Misty-Anne Clark at Jayne's Nest cafe, Mona Vale. She received a distinction in her cookery diploma at TAFE and wants to open a restaurant that specialises in indigenous cuisine. Her menu, right.Picture: VIRGINIA YOUNG
Emotionally, I really approve of initiatives like this. I met a pair at the ANFIL conference who want to open a bushtucker restaurant in Melbourne, and I will go to these restaurants.
However, historically, they just don't seem to do well. They tend to be patronised by tourists rather than locals, and are quirky/strange rather than "somewhere you go for a swanky meal". The flavours just seem to be too strange and too different and going to one is almost a political statement, rather than a culinary one.
Still, Australian tastebuds are maturing and I do love the idea of native flavours as part of an everyday cafe. It might well work. I'll certainly try to seek it out next time I'm in Sydney.