed berry jam and Quandong cream
- Pepperberry and cucumber ribbon sandwiches
- Cerviche Barramundi with pickled vegetables and finger lime dressing
- Kangaroo rump sandwich with beetroot relish and seeded mayonnaise
- Cinnamon myrtle catalina
- Pepperberry mascarated strawberries
- Garden pots of white chocolate mousse, chocolate soil and raspberry-anisatta coulis (so cute!)
Thanks to all the lovely ladies who joined me for high tea, nothing beats great food and great company!
Native High Tea at Tukka is held on the last Sunday of each month, bookings are required. Cost: $35
Tip: Tukka is a fantastic place to take your overseas visitors for a unique foodie adventure where they can try some ‘advanced Australian fare’.