From bush to bowl in 16 hours: The lightning-fast journey of native rosella
Indigenous harvester Shannon Motlop hand-picked rosella on Larrakia Country in the Northern Territory. The produce was flown over 3,000 km and reached chef Jack Brown at Sydney's Berowra Waters Inn within 16 hours. Rosella's harvest window is six weeks, making it a sought-after seasonal ingredient.
Background
Rosella, known for its vibrant ruby color and tart flavor, has been used by First Nations communities for food and traditional practices. Its fleshy calyx is used in sauces, desserts, syrups, jams, beverages, and savory dishes.
Supply Chain
Creative Native Foods, owned by Wiradjuri entrepreneur Terri-Anne Daniel, worked directly with Indigenous harvesters to move fresh rosella rapidly to restaurants. This model aims to create market pathways that keep value within Aboriginal enterprises.
Restaurants Involved
- Berowra Waters Inn (Sydney) – chef Jack Brown
- Restaurant Botanic (Adelaide) – chef Jamie Musgrave, who stated that rosella is a staple seasonal ingredient.
Industry Context
The supply chain connects Indigenous harvesters directly with chefs. A University of Sydney study estimated Australia's native food industry was worth $81.5 million in 2019-20, with demand increasing across food service, retail, tourism, wellness, and export markets.
"This model aims to create market pathways that keep value within Aboriginal enterprises."