Mirritya Mundya

23/08/2025

Thanks to everyone that came along for the relaunch of Spirit Food @ Silos last night.

Always an honour to share some of our cultural culinary creativity with people in such a special space.

Onward to October for the next. 🙏🏽🐟🍽️

📸

21/08/2025

Yarning, thinking, doing.

Here we are new menu and era for Spirit Food, so proud and grateful for the opportunity to get amongst our jam of Native Food.

The bright lights of Gadigal was epic but it so good to bring it back to the place where it begun.

Locked loaded and smitten with the images of our creative outputs.

📸

20/08/2025

19/08/2025

Just a little something we've whipped up to start the night.

It all began bringing a grazing with an Indigenous Twist to a table, 10 years on we want to stick with our OG.

Warrigal Green Pesto, Rainforest Plum Purée, Pepperberry Lavish, Bodalla native cheese, honey Macadamia Unicorn Camembert, Kangaroo Salami and local Oysters with Desert lime squeeze.

Pared with a Wiley's Creek Sparkling.

Ngaligai Dhambili Yelligan Ngulai
Sit Eat Good Food.

🎫 🔗 in bio.

19/08/2025

Spirit Food soft launch photo shoot ☑️

We're pretty pumped to get this out on Saturday.

There's a bit of tucker to get through that's for sure.

Not much talent around on a rainy day, so they dragged in the hairy Kooris with aprons!

13/08/2025

Booderee Warrabungun (Bay of Plenty Whiting) with Seaweed Rosti and Fingerlime conserve. (ft a wedge of lime cos I love it)

Don't often put our first version out there, this was a pretty decent first crack so why not.

A light fish with some crunch and citrus punch.

12/08/2025

Ghadu Ngali (Seafood) Curry Myrtle Mornay with Salt Bush Focaccia.

Been chipping away at this, happy vibes all round after a few weeks of testing and tinkering.

JB Mussels, Fresh King Prawns & Lutruwita Scallops all feature in this dish.

We were after salty, creamy and a wholesome ocean sensation as our treatment for this second course.

Spirit Food is where it's at !

08/08/2025

Amazing new Aboriginal owned Dairy business.

08/08/2025

When we yarned this one through in the development phase it was gnarly.

Could we really put this on a plate ?

Native wild rice on paperbark accompanied the 3 way Spanner Crab. Broth, Salad & Buttered Leak.

One of the most out there dishes we've conjured to date.

Always appreciate Chef Phil, Boris and .mosman team for going there with me.

05/08/2025

The moment I was standing at the pass and locked my eyes on this version of fire kissed damper was one I will long remember.

The .mosman team stepped it up to a level in the space that was Spirit Food.

More activations are lining up and I am locked in for them.

Dwayne ✌🏽

📸- Alan Benson

04/08/2025

Vegetables are always fun to create native infusion with.

Smoked Red Gum Salted Eggplant with Geraldton Wax- served on Kutjara Aioli & Pomegranate Garden Salad.

Went down a treat.