At Restaurant Orana in Adelaide, Indigenous ingredients take centre stage; head chef and owner Jock Zonfrillo believes they should be celebrated and used as frequently as European and Asian foods.

Everything from cream cheese made from Bunya nuts to damper served with lamb fat (in place of butter) is on the menu, and the intertwining of haute cuisine techniques with native foods earned the restaurant the top gong at the Sydney Morning Herald Good Food Awards in 2019.