This item is temporarily out of stock
AustraliaÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s land and waters produce some of the most exotic foods and medicines the world is yet to discover, but indigenous people have been grinding and juicing these plants on rocks for millennia.
Some of these new ÃƒÂ¯Ã‚Â¬Ã¢â‚¬Å¡avours, such as the Kakadu plum, are considered superfoods. The Kakadu plum contains the highest known content of Vitamin C of any fruit in the world.
Fruits such as quandong, kutjera, muntries, riberry, Davidson's plum and ÃƒÂ¯Ã‚Â¬nger lime, and native spices like lemon myrtle, mountain pepper, and aniseed myrtle together with the most identiÃƒÂ¯Ã‚Â¬able bush tucker plant, the macadamia nut, are just a few.
Kampurarrpa Dreaming at Ngami is based on the kampurarrpa (solanum centrale), or desert raisin, which has been a staple food of the indigenous people of Central Australia for many thousands of years.
The traditional harvesting method for the kampurarrpa, which is the size of a small grape and considered ripe when dried, is to collect the sun-dried fruits from the small shrubs the grown on in the autumn and winter months. In their dried form, kampurarrpa can be stored for several years. A rich source of minerals, particularly potassium, they are also high in vitamin C. When ground, it is called kutjera powder.
The roots of the kampurarrpa are also traditionally used by Aboriginal people to treat toothache. The roots are baked in ash and then peeled and placed on the aching tooth.
Breville is donating 100% of our profits from the sale of the 'Aboriginal Culinary Journey' range to create opportunity for Indigenous Australians. We expect to raise just over $1,000,000AUD through the sale of these items globally. Half of the funds will be used to support the National Indigenous Culinary Institute's work to create employment opportunities for aspiring Aboriginal and Torres Strait Islander chefs and the 'Indi-Kindi Program' by the Moriarty Foundation to support better childhood nutrition and sharing Indigenous Food Culture. The other half will be used for Indigenous scholarships and initiatives at the University of Technology Sydney to create pathways for employment in engineering, technology and design.