The Scottish chef is undertaking the task of preserving the memory of native peoples of Australia through their food.
Zonfrillo has dedicated the last 17 years to discovering and defending this Aborigine culture, excluded from the national culinary identity. During this time, he has visited hundreds of remote communities and documented the gastronomic riches that its inhabitants have shared with him, researching and experimenting in his Restaurant Orana (recognised as Australia’s Restaurant of the Year 2017 by Gourmet Traveller) and using his media influence and international voice to show the potential that this culinary knowledge offers.
With the philosophy of “giving back more than you receive”, in 2016 Zonfrillo launched The Orana Foundation, whose objectives range from supporting Indigenous communities in the production and fair marketing of their products to the documentation of more than 10,000 native ingredients and the investigation of new uses. The project has taken significant strides in the last year, identifying and analysing the first 1,200 foods and forming a strong and multidisciplinary research team.
Read the Gault&Millau Australia review of Restaurant Orana here.