Bringing Indigenous food to the table

A Moonee Valley cook is proving to be a trailblazer by incorporating First Nations ingredients and food practices into the early childhood centre menus he creates.

Richard Read, Service Cook at Flemington Street Children’s Centre, already had a reputation for culinary expertise thanks to more than 20 years of experience in the food and hospitality industry.

He has further won applause for his knowledge and passion for incorporating Aboriginal and Torres Strait Islander ingredients and food practices into his work.

As a result, Richard has now participated in Co-Health’s Cook Network Meetings, providing him with opportunities to collaborate and share ideas with cooks from services across several local governments. In further recognition of his expertise and commitment, he was also profiled in a Healthy Eating Advisory Service (HEAS) case study.

Richard explained that the network meetings had helped to strengthen his knowledge, share best practice and support positive outcomes for children through healthy and culturally inclusive food experiences.

“I am passionate about celebrating Aboriginal and Torres Strait Islander culture and introducing children to new food experiences, it helps to bring cultural learning and diverse flavours into centre menus,” Richard said.

“It’s our culture, it’s our history, and it shouldn’t be left behind. We can easily add traditional foods into everyday menus. I am always trying to put as much of the Indigenous ingredients into what I can, where I can.

“I began by experimenting with dishes such as warrigal greens pasta and adapting them with the help of FoodChecker for early childhood settings. Ever since, I have continued to gradually introduce and champion Aboriginal and Torres Strait Islander ingredients in the menu.

“If I can have a 2% impact on a child… just from them trying it, it’s a start.”

Richard has successfully changed recipes, swapping familiar ingredients with Aboriginal and Torres Strait Islander alternatives. For example, cinnamon for cinnamon myrtle, nuts for roasted wattle seed, spinach for warrigal greens, and plums for Kakadu plums.

He also gives parents and caregivers samples of Aboriginal and Torres Strait Islander ingredients and adds the ingredients to the children’s playdough to prompt their senses and discussions that build awareness and understanding.

“Introducing Aboriginal and Torres Strait Islander ingredients has increased meal satisfaction and strengthened engagement from children and families,” Richard said.

“Many now request recipes to recreate meals at home. The initiative has supported learning, not only about Aboriginal and Torres Strait Islander ingredients and cooking but also encouraged valuable opportunities to explore Aboriginal and Torres Strait Islander culture and history.

“Children really enjoy the food, they demolish it.”