Advancing Australian Fare
Native Eats specialises in utilising native meats, herbs and spices to create dishes that are familiar and delicious. Our aim is to inspire all Australians to use more native fare by providing tasty eats at events, festivals, and markets, as well as offering a catering service for parties, celebrations and corporate events.
Our menu changes with the season but always highlights native meats, vegetables and seasonings. At most events we will have a smaller selections of dishes suitable for the season and location, and full menus - including dessert - can be created for larger events.
For more information about us and our inspirations for Native Eats, check out our story.
Native Eats and sustainability
Native Eats is committed to sustainable practices in all of our activities. We acknowledge that this planet has a waste problem and we don't want to add to it any more than necessary. For us, this means not using unnecessary packaging, and utilising recycled and recyclable materials wherever possible.
Benefits of eating native plants and spices
Australia is a diverse and prolific food-producing nation, allowing us to be almost self-sufficient in our food consumption without relying on imports. However, many of the plants we grow require large amounts of water, fertiliser and pesticides to grow in the harsh Aussie climate. Native edibles have evolved to thrive in these conditions and therefore require less resources! The fewer resources we can use to grow more food, the better for everyone.
About kangaroo meat
Climate change is a pressing global issue and it is imperative that we find ways to curb our carbon production.
Industrial meat farming is not only resource-heavy, but it is also a major contributor of emissions that facilitate climate change – Australia’s livestock produce as much greenhouse gas as the entire transport sector¹. Beef production is especially resource-intensive.
So where does kangaroo meat fit in? All kangaroo meat is harvested in the harvested, not farm-raised. No extra resources are required to raise kangaroos for meat, as they get all their nutrients in the wild. According to the majority of scientists, kangaroos don't produce much methane², unlike other commercial animals. This significantly reduces the carbon costs associated with eating kangaroo. Kangaroo meat is also lean and iron rich, and can be used in place of beef and lamb for any number of recipes.
For more information about where the meat comes from: click here
Ethics of kangaroo meat
We believe kangaroo meat is one of the most ethical meats available to the mass market. The animals enjoy a full and natural life in the wild, and culling by skilled shooters is swift, painless and doesn’t involve handling by or interaction with humans during life. Kangaroos are culled in accordance with government mandated quotas, in areas identified as overpopulated.
While there has been rightful concern over whether hunters abide by the rules laid down by the Federal government, it is our belief that more oversight will come with greater demand and increased public scrutiny of the producers.
1) Henry and Eckard (2009): http://www.greenhouse.unimelb.edu.au/pdf_files/TropicGssldHenry.pdf
2) Mole, B, 2014: https://www.sciencenews.org/article/kangaroo-gut-microbes-make-eco-friendly-farts
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