The Larrakia people, indigenous to the Darwin region, have lent inspiration to the Darwin Convention Centre’s (DCC) new Seven Seasons menu, which management describes as “a culinary journey inspired by the Gulumoerrgin (Larrakia) Seasons”.
Toby Beaton, Executive Chef at the DCC, has developed a 7-course degustation and 3-course banquet menu that combines local fresh produce and traditional indigenous food.
“When developing the menu, we didn’t just look at the ingredients. We looked at the history of the food, how it was gathered, how it was prepared and how it was cooked.
“We have provided guests the opportunity to be part of a journey that has been evolving for over thousands of years. The menu is not only about the taste, smell and look of the food, it is about understanding the local land and how Aboriginal people have used the ingredients available to them,” Beaton said.
The menu experience also includes a visual and sound experience, with AV packages accompanying each course giving delegates a deeper experience and understanding of the Gulumoerrgin Seasons, the distinctive weather patterns and changes in plant and animal activity.
GM at the DCC, Peter Savoff, said: “Event Planners can chose just the menu, or add on the production elements to give a deeper experience to their delegates. The menu also works perfectly with an awards night or gala dinner.”
Roque Lee, Larrakia Elder explains the Gulumoerrgin Seasons is connected traditionally to survival. “You may find yourself in a situation where you need to know what plants and berries you can eat at certain times of the year, or when it is time to gather geese eggs.”
Lee continued: “Teaching the next generation, and non-Aboriginals, about the Seasons will educate people on looking after the land and understanding that all the plants and seasons each have their own special purpose.
“I am very excited to see our traditional food being used in modern cuisine and being able to share the Larrakia culture with people from all over the world,” Lee added.