Chris Jordan is transforming the way Australia experiences its native ingredients. See how the love of indigenous ingredients reinvigorated a chef’s joy for cooking.
“People often don’t know what’s growing right in front of them. Being a Chef it’s kind of my medium for expressing myself and if I wasn’t expressing our food then I wasn’t expressing myself at all. Knowing where things come from and why and their importance, which I think everyone should know about. I’m Chris and this is my classroom.”
Season 11 Episode 4 on 9Now, 2 November 2025
Host Nornie Bero returns to celebrate NAIDOC Week with Chris Jordan, Rae Johnston and a big night of one pan cooking. Watch the episode here.
See the written recipe for Chris’s Panfried snapper with an umami-packed seaweed and bonito flake butter, with lemon myrtle and saltbush here.
Season 8 Episode 53 on SBS Food, 9 July 2025
A Brisbane-based chef is stirring change in the $80 million native food industry, where only a few Indigenous Australians currently benefit from its growth.
By Jesmine Cheong, Sandra Fulloon, 7 July 2025
Esquire: How cooking classes are transforming the lives of young Australian inmates
Reconnecting young people in detention with the magic of food, one bowl of native-inspired butter chicken at a time. “Learning to cook at a young age was a skill that saved my life.”
By Lee Tran Lam, 20 May 2024. Illustration by Felix Nankivell
At 17, I went for a trial at Flying Fish, Peter Kuravita’s hatted restaurant in Sydney. They couldn’t get rid of me. I was only supposed to be there for an hour or the lunch shift. I stayed until the dinner shift. And the head chef was like, “You should probably go home now.” Cooking is a story. It’s about giving up something of yourself.
By Spray Free Farmacy, 16 April 2024
Should you Really Eat That? Podcast
So I think the way that we eat and the way that we look at how our eating affects the whole system – I truly think that the only way that we can combat this climate change is to sit and listen to First Nations people and their knowledge and experience.
Season 1 Episode 6, 6 November 2023
ABC Radio: Wattleseed & ricotta dumplings
Using charred asparagus and native flavours including wattleseed, mountain pepper and warrigal greens, these ricotta dumplings aren’t like any others you’ve tasted.
By Chris Jordan, 22 September 2023
SBS Food: Cooking with Sea Water
An Indigenous story about our environmental future. By turning seawater into caramel, Chef Chris Jordan is showing the damage done to our coast – and how Indigenous knowledge can save it. There are many stories you can tell with seawater.
By Lee Tran Lam, 5 August 2021
Brisbane Times: Chef tempts Brisbane food lovers to tuck into Indigenous-inspired menu
Mr Jordan hoped his pop-up business would grow and help to educate other chefs. “Some people haven’t tasted anything like this before so my ultimate goal is to incorporate more than just the food into an immersive experience around Indigenous culture.”
By Jocelyn Garcia, 1 December 2019
Media inquiries
Chris is available for podcasts, TV presenting, recipe features, interviews, public speaking and events. Please contact info@3littlebirdsevents.com for all inquiries.
Cultural knowledge and traditional intellectual property remains the ownership of the relevant Indigenous community or knowledge holder and is not for commercial replication or personal ownership claims.
Three Little Birds 