• Meet Nornie Bero, the chef determined to bring native produce into our homes

Make the most of native produce with these four recipes from Torres Strait Islander chef Nornie Bero.

Wattleseed banana bread

Banana trees are always growing in our backyards up north, so the banana is a big staple. This is a great way to use up all your ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.

INGREDIENTS

• 140g brown sugar
• 250g (1⅔ cups) plain flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cinnamon myrtle
• ½ teaspoon ground or freshly grated nutmeg
• ½ teaspoon ground pepperberry
• 1 tablespoon ground wattleseed
• 150g whole macadamia nuts
• 5 ripe bananas
• 2 large eggs
• 125g (½ cup) butter, melted and cooled, plus extra for greasing
• 1 tablespoon vanilla extract
• 125ml (½ cup) vegetable oil

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional).
2. Lightly grease an 11 x 21cm loaf tin, and line the base and two sides with baking paper.
3. Sift all the dry ingredients into a bowl and add the macadamia nuts.
4. In a separate bowl, mash four of the bananas and mix in the eggs, butter, vanilla extract and oil.
5. Fold the dry ingredients into the wet mix until well combined.
6. Spoon the mixture into the prepared loaf tin. Slice the fifth banana and place the slices on top of the mixture.
7. Bake for 50-60 minutes.
8. To check if the bread is cooked, insert a cake skewer in the centre – the skewer should come out clean.
9. Let the bread sit in the tin for 5 minutes, then turn it out onto a wire rack.

Makes 1 loaf, serves 8-10

Namas

This dish is prepared in a similar style to ceviche. It's always best to make it with fish straight out of the ocean. The raw fish will cure in the citrus and coconut to create a smooth, fragrant and refreshing starter that is perfect on a warm spring or summer day. The hint of soy brings these multicultural flavours together.

INGREDIENTS

• 800g kingfish, skin removed
• 1 long red chilli, finely diced
• ¼ bunch of coriander, thinly sliced
• 100ml freshly squeezed lime juice
• 250ml (1 cup) thick coconut cream (I use Kara brand)
• 2 tbsp dark soy sauce
• pinch of sea salt
• taro chips, to serve

METHOD

1. Slice the kingfish into thin sashimi slices and add to a bowl with the chilli, coriander and lime juice. Set aside for 10 minutes.
2. Add the coconut cream, soy sauce and a pinch of sea salt, then mix together.
3. Marinate in the refrigerator for 15 minutes before serving. Serve with taro chips.

Serves 4

Sabee curry chicken

Sabee means "cooked in coconut". You'll see variations on chicken curry in many international cuisines, from India to Thailand. This is our version of the classic, and it's made at every big do. The first time I made this recipe for my cousins, they judged me, hard! Because I'm a chef, their standards for my cooking are high. I find it's best to keep it simple, and this delicious coconut curry recipe never fails.

INGREDIENTS

• 1 whole chicken
• 2 tbsp macadamia oil
• 2 garlic cloves, crushed
• 10cm piece fresh ginger, sliced
• 1 onion, diced
• 2 tbsp curry powder (see recipe)
• 10g salt
• 5g ground pepper
• 1 litre (4 cups) coconut milk
• 300g snake beans, cut into bite-sized pieces
• cooked rice, to serve
• lime wedges, to serve

METHOD

1. The island way is to cut up the chicken into big chunks with the bone in.
2. Heat the macadamia oil over a high heat in a saucepan and brown the garlic, ginger and onion.
3. Add the curry powder and stir until blended.
4. Place the chicken in the pot with the spices, add the salt and pepper and continue stirring for a few minutes until the juice is released from the meat.
5. Add about 400ml water, cover the pot and let the chicken steam for about 20 minutes, adding more water if necessary.
6. Next, add half the coconut milk and simmer gently over a medium heat for about 25 minutes. From time to time, stir the meat and add more coconut milk as it evaporates.
7. Add the snake beans and continue simmering until the meat is tender and the gravy is rich.
8. Serve on top of cooked rice, with lime on the side.

Serves 6-8

Curry powder

This yellow curry powder is so versatile and can be used as a "master powder" for a lot of other dishes. Like it spicier? You can customise it to your own taste.

INGREDIENTS

• 70g ground turmeric
• 60g ground coriander
• 50g ground caraway seeds
• 15g ground ginger
• 15g whole peppercorns
• 7g dried bird's eye chillies
• 7g cardamom seeds
• 12 cloves, ground

METHOD

1. Crush all the ingredients together in a food processor or mortar and pestle to make a smooth curry powder.

Wattleseed scones

When I was young, the oldies would spend the whole day yarning, and they couldn't go very long without a fresh cup of tea. It was the youngsters' job to be constantly making cups of tea – and you better make it right! Even though it was just plain old black tea, it had to be made perfectly. While the adults would often eat Scotch Finger or Monte Carlo biscuits dunked in their brew, I would have been crowned best kid if I'd served some of these wattleseed scones. Wattleseed is great for baking and has that beautiful nutty flavour and cocoa colour that works so well in these simple scones.

INGREDIENTS

• 450g (3 cups) self-raising flour, plus extra for dusting
• 100g butter, at room temperature
• 375ml (1½ cups) milk, or nut milk
• 1 tbsp ground wattleseed
• cream and jam to serve

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional) and dust a baking tray with flour.
2. Mix the flour and butter in a bowl until well combined.
3. Add the milk and wattleseed and mix with the flour and butter to make a sticky dough.
4. Dust a clean work surface with some flour and knead the dough until it is soft in texture, being careful not to overwork it.
5. With a rolling pin, roll out the dough to a 5cm thickness.
6. Use a round biscuit cutter to cut out scones (if you don't have a cutter, use a measuring cup or thin glass, like a wine glass).
7. Place on the tray and bake for 20-25 minutes.
8. Serve with cream and jam

Makes 12-14 scones

This is an edited extract from Mabu Mabu by Nornie Bero, Hardie Grant Books, RRP $45. Photography: Armelle Habib. Buy now