Get ready for something truly special on Saturday 7 March 2026 — Deadly Feast – Bao Down is coming to Saucy Wench Gourmet Foods in Morningside! This isn’t your regular dinner — it’s a one-night-only feast that honours Country and celebrates native flavours like you’ve never tasted before. Expect fire-cooking, deep native aromatics and dishes that blend old and new in exciting ways. Think prawn spring rolls with fermented ooray and myrtle oil, fish dumplings with a crisp croc-fat finish, cured pepper emu, flower-style baos and sweet macadamia bao with wattleseed toffee. Every dish showcases native seafood, wild proteins, coastal plants and seasonal bush foods, using smoking, fermenting and other thoughtful techniques.

We focus on sourcing from First Nations producers, growers and foragers, so every bite supports community-led food sovereignty and cultural knowledge sharing. BYO is welcome at guests’ discretion, and you can choose between communal long tables or more intimate seating. Just let us know your dietary needs when you book!

Hosted by Chef Chris Jordan of Three Little Birds — who connects his First Nations ancestry and food practice through story and flavour — and Lisa Liu of Saucy Wench, known for her vibrant sauces and dumplings, this feast promises not only incredible food but also a deep connection to culture and place.

This is a one-off event with no door sales, so make sure to secure your ticket early!

Aboriginal Art Co’s greatest point of distinction is the quality of its art and products.

In a market absurdly characterised with fake or inauthentic Aboriginal ‘style’ art and craft products, they aim to advocate and promote authenticity and exceptional quality.

“The opportunity to have a fixed physical presence in Brisbane’s CBD gives Aboriginal and Torres Strait Islander artists an unprecedented level of opportunity to share and promote their works.”

Proudly Aboriginal owned and operated by Troy Casey and Amanda Hayman, Aboriginal Art Co provides a platform to economically empower artists and businesses.

We are so excited to continue working on projects with this deadly duo!

Troy is a proud Aboriginal man from Kamilaroi country north-west New South Wales and Co-Founder of Blaklash Projects, a creative agency specialising in the curation of exhibitions, events and bespoke creative projects that showcase Aboriginal and Torres Strait Islander voices and perspectives.

With extensive community engagement experience spanning the government, not-for-profit and higher education sectors, he is passionate about harnessing economic development opportunities to create positive social change for First Nations Australians with a particular focus on contemporary art and the creative industries.

Amanda Hayman grew up in Logan city and has cultural connections to Kalkadoon and Wakka Wakka Country. She has a Bachelor of Arts with a major in contemporary art from Griffith University. Amanda has extensive experience in community engagement, exhibitions and events and previously occupied a managerial position in State Government.

We plan to offer a range of packages in collaboration with our unique dining and catering options.

Aboriginal Art Co.

89 Grey St, South Brisbane – Meeanjin

QLD 4101

http://www.aboriginalartco.org

NAIDOC might be moved to November this year due to COVID-19 but we’re still celebrating with a Native Cooking Class with Wendy and the gang at The Cheeseboard in Stafford.

Date: Sunday 19 July 2020
Time: 12 noon – 3pm
Venue: The Cheeseboard, 31 Wolverhampton St, Stafford.
Cost: Members $150 Non-Members $160 – includes class, recipes, lunch and wine

RSVP and prepayment is essential as this event is limited to 12 people

Join chefs Chris Jordan from Three Little Birds and Dale Chapman from My Dilly Bag for a cooking class.  Enjoy a hands on cooking class showcasing native ingredients and how to use them.

Menu
Myrtle Damper “Native Dukkah” & olive oil
Kangaroo, Emu and Saltbaked Sweet Potato Kebabs with “Saltbush & Seaweed Spice Mix”
Grains Salad “Lemon Myrtle Burnt Butter” dressing & lemon myrtle goats cheese
“Cinnamon Myrtle Spice” gruyere ganache, anise myrtle meringue “Davidson Plum Jam”

Cooking Demonstration

Sous Vide Kangaroo & Emu Cooking Grains (spelt & bulgar)

Hands on Preparation
Myrtle Damper
Skewering Kebabs Cooking on BBQ Lemon
Myrtle Burnt Butter Dressing (Emulsification with Xanthan)
Gruyere Ganache truffles with macadamia crumb.

Book your ticket here!

We’ve also prepared a NAIDOC hamper for Slow Food members and Brisbane residents. The hamper includes:

• Native Dukkah 110g
• Cinnamon Myrtle Spice 20g
• Seaweed & Saltbush Spice 20g
• Davidson Plum Jam 100g
• Wattle Seed & Onion Marmalade 100g
• Chef’s Recipes & Recommendations 

Cost: $50
Order before: Friday 26 June 2020
Pick up: from Tuesday 30 June from The Cheeseboard, 31 Wolverhampton St, Stafford
Delivery:  $10 for Brisbane City Council area, $20 Greater Brisbane
Wednesday 1 July for Southside of the river
Thursday 2 July for Northside of the river

Place your orders here!