How indigenous food connects us to country and culture

Chef Paul Iskov knows food is more than fuel for the belly. It has the power to connect us—to country, and to each other. 

Paul’s philosophy centres on the belief that sustainable indigenous ingredients can transform our culinary landscape.  

His story is one of passion, curiosity, and a willingness to learn about the flavours, benefits and versatility of Australia’s indigenous foods.  

Aboriginal people have been nurturing and harvesting Australia’s lands and waters for millennia.  

Paul explains that the opportunity to use indigenous ingredients comes with a responsibility to understand and appreciate them.  

This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx 

About the speaker 

Paul Iskov started his chef apprenticeship in south-west WA. He thought it was the perfect job: he could surf during the day and work at night. On finishing, he ended up back in Perth at Restaurant Amuse, under chef Hadley Troy. This is where he really fell in love with cooking.  

In 2012, he embarked on a year-long global journey, working in some of the world’s most acclaimed kitchens.  

During his year abroad, he often pondered why we aren’t using more Australian ingredients. Surely, they must be out there? So, after a year of in-depth learning and research, he returned to Australia, inspired to learn more.  

And thus, his quest for a deeper understanding of the food of the world’s oldest living culture began.